Sourdough bread with sun dried tomatoes is a flavorful twist on the classic sourdough loaf. The tangy, chewy tomatoes add bursts of umami and color, making the bread a perfect accompaniment for soups, salads, or simply enjoyed with olive oil. This guide walks you through how to incorporate sun dried tomatoes into your own sourdough bread, from the starter to the final bake. Before starting, ensure you have an active sourdough starter and plan for a process that takes about 24 hours from start to finish, including fermentation and proofing time.
What You’ll Need
- Active sourdough starter (100% hydration)
- Unbleached bread flour (400g)
- Whole wheat flour (100g, optional for extra flavor)
- Water (350g, at room temperature)
- Fine sea salt (10g)
- Sun dried tomatoes (60–80g, oil-packed or dry-packed)
- Olive oil (if using dry-packed tomatoes)
- Mixing bowls
- Bench scraper or spatula
- Proofing basket (banneton) or bowl lined with a clean towel
- Bread lame or sharp knife
- Dutch oven or baking stone
- Parchment paper
Step-by-Step
- Prepare Your Starter: Feed your sourdough starter 4–6 hours before you plan to mix the dough, ensuring it is active and bubbly. A ripe starter will double in size and pass the “float test” (a spoonful floats in water).
- Prep the Sun Dried Tomatoes: If using dry-packed tomatoes, rehydrate them in hot water for 10–15 minutes, then drain and chop into small pieces. If using oil-packed, simply drain and chop. Pat dry with paper towels to avoid excess moisture.
- Mix the Dough: In a large bowl, combine 400g bread flour, 100g whole wheat flour (if using), and 350g water. Mix until there are no dry spots. Cover and let rest for 30–45 minutes (autolyse).
- Add Starter and Salt: Add 100g active starter and 10g salt to the dough. Mix thoroughly by hand or with a dough hook until fully incorporated. The dough will be sticky and shaggy.
- First Bulk Fermentation and Folds: Cover the dough and let it rest at room temperature for 30 minutes. Perform a series of 3–4 stretch and folds every 30 minutes over the next 2 hours. To do this, grab one edge of the dough, stretch it up, and fold it over itself. Rotate the bowl and repeat on all sides. On the second fold, gently fold in the chopped sun dried tomatoes, distributing them evenly.
- Bulk Rise: After the final fold, cover the bowl and let the dough ferment at room temperature for 4–6 hours, or until it has risen by about 50% and shows bubbles throughout.
- Shape the Dough: Turn the dough out onto a lightly floured surface. Gently shape it into a round or oval loaf, being careful not to deflate it. Let it rest for 10–15 minutes; then, perform a final shaping to tighten the surface.
- Second Proof: Place the shaped dough into a well-floured proofing basket or towel-lined bowl, seam side up. Cover and let it proof for 1–2 hours at room temperature, or refrigerate overnight for a slower, more flavorful rise.
- Preheat Oven: Place a Dutch oven or baking stone inside your oven and preheat to 500°F (260°C) at least 30 minutes before baking. If using a Dutch oven, place the lid on during preheating.
- Score and Bake: Turn the proofed dough onto a piece of parchment. Use a bread lame or sharp knife to score the top. Carefully transfer to the preheated Dutch oven (or onto the stone). Bake covered for 20 minutes, then remove the lid and lower the temperature to 450°F (230°C). Continue baking for another 20–25 minutes, until the crust is deeply golden and the loaf sounds hollow when tapped.
- Cool and Slice: Remove the bread from the oven and let it cool on a wire rack for at least 1 hour before slicing. This helps set the crumb and enhances flavor.
Common Mistakes
- Underproofing or Overproofing: Not allowing enough or too much time for the dough to rise can affect the bread’s texture and oven spring. Underproofed dough will be dense; overproofed dough may collapse.
- Adding Tomatoes Too Early: Adding sun dried tomatoes before the gluten has developed can lead to streaky dough and uneven distribution. Always add during the second fold.
- Using Wet Tomatoes: Failing to dry tomatoes after soaking or draining can introduce excess moisture, making the dough sticky and hard to handle.
- Skipping the Preheat: Not preheating your baking vessel and oven fully can result in a pale crust and poor oven spring.
- Cutting Too Soon: Slicing the bread before it cools can make the interior gummy and difficult to cut.
Tips
- Flavor Variation: Add chopped fresh herbs like rosemary or thyme along with the sun dried tomatoes for extra flavor.
- Cheese Addition: For a richer loaf, fold in small cubes of feta, goat cheese, or parmesan with the tomatoes.
- Hydration Adjustment: If your tomatoes are particularly moist, reduce the water in the recipe by 10–15g to compensate.
- Shape with Care: When shaping, avoid tearing the dough to keep the crumb open and airy.
- Storage: Store cooled bread in a paper bag or wrapped in a clean towel at room temperature for up to 2 days. For longer storage, freeze slices.
- Serving Suggestion: Toast slices and serve with olive oil, or use as a base for bruschetta.
Troubleshooting
- Bread Didn’t Rise: Check if your starter is active. If the dough stayed flat, give it more time to ferment, especially in cool environments.
- Dough Too Sticky: Wet tomatoes or too much water can make the dough sticky. Dust your hands and surface with flour or reduce water next time.
- Dense or Gummy Crumb: This can be from underproofing, slicing too soon, or excess moisture. Ensure the dough is fully proofed and cools before cutting.
- Uneven Tomato Distribution: Add tomatoes during the second fold and distribute evenly by gently folding, not kneading, to avoid clumps.
- Burned Crust: If the crust browns too quickly, tent with foil for the last 10–15 minutes of baking or lower the oven temperature slightly.
- Crust Too Thick: Bake with the lid on for the recommended time to trap steam, which helps keep the crust thin and crisp.
Frequently Asked Questions
- Can I use sun dried tomatoes in oil?
Yes, but drain them well and pat dry to avoid excess oil in the dough. - Do I need to adjust hydration for sun dried tomatoes?
If your tomatoes are moist, reduce the recipe water slightly. Dry-packed tomatoes may require a bit more water. - How do I store sourdough with sun dried tomatoes?
Let the loaf cool, then store in a paper bag or wrapped in a towel at room temperature for up to 2 days. For longer storage, freeze slices. - Can I use all-purpose flour instead of bread flour?
You can, but bread flour gives better structure and oven spring. If using all-purpose, the loaf may be slightly less chewy. - What if I don’t have a Dutch oven?
Bake on a preheated baking stone or sheet with an oven-safe pan of hot water to create steam for the first 20 minutes. - Can I add other ingredients?
Yes! Try olives, roasted garlic, or herbs for more flavor variations. Fold them in with the tomatoes, not before.
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