two halves of Homemade Sourdough Bread stacked on top of each other

A Surprising Sourdough Bread Recipe

There’s something so special about this sourdough bread recipe. That crust, the sourness you get from fermentation. Chef Mikel Anthony adds a special surprise to this lovely loaf. The rich, deep flavor and unique natural sweetness of California Prunes add the perfect touch to this homemade sourdough bread. This recipe is part of the Chef’s Roll Test Kitchen Series. 

a loaf of Sourdough Bread  and a jar of prunes

Why is weighing ingredients important when baking bread?

Many bakers choose to weigh their ingredients rather than measure them. Weighing ingredients allows bakers to be more precise AND accounts for changes in weight that can come with fluctuating humidity.

Why are prunes a great addition to this sourdough bread recipe?

California prunes add incredible flavor and texture to this recipe. The caramel sweetness of prunes pairs nicely with the touch of nutty wheat flour. Prunes also add moisture and keep your sourdough loaf from drying out.

two halves of a loaf of Sourdough Bread with California Prunes

Baking with Prunes

You probably know that prunes are great for gut health. But did you know that they can add moisture and depth of flavor to your favorite baked goods? And that’s not all…with the addition of prune purée, bakers can reduce refined sugar by up to one-third, as well as reducing the amount of needed eggs and fats. Whether you are trying to reduce refined sugar, cut unhealthy fats, or simply make healthier baked goods, California Prunes and Prune Purée are ingredients more and more bakers are relying on to enhance their cakes, cookies, muffins, and more.

two halves of Homemade Sourdough Bread stacked on top of each other

Homemade Sourdough Bread

Chef Mikel Anthony for Chef’s Roll
There's something so special about a fresh-baked loaf of bread. That crust, the sourness you get from fermentation.
Chef Mikel Anthony adds the rich, deep flavor and unique natural sweetness of California Prunes for the perfect touch to this homemade sourdough bread.This recipe is part of the 
Chef’s Roll Test Kitchen Series. 
No ratings yet
Cook Time 40 minutes
Rest/Rise Time 6 hours
Total Time 40 minutes
Course Appetizer, Breakfast, Dinner, Side Dish, Snack
Cuisine Chef Created
Servings 18
Calories 207 kcal


  • 700 g water 80ºf
  • 50 g water
  • 200 g leaven
  • 900 g white flour
  • 100 g whole wheat flour
  • 20 g salt
  • 40 g Chopped California Prunes
  • 50/50 rice flour and wheat flour


  • Add the water and leaven into the bowl and stir until the leaven is dispersed. Add the 1,000 grams (4 cups) of flour to the mixture and mix thoroughly until you don't see any bits of dry flour. Let rest for 30 minutes.
  • Add 20 grams of salt (1 tbsp) and 50g (2 1/2 tablespoons) of warm water. incorporate the salt while squeezing your gingers into the dough. Fold the dough until itself after salt is dispersed and place it into a clear container.
  • Now for bulk ferment/ rise for 4 hours. During the first 2 hours. Wet one hand and pull the corner of the dough up about 6 inches and gently fold over itself. Do it to each corner up to 3 folds every half hour. So a total of 4 turns within that 2 hours. During each turn add the prunes slowly so they fold in gently.
  • Let rest the additional two hours.
  • Remove out of the bowl with a wet spatula. Use as little flour as possible and a bench knife to fold and form the dough into a loaf shape. This builds tension and helps with the oven spring.
  • Once shaped let rest on the bench for 30 minutes.
  • Flip and lightly add flour then form a loaf.
  • Mix 50/50 rice flour and wheat flour and coat a towel inside a bowl and place the smooth side down into the floured towel in the bowl.
  • Let rest and rise for 4 hours or refrigerate overnight.
  • Heat oven to 500F (260C). Place your dutch oven/ cast iron pot into the oven and let heat up 10-15 minutes.
  • Remove your loaf from the bowl into the cooking vessel. Score with a bread lame. Reduce oven temp to 450F (235C) and bake for 20 minutes with the lid on.
  • Remove the lid and bake another 20 minutes or until the crust caramelizes.
  • Let cool 2+ hours before slicing.



Let cool 2+ hours before slicing. Enjoy your homemade sourdough with this prune jam!


Calories: 207kcalCarbohydrates: 44gProtein: 6gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 434mgPotassium: 91mgFiber: 2gSugar: 1gVitamin A: 19IUVitamin C: 0.01mgCalcium: 12mgIron: 3mg
Keyword bread, homemade, sourdough
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Did you try this recipe? Maybe you’ve got a favorite recipe using California Prunes that you’d like to share with us? Snap a pic and share it on social using #caprunes.

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