Sun-dried tomato sourdough

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Recipe inspiration from Artisan Sourdough Made Simple cookbook

Ingredients

  • 280g bakers flour
  • 200g all purpose flour
  • 20g of whole grain flour (freshly milled)
  • 365g filtered water
  • 9g salt
  • 50g active sourdough starter
  • 100g of sun-dried tomatoes (chopped)




Method

  1. Mix the sourdough starter in the water.
  2. Add the flour and mix with a wooden spoon until the dough forms a wet dough.
  3. Cover the bowl and let rest for about 30 minutes.
  4. Add the salt and the sun-dried tomatoes. 
  5. Knead the dough for about 1 minute, form into a ball and cover the bowl. 
  6. Let the dough rise for about 8-10 hours (usually overnight). 
  7. During the first two hours (if at home), stretch and fold the dough every 30 minutes. With slightly wet hands, grab a piece of the dough, stretch it and fold it over towards the middle of the bowl. Turn the bowl by one quarter and repeat the stretch and fold. Continue until you have stretched and folded four times.
  8. Once the dough has (at least) doubled in size, remove the dough onto a lightly floured bench top.
  9. Shape the dough and leave to rest on the bench for 5 minutes.
  10. In the mean time, line a bowl/proofing basket/baking vessel/terracotta pop with baking paper and dust with flour. 
  11. Transfer the dough from the bench to the bowl, gently tightening up its shape by pulling the outside of the dough as tightly as possible. 
  12. Cover the dough with a lightly dusted tea towel and leave to prove for another 30 minutes until the dough puffs up a bit.
  13. Pre-heat up the oven to the maximum temperature.
  14. Score the dough.
  15. Bake at 220 degrees C for 20 minutes in a covered pot.
  16. Remove the lid and bake for another 20 minutes.
  17. Remove the bread and bake for a final 10 minutes on the oven rack at 180 degrees C. 
  18. Cool on an oven rack at least one hour before eating.

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