Description
This delightful sourdough bread combines tangy flavors with mozzarella cheese and sun-dried tomatoes for a rich, flavorful experience.
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
Instructions
- Mix together your active sourdough starter, water, flour, Italian seasoning, and salt until you have a shaggy dough.
- 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.
- On your second stretch and fold, gently fold in the mozzarella cheese and chopped sun-dried tomatoes.
- 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.
- 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.
- Refrigerate the dough for about 8 hours or up to 2 days.
- Preheat your Dutch oven in the oven at 450℉ (230℃).
- Flip the dough onto parchment paper and score it with a bread lame or a sharp knife.
- 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.
- 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