How to Make Sun-Dried Tomato Sourdough Bread
This fragrant and bold loaf tastes just like a slice of pizza!
Why You'll Love This Recipe
•Tastes like pizza! •There's no cheese in the loaf (vegan, dairy-free), but goes excellent with olive oil and cheese. •Has lots of inclusions for bold flavor.
•Bread Flour •Whole Wheat Flour •Water •Salt •Sourdough Starter •Sun-dried Tomatoes •Capers •Dried Oregano •Red Pepper Flakes
Mix the bread flour, whole wheat flour , and most of the water together in a mixing bowl. Cover and set for an hour to hydrate.
2. Add Starter
Add the active sourdough starter or levain to the bowl. Dimple with your fingers and mix until incorporated. Rest for 30 mins.
3. Mix in Salt
Sprinkle in the salt and a about 10g of water. Stretch and fold the dough for 5 minutes until no salt granules remain. Cover and rest for 30mins.
4. Bulk Fermentation and Lamination
After 30 mins, use wet hands to spread the dough out into a large sheet. Sprinkle the sun-dried tomatoes, capers, pepper flakes, and oregano on top.
Fold the dough into a packet like a letter. Bulk fermentation lasts about 5 hours until the dough doubles in size.
5. Shape and Proof
Shape the dough and place it into a proofing basket to proof overnight and up to two days.
Score the loaf with a sharp blade at an angle. Bake in a Dutch oven at 500ºF (260ºC) for 20mins with the lid on. Then, remove the lid and bake at 450ºF (232ºC) for 15mins.
Slice and Enjoy!
Cool for at least an hour before slicing with a sharp bread knife. This loaf is excellent served with cheese or a drizzle of good olive oil!
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