Earl Grey Sourdough Bread

This Earl Grey apricot sourdough is a quietly special loaf. It’s soft and flavorful on the inside, with a crisp crust and just enough flavor to make it memorable. Brewed Earl Grey tea replaces part of the liquid in the dough, adding a gentle floral note from the bergamot, while chopped dried apricots soften during fermentation and turn beautifully jammy as the bread bakes.

If you’re worried the tea flavor might be overpowering, don’t be. The bergamot mellows as it bakes, leaving behind a subtle, almost honeyed aroma rather than anything sharp or perfumed. Paired with the apricots, it’s a loaf that feels cozy, balanced, and just a little unexpected—in the best way.

Once you’re comfortable with a basic sourdough loaf, adding flavor is one of the most satisfying ways to keep baking interesting. This recipe is a great example of two simple techniques: flavoring dough with a brewed liquid, and folding in inclusions without overcomplicating the process.

Why you’ll love this recipe:

• Subtle, balanced flavor – The Earl Grey adds a gentle floral note without overpowering the bread, while the dried apricots soften and turn almost jammy as they bake. The result is a loaf that feels interesting but still comforting and familiar.
• A fun way to play with flavor – This recipe is a great introduction to flavoring sourdough through both liquid and inclusions. It’s a simple, approachable way to experiment once you’re comfortable with a basic loaf.
• Versatile and everyday-friendly – This bread works just as well toasted for breakfast as it does alongside cheese or a simple spread of butter. It’s special enough to feel different, but not so unusual that it’s hard to use.

If you enjoy adding flavor and texture to your sourdough, there are plenty of other inclusion-style loaves to explore next. Pumpkin cinnamon swirl bread is a cozy option when you’re in the mood for warm spice and soft, swirled crumb, while seeded sourdough adds crunch and depth with a mix of soaked seeds folded right into the dough. For something brighter and slightly sweet, sourdough strawberry bread offers a fresh, fruity twist that still feels grounded in everyday sourdough baking. Each of these recipes uses simple techniques to add interest without making the process complicated, giving you more ways to keep experimenting with your starter.

How to make this loaf of bread

Below is a brief overview of how to make this recipe so you can get a general idea of the process. For the full set of written directions, please scroll down to the recipe card below.

Step One: Make the dough

Brew the Earl Grey tea and let it cool to room temperature. Using cooled tea prevents overheating the dough and keeps fermentation on track.

In a large bowl, mix the cooled tea, sourdough starter, flour, and salt just until everything is combined. The dough will look rough at this stage—that’s exactly what you want. Cover the bowl and let the dough rest for about 10 minutes. This short rest allows the flour to fully hydration and makes kneading easier.

Step Two: Knead and begin bulk fermentation

Knead the dough by hand or with a stand mixer until it comes together into a smooth, cohesive dough. This usually takes about 5 minutes.

Transfer the dough to a lightly oiled bowl, cover, and let it rest at room temperature. Over the next few hours, the dough will begin to ferment and develop strength.

Step Three: Stretch and fold

During bulk fermentation, perform a set of stretch and folds to strengthen the dough. Gently pull one side of the dough up and fold it over itself, rotating the bowl as you go until all sides have been folded.

After the dough has built some structure, scatter the chopped dried apricots over the surface and gently fold them in during another stretch-and-fold session. Adding the fruit later helps keep the dough strong and evenly mixed.

Cover the bowl again and let the dough continue fermenting until it looks slightly puffy and relaxed.

Step Four: Cold Ferment Overnight

Once bulk fermentation is complete, cover the dough and place it in the refrigerator overnight. This slow, cold fermentation deepens the flavor and makes the dough easier to shape the next day.

Step Five: Shape the Loaf

The next morning, remove the dough from the fridge and turn it out onto a lightly floured surface. Gently shape it into a round, being careful not to press out too much air.

Place the shaped dough into a floured banneton or bowl, cover, and allow it to come back to room temperature.

Step Six: Bake

Preheat the oven and a Dutch oven to 450°F. Once heated, turn the dough out onto parchment paper and score the top with a sharp knife or blade.

Bake with the lid on for the first portion of baking to trap steam and encourage oven spring. Lower the oven temperature partway through, then remove the lid to allow the crust to brown. Cool completely before slicing – at least two hours.

Baker’s Schedule

This timeline is designed for a flexible, overnight fermentation. You can adjust the timing to fit your schedule, but this gives a general idea of what to expect. Remember to watch the dough and not your click – timing can be affected by the temperature and humidity of your house.

Day One

• Brewing Earl Grey tea and cooling – 20 minutes
• Mixing the dough – 25 minutes (including short rest and kneading)
• Stretch and folds – 2 hours (with folds every 30 minutes)
• Finishing bulk fermentation – 2 to 3 hours, depending on room temperature
• Overnight cold fermentation – 8 to 24 hours

Day Two

• Removing dough from the fridge and shaping – 15 minutes
• Final rest at room temperature – 1 to 2 hours
• Preheating the oven and Dutch oven – 30 to 45 minutes
• Scoring and baking – 40 to 45 minutes
• Cooling time – At least 2 hours before slicing

Storage info

Store this bread in a paper bag or wrapped in a tea towel at room temperature to help it stay fresh. You can also store it cut side down on a wooden cutting board for a day or two. 

Do not store in a plastic bag or container as it could trap condensation and make the bread moldy. Also do not store the bread in the fridge as it will make the bread go stale really fast.