Weigh and mix the wet ingredients together first
Add the flour and allow to autolyse for 20-30 minutes
Add salt to the dough and mix well until everything is fully incorperated
Place the dough in a well oiled bowl and cover. Place dough in the fridge for 8-12 hours or overnight
Take the dough out of the fridge and place it in a well oiled baking pan, large cast-iron skillet, or dutch oven. Cover this pan and rest the dough.
After about an hour, mix and add the peach mixture to the dough. Gently fold the dough over itself until the peach mixture is completely contained by the dough and the seam side is facing down.
Allow the dough to come to room temperature for another hour (it’s okay if you need to go a little over or under this time as the dough is very forgiving)
After the dough is at room temperature, spread it out over the surface of the pan. You can really pull at it here but try not to flatten it with your hands.
Combine all the ingredients for the crisp topping
Meanwhile, preheat your oven to 425 F
Drizzle with melted butter and dimple the dough as you add the crisp topping with your fingers or knuckles being sure to make large and small dents
Add a little more butter and continue to dimple. Sprinkle with a good pinch of salt
Bake uncovered for 30 minutes
Tint the bread with tin foil and bake for another 10 minutes
This bread is best enjoyed hot and fresh from the oven
