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Tomato Basil Sourdough Bread

Sun-Dried Tomato Basil Sourdough Bread Recipe

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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 100 g active sourdough starter
  • 500 g bread flour
  • 350 g water
  • 10 g fine sea salt
  • 60 g oil-packed sun-dried tomatoes, drained and chopped
  • 10 g fresh basil leaves, chopped

Method
 

  1. Mix flour and water, rest 30 minutes. Add starter and salt, mix until combined.
  2. Bulk ferment 4 to 5 hours, doing stretch and folds every 30 minutes. Fold in tomatoes and basil during the second and third sets.
  3. Shape dough into a tight boule, place in a floured banneton, and cold proof in the fridge overnight.
  4. Preheat Dutch oven at 450°F (230°C) for 45 minutes. Turn out dough, score, and bake covered 30 minutes, then uncovered 15 to 20 minutes.
  5. Cool completely on a wire rack before slicing.

Notes

Bulk fermentation and overnight cold proofing are not included in the recipe times; plan for about 4 to 5 hours at room temperature plus an overnight rest in the fridge.