Date and Hazelnut Sourdough Flutes

I don’t often post bread recipes, other than challah recipes, because they are typically not local ingredients. I decided to share this one, even though it truly is not local, using hazelnuts and dates.  The only thing that could even be considered local would be my sourdough starter, which is now almost a year old.

So why share this?  Well, for a sourdough recipe, it is fairly quick and easy, and…I love everything made with dates!

Note: this recipe is done by weight, I have included both the metric and english measures.

These flutes were such a treat with all those hazelnuts and dates, I just had to share it.

Date and Hazelnut Sourdough Flutes

slightly adapted from Le Pain Quotidien’s Nut & Raisin Flutes

100g/3 1/2oz dates, chopped

90g/3oz hazelnuts

225g/8oz all purpose flour (my dough was wet, so I added an extra small handful while kneading)

165g/5 1/2oz water

110g/3 3/4oz sourdough starter (refreshed 8 – 12 hours earlier)

5g/1/6oz kosher salt

2.5g/1/8oz active dry yeast


Toast the hazelnuts in a nonstick or cast iron skillet for 2 – 3 minutes. Let cool, then crack them into halves or a coarsely chop.

Place the flour, water, sourdough starter, salt and yeast in the bowl of a standing mixer fitted with the dough hook. Mix on low speed for 3 – 5 minutes, until thoroughly combined, then on medium speed for another 2 – 3 minutes, until the dough is smooth and elastic.

Add the dates and nuts and mix on low speed until incorporated.

Lightly flour a work surface, then turn the dough out.

Divide the dough into 5 equal pieces.

Dust the dough lightly with flour and using your hands with fingers spread apart, roll into a flute shape about 25cm/10inches long. Transfer the flutes to a baking sheet lined with parchment paper.

Cover with plastic or a damp dish towel. Let rise at room temperature for 1 1/2 hours.


Preheat the oven to 450F, with a baking stone in the center and an ovenproof dish at the bottom of the oven.

Slide the parchment with the flutes onto the baking stone and throw a handful of ice into the dish and quickly close the oven door. Bake for 15 – 20 minutes, til golden brown and the sides are fully cooked.Transfer to a wire rack to cool. Enjoy!!

Makes 5 flutes.



One Comment Add yours

  1. chefceaser says:

    Reblogged this on Chef Ceaser.


Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s