Description
A flavorful sourdough bread featuring sun-dried tomatoes and capers that add a bold, savory taste, perfect for artisanal sandwiches or as a delicious accompaniment to meals.
Ingredients
Scale
- 30 grams Sourdough Starter
- 30 grams Bread Flour
- 30 grams Water
- 340 grams Bread Flour
- 60 grams Whole Wheat Flour
- 317 grams Water divided
- 90 grams Levain or active sourdough starter
- 8 grams Sea Salt
- 56 grams Sun-Dried Tomatoes chopped
- 70 grams Capers strained patted dry and chopped
- 1 ½ tsp Dried Oregano or 1 TBS fresh
- 1 tsp Red Pepper Flakes
Instructions
- Prepare the levain by mixing sourdough starter, bread flour, and water; let ferment overnight.
- In a large bowl, combine bread flour, whole wheat flour, and water; autolyse for 40 minutes.
- Add levain and salt; mix thoroughly.
- Fold in sun-dried tomatoes, capers, oregano, and red pepper flakes.
- Bulk ferment for 4 hours with folds every 30 minutes for the first 2 hours.
- Shape the dough and proof in a banneton for 2 hours.
- Preheat oven to 475°F with a baking stone and steam tray.
- Score the dough and bake for 20 minutes covered, then remove cover and bake for 25 more minutes.
- Cool completely before slicing.
Notes
- For best flavor, soak sun-dried tomatoes in warm water before use
- Use a lame to score the dough for better oven spring
- Store wrapped in linen for freshness
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baked
- Cuisine: Artisan
Nutrition
- Serving Size: 1 slice
- Calories: 220 kcal
- Sugar: 1g
- Sodium: 450mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg