Incorporate seasonal fruits and herbs into your sourdough for a light, summery loaf
The summer heat is rolling in here in South Carolina. I’ve been thinking about how to give my sourdough a seasonal makeover. There’s something magical about the smell of fresh bread mixed with summer flavors wafting through the kitchen. Over the years, I’ve learned to transform basic sourdough into something that captures the essence of the season.
Fresh herbs, citrus zest, summer fruits — they all have a place in your bread. But here’s the thing: you can’t just throw them in and hope for the best. There’s technique involved, and I’ve made my share of mistakes learning what works.
Why Summer Sourdough Works
Traditional sourdough can feel heavy when it’s 85 degrees outside. But when you add fresh peaches and basil, or maybe some lemon zest and thyme, you get something lighter. The fruits bring natural sweetness and moisture. The herbs add complexity without overwhelming the tang we love in sourdough.
I remember my first attempt at fruit sourdough. I added too much water. I didn’t account for the peach juice. This ended up with something that looked more like pancake batter than dough. Live and learn.
The Recipe That Changed Everything
This combination came to me during a farmer’s market trip last August. The vendor had these incredible peaches sitting right next to a basil display. Sometimes the best ideas happen when you’re not trying so hard.
Summer Peach Basil Sourdough
Prep Time: 30 minutes (active)
Bulk Fermentation: 4-6 hours
Proof Time: 1-2 hours
Bake Time: 40-45 minutes
Total Time: 6-8 hours
Yield: 1 large loaf
Ingredients
- 100g (1/2 cup) active sourdough starter (100% hydration) 300g (2 1/2 cups) bread flour
- 200g (1 2/3 cups) whole wheat flour
- 280g (1 1/4 cups) water (start here, adjust up if needed)
- 10g (2 tsp) salt
- 50g (1/3 cup) fresh peaches, diced small
- 15g (1 tbsp) fresh basil, chopped fine
Instructions
Start with your foundation. Mix starter, both flours, and water in a large bowl. Don’t worry about getting it perfect, just make sure there’s no dry flour hiding anywhere. Let this sit for 30 minutes. This autolyse step develops gluten naturally and makes your final dough easier to work with.
Add the good stuff. Sprinkle the salt over the dough, then gently fold in your peaches and basil. Here’s where I messed up early on: I used to mix these additions aggressively. Don’t. Gentle folds preserve the fruit pieces and keep the herbs from getting bruised and bitter.
Build strength slowly. Over the next 2 hours, perform 3-4 sets of stretch and folds, spaced 30 minutes apart. The dough will feel different from plain sourdough, softer, more delicate. That’s normal.
Watch for signs. Bulk fermentation takes 4-6 hours at room temperature. You’re looking for the dough to nearly double, with a slightly domed surface. In summer heat, this might happen faster than you expect.
Shape with care. When you shape this dough, be gentle. The fruit adds moisture and can make the dough sticky. Flour your bench well, shape into a round, and get it into your banneton for the final proof.
Bake hot and fast. Preheat your oven to 450°F (230°C) with your Dutch oven inside. Score the dough (I like a simple cross pattern), then bake covered for 20 minutes. Remove the lid and bake another 20-25 minutes until you get that golden crust.
Notes
- I reduced the water from my usual 300g because peaches release juice as they bake. Start conservative.
- Fresh basil added with the salt seems to be the sweet spot for distribution and flavor.
- The crumb will be more tender than plain sourdough, with subtle sweetness that doesn’t compete with the tang.
What I’ve Learned Along the Way
Hydration matters more than you think. Peaches release juice as they bake. Start with less water than usual. You can always add more during mixing, but you can’t take it back.
Timing is everything with herbs. Fresh basil added too early loses its punch. Too late, and it doesn’t distribute evenly. I fold it in with the salt, which seems to be the sweet spot.
The crumb tells the story. When you slice this bread, you should see pockets of peach throughout, and the basil should be evenly distributed. The crumb itself will be more tender than plain sourdough, with a subtle sweetness that doesn’t compete with the tang.
Beyond Peaches and Basil
Once you master this technique, the world opens up. I’ve done blueberry-lemon thyme, strawberry-mint, and even a cherry-rosemary combination that had my neighbors asking for the recipe.
The key is balance. You want the fruit and herbs to complement the sourdough, not overpower it. Start conservative. You can always add more next time.
Summer Baking Tips
Keep your starter cool. In this heat, starters can get aggressive. I’ve been keeping mine in the fridge between feedings and pulling it out 12 hours before I need it.
Time your bake right. Nobody wants to heat up the kitchen at 2 PM in July. I start my dough the night before and bake first thing in the morning. By the time the sun’s up, I’ve got fresh bread and the kitchen’s still comfortable.
Storage matters. Summer bread doesn’t keep as long, especially with fruit additions. Slice what you need and freeze the rest. Trust me on this one.
Make It Your Own
Here’s what I want you to do: grab whatever looks good at your local farmer’s market this weekend. Maybe it’s berries, maybe it’s fresh herbs you’ve never tried in bread. Follow this basic method, but make it yours.
Take a picture when you slice into it. Share it with #SummerSourdough and tag @BakingGreatBreadatHome. I love seeing what combinations people come up with.
The best part about summer sourdough isn’t just the flavor. It’s how it makes you think differently about bread. Each season brings new possibilities, new combinations to explore.
And that’s what keeps this craft interesting, even after all these years of mixing, folding, and baking.
What summer flavors are you excited to try in your sourdough? Drop a comment below and let me know what’s growing in your garden or calling to you at the market.
Ready to Master Summer Sourdough?
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Want more seasonal bread recipes? Check out my book Bread: A Journey Through History, Science, Art, and Community for techniques that work year-round, or grab my free guide Sourdough for the Rest of Us to master the basics first.
https://bakinggreatbread.blog/2024/02/10/sourdough-baking-henry-hunter/
