Mozzarella & Sun-Dried Tomato Sourdough Bread

Why Make This Recipe

Mozzarella & Sun-Dried Tomato Sourdough Bread is not just a loaf; it’s a delightful experience. This recipe combines the tangy flavor of sourdough with the rich creaminess of mozzarella cheese and the sweet, robust taste of sun-dried tomatoes. Every bite is a burst of flavor that elevates your meals and snacks. Plus, making your own bread can be a fun and rewarding activity. It’s fresher than store-bought bread and gives you the joy of creating something delicious from scratch.

How to Make Mozzarella & Sun-Dried Tomato Sourdough Bread

Ingredients

• 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

Directions

1. Mix together your active sourdough starter, water, flour, Italian seasoning, and salt until you have a shaggy dough.
2. After 30 minutes, dampen your hand and perform a set of stretch and folds. Cover the dough and let it rest. You can add one or two more sets of stretch and folds every 30 minutes or let the dough sit on the counter undisturbed.
3. On your second stretch and fold, gently fold in the mozzarella cheese and chopped sun-dried tomatoes.
4. When the dough has risen 75% and has a domed top with bubbles on the sides, dump it onto an unfloured surface and shape it like an envelope.
5. Place the shaped dough upside down in a banneton basket or a floured bowl lined with a tea towel. Cover it to keep the moisture in.
6. Refrigerate the dough for about 8 hours or up to 2 days.
7. Preheat your Dutch oven in the oven at 450℉ (230℃).
8. Flip the dough onto parchment paper and score it with a bread lame or a sharp knife.
9. Bake the bread for 30 minutes with the lid on. After that, remove the lid and bake for another 12-15 minutes until you reach your desired crust darkness.
10. Let the bread cool on a cooling rack for at least 2 hours before cutting. Alternatively, you can slice it while warm for immediate enjoyment.

How to Serve Mozzarella & Sun-Dried Tomato Sourdough Bread

This flavorful bread can be served in various ways. It pairs wonderfully with soups and salads or as a base for sandwiches. You can also enjoy it toasted with butter or olive oil. Add some fresh basil or a sprinkle of garlic for an extra punch of flavor!

How to Store Mozzarella & Sun-Dried Tomato Sourdough Bread

To keep your bread fresh, store it in a paper bag at room temperature. This helps maintain its crusty exterior. If you plan to keep it longer, wrap it in plastic wrap or foil and place it in the fridge. You can also freeze the bread. Just make sure it’s well-wrapped to prevent freezer burn.

Tips to Make Mozzarella & Sun-Dried Tomato Sourdough Bread

• Use fresh sun-dried tomatoes for the best flavor.
• Make sure your sourdough starter is active and bubbly.
• If you want to add more flavor, consider adding herbs like oregano or thyme.
• The longer you let your dough ferment, the more flavor it will develop.

Variation

For a different twist, you can add olives or roasted garlic to the dough along with the cheese and tomatoes. This will create an entirely new flavor profile while keeping the base recipe the same.

FAQs

1. Can I use store-bought sun-dried tomatoes?
   Yes, you can use store-bought sun-dried tomatoes. Just make sure they are julienne-cut for even mixing.

2. What can I do if my dough doesn’t rise?
   If your dough doesn’t rise, it may be that your sourdough starter is inactive. Try feeding it and using it again after it becomes bubbly.

3. Can I make this bread without a Dutch oven?
   Yes, you can bake it on a baking sheet. Just place a shallow dish of water in the oven to create steam, which helps form a good crust.

Mozzarella & Sun-Dried Tomato Sourdough Bread

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• Author: jurgentukur
• Total Time: 75 minutes
• Yield: 1 loaf
• Diet: Vegetarian

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Description

This delightful sourdough bread combines tangy flavors with mozzarella cheese and sun-dried tomatoes for a rich, flavorful experience.

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Ingredients

• 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

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Instructions

1. Mix together your active sourdough starter, water, flour, Italian seasoning, and salt until you have a shaggy dough.
2. After 30 minutes, dampen your hand and perform a set of stretch and folds. Cover the dough and let it rest. You can add one or two more sets of stretch and folds every 30 minutes or let the dough sit undisturbed.
3. On your second stretch and fold, gently fold in the mozzarella cheese and chopped sun-dried tomatoes.
4. When the dough has risen 75% and has a domed top with bubbles on the sides, dump it onto an unfloured surface and shape it like an envelope.
5. Place the shaped dough upside down in a banneton basket or a floured bowl lined with a tea towel. Cover it to keep the moisture in.
6. Refrigerate the dough for about 8 hours or up to 2 days.
7. Preheat your Dutch oven in the oven at 450℉ (230℃).
8. Flip the dough onto parchment paper and score it with a bread lame or a sharp knife.
9. Bake the bread for 30 minutes with the lid on. After that, remove the lid and bake for another 12-15 minutes until you reach your desired crust darkness.
10. Let the bread cool on a cooling rack for at least 2 hours before cutting, or slice it while warm for immediate enjoyment.

Notes

Use fresh sun-dried tomatoes for the best flavor. Consider adding herbs like oregano or thyme for extra flavor.

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Category: Bread
• Method: Baking
• Cuisine: Italian