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Sun Dried Tomato Sourdough Bread

Sun Dried Tomato Sourdough Bread Recipe

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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Calories: 260
Ingredients Method Notes

Ingredients
  

  • 500g bread flour
  • 350g water, room temperature
  • 100g active sourdough starter
  • 10g fine sea salt
  • 100g oil-packed sun dried tomatoes, drained, patted dry, and chopped
  • 1 tbsp dried oregano (optional)

Method
 

  1. Mix the flour and water until no dry flour remains, cover, and rest 30 minutes.
  2. Add starter and salt, then pinch and squeeze to combine thoroughly. Cover and rest 30 minutes.
  3. Scatter tomatoes and oregano over the dough. Do 4 stretch and folds, cover, and rest 30 minutes. Repeat two more sets of folds at 30-minute intervals.
  4. Turn dough out, shape into a batard, and place seam-up in a floured banneton. Cover and proof 1 to 2 hours until the dough springs back slowly when poked.
  5. Preheat Dutch oven at 500°F (260°C) for 30 minutes. Turn dough onto parchment, score the top, and lower into the pot. Bake covered 20 minutes, then uncover and bake at 450°F (230°C) for 20 to 25 minutes.
  6. Cool on a wire rack for at least 1 hour, then slice and serve.

Notes

The bulk fermentation and proofing add about 5 to 7 hours to the total timeline, so start in the morning or early afternoon. Let the loaf cool completely before cutting or the crumb may turn gummy.