Sourdough Bread Recipe: Ultimate Sun-Dried Tomato & Basil Loaf
Learn how to bake the best savory sourdough bread recipe packed with rich basil pesto, tangy sun-dried tomatoes, roasted garlic, and melted cheese.
Equipment
- 1 Parchment Paper
- 1 Digital Scale
- 1 Mixing Bowl
- 1 Banneton Basket
- 1 Dutch Oven
Ingredients
- 350 g Bread Flour
- 240 g Warm Water
- 100 g Levain
- 4 g Salt
- 50 g Sundried Tomato
- 20 g Basil Pesto
- 10 g Parmesan Cheese
- 40 g Mozzarella Cheese
- 10 cloves Roasted Garlic
Instructions
- The Autolyse (30 Mins)In your large mixing bowl, thoroughly combine 350g of bread flour and 240g of filtered water until no dry flour remains. Cover the bowl and let it rest for 30 minutes to develop the gluten network.
- Add Levain & SaltDimple 100g of active, bubbly levain and 8g of fine sea salt into the rested dough. Pinch and squeeze the dough with your hands until the starter and salt are fully incorporated and the dough becomes smooth.
- Bulk Fermentation & Stretch:o Let the dough ferment at room temperature. Perform a total of 3 "stretch and fold" sessions, spaced 30 minutes apart. To stretch, wet your hands, grab one side of the dough, pull it gently upward, and fold it over the center. Rotate the bowl and repeat for all four sides.
- The Lamination (Adding Fillings)On the 4th fold, gently stretch the dough out on a clean, slightly damp surface into a large, flat rectangle. Evenly spread your 2-3 tablespoons of basil pesto, 50g of drained sun-dried tomatoes, roasted garlic cloves, and your mozzarella and parmesan cheese cubes over the surface. Gently roll and fold the dough back into a tight bundle and place it back in the bowl for another hour.
- Shaping the BouleTurn the dough onto a lightly floured counter. Gently tuck the edges underneath to shape it into a tight, round boule. Be careful not to pop the cheese pockets hiding under the skin.
- Cold Proofing (Overnight)Dust your banneton basket generously with rice flour or bread flour. Place your shaped dough smooth-side-down into the basket. Cover it with a plastic bag to prevent drying and place it in the refrigerator for a cold overnight rise (12–15 hours).
- Preheating & ScoringThe next morning, place your Dutch oven inside the oven and preheat it to 245°C (475°F) for at least 45 minutes. Gently flip your cold sourdough dough out of the banneton onto parchment paper. Use your razor blade (lame) to score a clean, deep slash across the top.
- The Cheesy BakeCarefully lower the dough (with the parchment paper) into the blazing hot Dutch oven. Put the lid on and bake at 245°C (475°F) for 20 minutes to melt the interior cheese.
- The Golden CrustRemove the lid, lower the oven temperature to 220°C (430°F), and bake for an additional 20 minutes. Watch closely as the parmesan cheese on the outside caramelizes into a deep, crispy, golden-brown crown.
- The Cool Down: Transfer your baked loaf to a wire cooling rack. Resist the temptation to cut it immediately! Let it cool completely for at least 2 hours so the melted mozzarella sets and the crumb doesn't become gummy.
