Easy Homemade Sourdough Plum Bread
Sourdough bread is a timeless classic, but sometimes it is fun to add a little twist. This sourdough plum bread combines the tangy flavor of naturally fermented bread with the sweetness of plum jam. The result is a golden loaf with a soft crumb and beautiful jam swirls running through each slice. It looks impressive, tastes delicious, and is surprisingly easy to make once you are familiar with the sourdough process.
Whether you enjoy it toasted for breakfast, served with butter, or paired with creamy cheese, this bread strikes the perfect balance between savory and sweet.
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Why Try Sourdough Plum Bread?
Plum jam adds a unique fruity layer to traditional sourdough. Instead of just a tangy loaf, you get subtle sweetness and rich flavors that develop as the bread bakes. Every slice has marbled streaks of jam, making it as beautiful as it is tasty.
The best part is that you don’t need special equipment beyond what you normally use for sourdough. During the lamination step, the dough is gently stretched out and brushed with plum jam before being folded back together. This technique creates thin layers of fruit inside the bread without overpowering the sourdough.
Benefits of Adding Fruit Jam to Sourdough
- Unique flavor: Plum jam brings sweetness and depth that complements the sour tang.
- Beautiful crumb: Swirls of jam make each slice visually striking.
- Versatility: Delicious on its own, with butter, or paired with brie and other cheeses.
- Seasonal adaptation: You can swap plum jam for other fruit jams depending on the season.
How Fermentation Works
Like all sourdough recipes, this bread relies on natural fermentation. Flour and water begin with an autolyse step to hydrate the dough and improve gluten structure. The starter is added afterward, bringing wild yeast and bacteria to life. Over time, they ferment the dough, producing gases that make it rise and acids that create the tangy flavor.
Adding plum jam during lamination does not interfere with fermentation but instead creates pockets of fruit that bake beautifully into the loaf.
Key Tips for Perfect Sourdough Plum Bread
- Use a strong and active starter to ensure a good rise.
- Keep the jam layer thin to avoid excessive stickiness.
- A Dutch oven helps trap steam and gives the bread a golden, crispy crust.
- Allow the loaf to cool completely before slicing, or the jam may smear.
Serving Suggestions
Sourdough plum bread is a versatile loaf. Toast it and spread with butter for breakfast, pair it with soft cheeses like brie for a savory snack, or enjoy it plain as a sweet treat. The fruity flavor makes it a wonderful bread to serve during late summer or early fall when plums are in season.
How to Store and Freeze Sourdough Plum Bread
Homemade sourdough bread tastes best on the day it is baked, but with the right storage methods you can enjoy it for several days. Once the loaf has cooled completely, keep it in a bread bag or wrap it in a clean kitchen towel. This allows the crust to stay crisp while protecting the crumb from drying out. Avoid plastic bags, as they trap moisture and can make the crust soggy.
If you want to keep the bread longer, freezing is the best option. Slice the loaf before freezing so you can take out only what you need. Wrap the slices in parchment paper, place them in a freezer bag, and store them for up to three months. To enjoy, simply reheat in a toaster or oven, which brings back the crisp crust and soft crumb.
These simple storage tips ensure that your sourdough plum bread stays flavorful and ready to enjoy even days after baking.
This sourdough plum bread is a simple yet elegant twist on the traditional sourdough loaf. With just a little plum jam, you can transform a classic recipe into something new and exciting. Each slice carries the tang of sourdough and the sweetness of plums, creating a loaf that feels both rustic and special.
If you are already baking sourdough at home, this is the perfect recipe to try next. It is a reminder that sourdough is not only about tradition but also about creativity and flavor.
How to Make Homemade Sourdough Plum Bread
Ingredients
Method
- In a large bowl, mix flour and water until no dry spots remain. Cover and let rest for 1 hour (autolyse)
- Add the sourdough starter and salt and mix well until incorporated
- Cover and bulk ferment at room temperature for 4–6 hours, performing stretch and folds every 30 minutes during the first 2 hours
- Once the dough has risen and feels airy, transfer it to a lightly floured surface
- Gently stretch the dough out for lamination. Brush an even layer of plum jam over the surface, then fold the dough back together
- Shape into a round loaf and place in a floured proofing basket. Cover and refrigerate overnight
- Preheat the oven with a Dutch oven inside to 250°C (480°F)
- Score the dough, transfer it into the hot Dutch oven, cover, and bake for 20 minutes
- Remove the lid and bake for another 20–25 minutes until golden brown and crisp
- Cool completely on a wire rack before slicing