If you love the tangy flavor of sourdough and the savory punch of Mediterranean ingredients, this sourdough pesto sun dried tomato bread is a must-bake. The result is a beautifully crusty loaf with a soft, fragrant crumb, studded with chewy sun dried tomatoes and swirled with vibrant basil pesto. This guide will walk you through the process, from prepping your sourdough starter to baking and troubleshooting. Before you begin, ensure your starter is healthy and active for the best rise and flavor.
What You’ll Need
- Active sourdough starter (100% hydration – equal parts flour and water)
- Bread flour (or a blend of bread and all-purpose flour)
- Water (preferably filtered or dechlorinated)
- Salt (fine sea salt or kosher salt)
- Sun dried tomatoes (not in oil, or if in oil, drained and patted dry)
- Basil pesto (store-bought or homemade; see tips for making your own)
- Olive oil (optional, for brushing or drizzling)
- Mixing bowls
- Bench scraper or spatula
- Kitchen scale (for best accuracy)
- Proofing basket (banneton) or bowl lined with a floured towel
- Dutch oven or a baking stone/tray and steam tray
- Parchment paper
- Sharp knife or lame for scoring
Step-by-Step
- Feed Your Starter (Morning or Night Before):
Ensure your sourdough starter is active. Feed it 4-8 hours before you plan to mix your dough, so it’s bubbly and doubled in size when you begin. This is crucial for a good rise. - Prepare Sun Dried Tomatoes:
If using dry-packed tomatoes, rehydrate them in warm water for 10-15 minutes, then drain and chop. If using oil-packed, drain well and pat dry to avoid excess oil in your dough. Chop into small pieces (about 1/4-inch). - Mix the Dough (Autolyse):
In a large bowl, combine 500g bread flour and 350g water. Mix until no dry flour remains. Cover and let rest for 30-45 minutes. This rest (autolyse) helps with gluten development. - Add Starter and Salt:
Add 100g active sourdough starter and 10g salt to the dough. Mix thoroughly using your hands or a dough hook until fully incorporated. The dough will be sticky; that’s normal. - Bulk Fermentation & Stretch and Folds:
Cover the bowl and let the dough ferment at room temperature (21-24°C/70-75°F) for 4-5 hours. During the first 2 hours, perform 3-4 sets of stretch and folds every 30 minutes: grab one side of the dough, stretch it up, and fold it over itself, rotating the bowl each time. - Incorporate Sun Dried Tomatoes and Pesto:
After the last stretch and fold, gently flatten the dough on a lightly floured surface. Spread 80g chopped sun dried tomatoes and 60g pesto over the dough. Gently fold and roll the dough to distribute the fillings evenly without tearing. - Preshape and Rest:
Shape the dough into a round ball. Let it rest, uncovered, for 20-30 minutes. This rest helps relax the gluten for final shaping. - Final Shape:
Shape the dough into a tight round or oval loaf, depending on your basket. Place it seam-side up in a well-floured banneton or lined bowl. - Final Proof:
Cover and let the dough proof at room temperature for 1-2 hours, or until slightly puffy. Alternatively, refrigerate overnight (8-14 hours) for more flavor and easier handling. - Preheat Oven and Score:
Place a Dutch oven (or baking stone/tray with a steam tray) in your oven and preheat to 230°C/450°F at least 30 minutes before baking. Turn the dough onto parchment, score the top with a sharp blade to allow for oven spring. - Bake:
Transfer the loaf (on parchment) to the hot Dutch oven. Cover and bake for 20 minutes. Uncover and bake for 20-25 more minutes, until deep golden and crusty. If using a baking stone, add steam by pouring hot water into a preheated tray. - Cool:
Let the bread cool completely on a wire rack before slicing. This allows the crumb to set and flavors to develop.
Common Mistakes
- Using an inactive starter: If your starter isn’t bubbly and active, your bread may not rise properly.
- Overloading with fillings: Too many sun dried tomatoes or too much pesto can inhibit gluten structure, leading to a dense loaf.
- Not draining sun dried tomatoes: Excess oil or moisture can create gummy pockets or affect the dough texture.
- Skipping stretch and folds: This step is essential for gluten development and even distribution of fillings.
- Cutting the bread too soon: Slicing hot bread will compress the crumb and make it gummy.
Tips
- For homemade pesto: Blend fresh basil, pine nuts, garlic, Parmesan, and olive oil. Keep it thick to avoid excess moisture.
- Adjust hydration if needed: If your pesto or tomatoes are very moist, reduce added water slightly to maintain dough consistency.
- Cold proof for flavor: An overnight fridge proof deepens the bread’s flavor and makes the dough easier to score and bake.
- Try other add-ins: Olives, roasted garlic, or feta can add more Mediterranean flair.
- Use a scale: Weighing ingredients ensures consistency and better results than using cups.
- Let it cool fully: This prevents a gummy crumb and allows flavors to meld.
Troubleshooting
- Bread didn’t rise well: Check that your starter is active and that you proofed the dough long enough. Cold temperatures slow fermentation; give it more time if needed.
- Dough too sticky: Wet hands and a bench scraper help. If it’s unmanageable, add a small amount of flour, but avoid overflouring.
- Dense crumb: This can result from under-proofing, using too much filling, or an inactive starter. Allow more time for bulk fermentation and proofing.
- Uneven distribution of fillings: Gently fold and roll the dough to spread ingredients evenly, but don’t overmix or tear the dough.
- Burned crust: If the loaf is browning too quickly, tent with foil for the last 10-15 minutes of baking.
- Gummy or wet interior: Let the bread cool completely, and next time, ensure you’re not adding too much moisture via fillings or underbaking.
Frequently Asked Questions
- Can I use all-purpose flour instead of bread flour?
- Yes, but bread flour gives a chewier crumb and better structure. All-purpose will work but may yield a softer loaf.
- Can I use store-bought pesto and sun dried tomatoes in oil?
- Yes, but drain the oil well and pat dry to avoid excess moisture, which can affect the dough’s texture.
- How do I store this bread?
- Store at room temperature in a paper bag or wrapped in a towel for up to 2 days. For longer storage, slice and freeze.
- Can I double the recipe?
- Yes. Use a larger bowl and divide the dough before shaping. Adjust baking times as needed for larger loaves.
- Why is my bread sourer than expected?
- Longer fermentation and a more mature starter lead to tangier bread. For less sourness, shorten proof times and use a younger starter.
- How can I make this vegan?
- Use vegan pesto (without cheese) and check that your sun dried tomatoes don’t contain any animal-derived additives.
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Sourdough Pesto Sun Dried Tomato Bread: Step-by-Step Guide