Sundried Tomato Sourdough Bread


Discover the deliciousness of sundried tomato sourdough bread! Perfectly tangy sourdough meets rich, sun-kissed tomatoes. A must-try bake!


Published: August 8, 2024 · Modified: August 8, 2024 by Jennifer Ryan


Sundried tomato Sourdough Bread
Sundried tomato Sourdough Bread

Sundried tomato Sourdough Bread

Jennifer Ryan
Elevate your baking with our Sundried Tomato Sourdough Bread recipe! Tangy, chewy sourdough bursting with sweet and savory sundried tomatoes!
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Prep Time 50 minutes
Cook Time 1 hour
Resting time 12 hours
Total Time 13 hours 50 minutes
Course Appetizer, Bread
Cuisine Italian
Servings 12
Calories 203 kcal

Ingredients
 
 

Instructions
 

Prepare the Sourdough Starter

  • Feed your sourdough starter 4-12 hours before beginning this recipe.
    113 Grams Starter
    Sourdough Starter

Make the Dough

  • In a large mixing bowl, combine the sourdough starter, water, and salt. Mix with a spatula until the dough becomes stiff. Finish incorporating the flour with your hands until the dough is slightly sticky and shaggy. Cover the bowl with plastic wrap or a damp tea towel and let it rest for 30-40 minutes.
    340 Grams Water, 567 Grams Flour, 20 Grams Salt
    Sundried tomato Sourdough Bread Instruction

Stretch and Folds

  • Perform 3 sets of stretches and folds.
  • To do this, grasp the edge of the dough, lift it upwards, and fold it back into the center of the bowl. Rotate the bowl a quarter turn and repeat 1-2 more times to complete one round. Do this twice more, spacing the sets 30 minutes to 1 hour apart.

Bulk Ferment

  • Cover the dough with plastic wrap or a damp towel. Let it ferment in a warm spot until it doubles in size and bubbles appear on the surface. This can take 4-12 hours.
    Sundried tomato Sourdough Bread Instruction

Shaping

  • Gently turn the dough onto a lightly floured surface, trying not to knock out the air.
  • Carefully deflate the dough and shape it into a rectangle. Evenly sprinkle the oregano and chopped sundried tomatoes over the dough.
    100 Grams Sundried tomatoes, 1 Teaspoon Dried Oregano
    Sundried tomato Sourdough Bread Instruction
  • Fold the right side of the dough into the center, then fold the left side over the first fold.
    Sundried tomato Sourdough Bread Instruction
  • Starting from one end, tightly roll the dough like a cinnamon roll, tuck the ends under, and flip it seam-side down.
    Sundried tomato Sourdough Bread Instruction
  • Cup the sides and rotate the dough in a circular motion to tighten the surface.
    Sundried tomato Sourdough Bread Instruction
  • Transfer the dough to a floured banneton basket, or a bowl with a floured tea towel. Then cover with a tea towel, and let it rise for 1-2 hours or refrigerate overnight.
    Sundried tomato Sourdough Bread Instruction

Baking

  • Turn the dough out onto a lightly floured piece of parchment paper and score the top about 1/4 to 1/2 inch deep.
    Sundried tomato Sourdough Bread Instruction
  • Place it in a cold Dutch oven with the lid on, and put it in a cold oven. Set the temperature to 250°C and bake for 40 minutes.
    Sundried tomato Sourdough Bread Instruction
  • Lower the oven temperature to 200°C, remove the lid, and continue baking for an additional 15 minutes uncovered.
  • Cool the bread on a wire rack for at least an hour before slicing.
    Sundried tomato Sourdough Bread

Notes

Tips and Tricks
  • Resting and Cooling: Allow the baked bread to rest on a wire rack for at least an hour before slicing. This redistributes moisture for a softer crumb and easier slicing.
  • Experimentation: Sourdough baking varies based on environmental factors and flour types. Adjust timings and techniques to suit your kitchen and preferences.
  • Storage: Store cooled bread in a paper bag or bread box to maintain freshness. Avoid plastic bags, which can soften the crust. Enjoy within a few days for optimal taste and texture.

Nutrition

Calories: 203kcalCarbohydrates: 43gProtein: 6gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 657mgPotassium: 339mgFiber: 2gSugar: 3gVitamin A: 76IUVitamin C: 3mgCalcium: 20mgIron: 3mg
Keyword bread, dutch oven, healthy, healthy eating, oregano, sourdough, sourdough bread, starter, tomato, tomatoes
Tried this recipe?Let us know how it was!

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