Sun Dried Tomato and Parmesan Sourdough
Sun dried tomatoes elevate any meal, so its no surprise that they make this sourdough loaf packed with flavor. Add a little parmesan and you get a savory loaf that'll put you right on the cobblestone streets of Italy. Perfect for toast with some burrata, drizzling balsamic, or just spreading on a little touch of butter.
Ingredients
Bread Dough
- 100 grams active sourdough starter
- 360 grams warm water 330 grams, then 30 grams
- 50 grams whole wheat flour
- 450 grams bread flour
- 10 grams sea salt
Add-ins
- 93 grams sun dried tomatoes chopped
- 60 grams parmesan cut into small pieces. Optional- cut a few additional pieces to top your loaf.
Instructions
Preparing the dough
- In a large mixing bowl, stir together 330 grams of water and 100 grams of active sourdough starter. Mix until fully incorporated.
- Stir in whole wheat and bread flour. I usually start out by mixing with a spoon and then switch to my hands, because it's easier to incorporate together. Mix until everything is well combined, dough is sticky and shaggy, and there are no white floury bits left.
- Cover the bowl with saran wrap and let it rest on the counter for 1 hour, allowing the water to hydrate the flour.
- Add the remaining 30 grams of warm water to a small bowl and mix in the 10 grams of salt until fully dissolved. Add this mixture into the dough and use your hands to fully incorporate the salt water into the dough.
- Cover bowl with saran wrap and let the dough sit on the counter for 1 hour.
- Perform three sets of stretch and folds over the next 1.5 hours, spaced 30 minutes apart. Right before you do your second round of stretch and folds, add in your sun dried tomatoes and parmesan pieces. Stretch and fold these into the dough over the next two sets (you don't need to do any additional mixing, they will get well incorporated throughout the process).
- After you have completed three sets of stretch and folds, cover the bowl with saran wrap and let the dough rise on the counter for 2-3 hours.
- After the dough has risen for 2-3 hours and noticeably increased in size, place onto a floured surface to shape. I like to stretch the dough into as flat as a 'sheet' as I can make it, and then fold like a tri-fold piece of paper. Then roll it up into a ball and create surface tension by turning the dough ball and dragging it towards you a couple times.
- Place dough in a floured proving basket or small bowl lined with a floured tea towel. Wrap in saran wrap and store in fridge between 8 to 36 hours.
Baking the dough
- Preheat the oven to 500 degrees, with your dutch oven inside, for 30 minutes.
- Remove dough from the fridge and place on a piece of parchment paper. Score the top. Optional- score one long cut in the middle of your sourdough loaf and stuff it with leftover parmesan pieces. This will give it a nice cheesy crust along the top.
- Remove the dutch oven and use the parchment paper corners to sling the dough into the dutch oven. Tip- if you find that your bread burns on the bottom, add rice to the bottom of the dutch oven before placing your dough and parchment paper inside.
- Cover your dutch oven with the lid and turn the oven temperature down to 450 degrees. Bake for 30 minutes. Remove lid and bake for 15-25 additional minutes, until outside is golden.
- Let the bread cool for at least 2 hours before enjoying.
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