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    Sourdough Bread with Sun-Dried Tomatoes

    Sourdough Bread with Sun-Dried Tomatoes

    This is my new favorite sourdough bread—crispy outside, incredibly soft inside. I use sun-dried tomatoes (preferably from my own garden, preserved in olive oil) to add depth and flavor.

    Sourdough Bread with Sun-Dried Tomatoes

    Ingredients

    • 230 ml water
    • 50 g active sourdough starter
    • 340 g bread flour
    • 7 g salt
    • 30 g sun-dried tomatoes(chopped, preferably garden tomatoes preserved in olive oil)

    Instructions

    1. 1
      Mix 230 ml water with 50 g active sourdough starter until combined.
    2. 2
      Add 340 g bread flour and 7 g salt. Mix until no dry flour remains.
    3. 3
      Cover and let rest for 40 minutes.
      Timer Available:First Rest (40:00)
    4. 4
      With a wet hand, stretch all 4 sides to the center, then lift and slap the dough back.
    5. 5
      Cover and rest for 40 minutes.
      Timer Available:Second Rest (40:00)
    6. 6
      Repeat one more stretch-and-fold round. Add 30 g chopped sun-dried tomatoes and incorporate with one final stretch and fold. The dough is now very elastic.
    7. 7
      Cover and let rise for 40 minutes.
      Timer Available:Third Rest (40:00)
    8. 8
      Let the dough rise until doubled in size, about 2–3 hours.
      Timer Available:Bulk Rise (2:30:00)
    9. 9
      Turn out onto a floured work surface. Fold the dough onto itself twice to tighten the surface. Shape into a round ball with smooth surface.
    10. 10
      Let rest uncovered for 30 minutes.
      Timer Available:Bench Rest (30:00)
    11. 11
      Dust a proofing basket lightly with flour, flip the dough seam-side up. "Stitch" the loaf, sprinkle flour on top, and let rest on the counter for 30 minutes. Then place in the fridge overnight.
    12. 12
      Test readiness by poking—dough should bounce back slowly. Transfer to baking tray, dust with flour, and make a deep cut with a sharp blade.
    13. 13
      Sprinkle a few drops of water around the bread, cover with another tray, and bake at 220°C for 25 minutes.
      Timer Available:Covered Bake (25:00)
    14. 14
      Remove the top tray and bake 10 more minutes until fully crisp and the crust sings with cracks.
      Timer Available:Final Bake (10:00)
    Snapshot_3402
    Snapshot_3404
    Snapshot_3403

    Tips for Success

    • Garden tomatoes are best: Home-preserved sun-dried tomatoes in olive oil add incredible flavor.
    • Cold overnight proof: This develops flavor and makes scoring easier.
    • Trust the poke test: The dough should bounce back slowly when ready to bake.

    Watch the Video Tutorial

    See every step in action! Follow along with the complete video guide for perfect results.

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