Description
A deliciously tangy and savory loaf incorporating sun-dried tomatoes and Kalamata olives, perfect for beginners looking to explore sourdough baking.
Ingredients
Scale
- 100 g active sourdough starter
- 360 g warm filtered water (80°F)
- 500 g Unbleached bread flour (King Arthur, blue bag)
- 10 g sea salt
- Finely chopped sun-dried tomatoes and Kalamata olives (to taste)
- Shredded mozzarella cheese (optional)
- Minced dried onion (optional)
Instructions
- In a large bowl, mix the 100g active starter and 360g water until you get a milky consistency. Add the 500g flour and 10g salt, and mix until you have a shaggy dough. Cover and let it rest for 1 hour.
- Do 1 set of stretch and fold to strengthen your dough after the first rest. Wait for 30 minutes. Meanwhile, dry and finely chop any inclusions.
- Add the inclusions during the second stretch and fold.
- Do a total of 3-4 stretch and folds or coil folds spaced 30 minutes apart. For the last two rounds, switch to coil folds.
- Allow the dough to bulk ferment on the counter until it’s bubbly and airy, guided by the dough temperature.
- Once ready, shape the dough and place it into a rice floured banneton basket. Cover and refrigerate overnight (14–24 hours).
- The next day, preheat your oven to 450°F with a Dutch oven inside. Remove the dough from the fridge, score the top, and bake for 30 minutes covered and 15 minutes uncovered.
- Let the loaf cool completely before slicing and enjoying!
Notes
- Adjust the amount of sun-dried tomatoes and olives based on personal taste.
- Feta can also be a delicious addition.
- This recipe is perfect for beginners wanting to try their hand at sourdough bread.
- Prep Time: 1 hour
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 0.5 g
- Sodium: 300 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 0 mg