Sun-Dried Tomato Sourdough Bread

5 from 1 vote

Sun-Dried Tomato Sourdough Bread

This Sun-Dried Tomato Sourdough Bread is packed with savory inclusions like roasted garlic and parmesan cheese. Perfect for toast, charcuterie boards, and summer appetizers.

Course Bread

Cuisine American, Italian

Prep Time 1 12

Cook Time 45

Cool Time 2

Total Time 1 14 45

Servings slices

Calories 205kcal

Author Ashley Petrie, RDN, LDN

Equipment

Kitchen scale
Mixing bowls
Straight-sided container optional
Bench scraper
Banneton or bowl lined with tea towel
Bread sling or parchment paper
Lame or sharp knife
6-quart dutch oven

Ingredients

5 cloves garlic peel intact
1 teaspoon olive oil
1 ½ cups (360 grams) warm water 80-90℉
½ cup (100 grams) active sourdough starter
4 cups + 3 tablespoons (500 grams) bread flour
3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt if using Morton's or table salt, measure by weight or reduce volume by half
½ cup (70 grams) sun-dried tomatoes drained, roughly chopped
½ cup (50 grams) grated parmesan cheese
Rice flour for proofing basket
2 ice cubes for steam

Instructions

Feed your starter 6–12 hours before mixing your dough. It should be bubbly and active by the time you’re ready to bake.
Preheat your oven to 425°F. Place the garlic cloves (peels still on) on a small piece of aluminum foil, drizzle with olive oil, and loosely wrap them up—leaving a little room for air to circulate. Roast for about 30 minutes, until golden, soft, and fragrant. Let cool slightly, then squeeze the garlic from the peels, mash, and mix with the chopped sun-dried tomatoes. Set aside.
5 cloves garlic, 1 teaspoon olive oil
In a large bowl, whisk together warm water and sourdough starter until mostly dissolved. Add the bread flour and salt. Mix until no dry bits remain and you have a shaggy dough. Cover and let rest for 20 minutes.
1 ½ cups (360 grams) warm water, ½ cup (100 grams) active sourdough starter, 4 cups + 3 tablespoons (500 grams) bread flour, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
Lightly dampen your hands. Gently press the dough into a flat-ish shape in the bowl. Sprinkle on ¼ of the garlic-tomato mixture and ¼ of the parmesan cheese. Do a stretch and fold (lift, stretch, and fold the dough over itself), rotate the bowl 90°, and repeat. Continue until all the garlic, tomatoes, and cheese are added. Shape the dough into a loose ball and place seam side down in the bowl. Cover and rest for 20 minutes. Do 3 more rounds of stretch and folds, each spaced 20 minutes apart.
½ cup (70 grams) sun-dried tomatoes, ½ cup (50 grams) grated parmesan cheese
Cover the dough and let it rise at room temperature until it's puffy, jiggly, and nearly doubled in size. This usually takes 4–12 hours (or longer), depending on room temp and your starter. Use a straight-sided container to track the rise more easily.
Lightly flour your counter and gently turn the dough out. Pull it into a rough rectangle. Fold the long edges toward the center (like a letter), then fold the short sides. Flip seam-side down, gently round it into a ball. Cover and let rest for 15 minutes.
For a round loaf (boule), repeat the shaping technique above. For an oval loaf (batard), fold the short edges in, then roll into a tight log from the long edge, pinching the ends to seal.
Generously flour your proofing basket with rice flour. Place the dough seam-side up in the basket. Pinch or stitch the seam if needed. Cover and refrigerate overnight for 12–16 hours.
Rice flour
Place a lidded Dutch oven inside your oven and preheat to 450℉. Let the Dutch oven heat for an extra 30-60 minutes once the oven reaches temperature.
Turn the dough out onto a bread sling or piece of parchment paper. Score the top as desired with a lame or sharp knife. Carefully place 2 ice cubes in the Dutch oven for steam. Use the sling or parchment paper to transfer the dough into the hot Dutch oven. Cover immediately with the lid to trap the steam inside.
2 ice cubes
Bake at 450℉ for 40 minutes with the lid on. Then, remove the lid and bake for an additional 5-10 minutes, if needed, to achieve your desired crust color.
Transfer the loaf to a wire rack and let it cool for at least 2–4 hours before slicing.

Notes

Storage: Store bread at room temperature for up to 3 days or slice and freeze for up to 3 months.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.