Description
This recipe for Mozzarella & Sun-Dried Tomato Sourdough Bread is a delicious and easy way to make flavorful bread at home with a beautiful crust.
Ingredients
Scale
- 50 grams sourdough starter, doubled in size and bubbly
- 500 grams bread flour
- 350 grams water
- 10 grams salt
- 5 grams Italian Seasoning
- 125 grams mozzarella cheese, shredded or cubed
- 90 grams sun-dried julienne-cut tomatoes, chopped
Instructions
- Mix together active starter, water, flour, Italian seasoning and salt until a shaggy dough is formed.
- After 30 minutes, get your hand damp and then perform a set of stretch and folds. Cover and let rest. You can either add in 1 or 2 more sets of stretch & folds every 30 minutes or let the dough sit on the counter.
- On the second stretch and fold, add in the mozzarella cheese and chopped sun-dried tomatoes.
- Once the dough has risen 75% and is domed on top with bubbles on the sides, dump the dough onto an unfloured surface and shape it like an envelope.
- Place the shaped dough upside down in a banneton basket or a floured bowl with a tea towel and cover to keep moisture in.
- Refrigerate the dough for about 8+ hours or up to 2 days.
- Preheat the dutch oven in the oven at 450℉.
- Flip dough onto parchment paper and score it with a bread lame or sharp knife.
- Bake bread for 30 minutes with the lid on, then remove the lid and bake for another 12-15 minutes until desired crust darkness is achieved.
- Let the bread cool on a cooling rack for at least 2 hours before cutting, or slice while warm to enjoy.
Notes
- Performing additional stretch & folds will help the loaf rise more in the oven.
- Baking time can be adjusted based on your preference for crust darkness.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Breads
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 1g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 15mg