Baking sun dried tomato sourdough bread at home is a rewarding process that results in a loaf bursting with tangy, savory flavor and a chewy, rustic crust. This bread is perfect for sandwiches, as a side to soups, or simply enjoyed on its own with a drizzle of olive oil. Adding sun dried tomatoes to sourdough enhances both the taste and aroma, giving you a bakery-quality loaf. Before beginning, make sure you have an active sourdough starter and plan for a process that takes about 24 hours from start to finish, including fermentation and proofing times.
What You’ll Need
- Active sourdough starter (100% hydration)
- Bread flour (unbleached, high protein preferred)
- Whole wheat flour (optional, for flavor and texture)
- Sun dried tomatoes (not in oil, or if in oil, drained and patted dry)
- Water (filtered or spring water is best)
- Fine sea salt
- Mixing bowls
- Bench scraper or spatula
- Kitchen scale (for best accuracy)
- Banneton (proofing basket) or a bowl lined with a floured towel
- Cast iron Dutch oven or heavy baking pot with lid
- Parchment paper
- Sharp lame or razor blade for scoring
Step-by-Step
- Feed Your Starter
The night before you plan to bake, feed your sourdough starter so it is bubbly and active by morning. Discard most of the starter, feed with equal parts flour and water, and let it ferment at room temperature overnight. - Prepare Sun Dried Tomatoes
If using dry-packed tomatoes, soak them in warm water for 10-15 minutes, then chop into small pieces and pat dry. If using oil-packed, drain well and blot excess oil with paper towels. Aim for about 75–100g (½–⅔ cup chopped) for one loaf. - Mix the Dough
In a large bowl, combine 350g bread flour, 50g whole wheat flour (optional), and 300g water. Mix until just combined. Cover and let rest (autolyse) for 30–45 minutes. This rest period helps develop gluten and improves the bread’s texture. - Add Starter and Salt
Add 90g active sourdough starter and 8g (about 1½ tsp) fine sea salt to the dough. Mix thoroughly by hand until fully incorporated. The dough will be sticky—use a wet hand or a dough hook if preferred. - Bulk Fermentation with Folds
Cover the bowl and let the dough rise at room temperature (21–24°C/70–75°F) for 3–4 hours. During this time, perform 3–4 sets of stretch and folds every 30–45 minutes. To do this, wet your hand, grab one side of the dough, stretch it up and fold it over itself. Rotate the bowl and repeat 3 more times. Add the chopped sun dried tomatoes during the second set of folds, gently folding them into the dough so they are evenly distributed. - Shape the Dough
After bulk fermentation, turn the dough out onto a lightly floured surface. Gently shape into a round or oval loaf, being careful not to deflate it too much. Let it rest 20 minutes, then perform a final shaping, pulling the dough tight to build surface tension. - Final Proof
Place the shaped dough, seam side up, into a well-floured banneton or a bowl lined with a floured towel. Cover with a plastic bag or damp towel. Proof at room temperature for 1–2 hours, or in the refrigerator overnight (8–14 hours) for a more complex flavor and easier scoring. - Preheat Oven and Score
About 30–45 minutes before baking, preheat your oven to 500°F (260°C) with your Dutch oven inside. When ready to bake, turn the dough out onto a piece of parchment. Score the top with a sharp blade to allow controlled expansion. - Bake
Transfer the dough (on parchment) to the hot Dutch oven. Cover and bake for 20 minutes. Remove the lid, lower the temperature to 450°F (230°C), and bake for another 20–25 minutes until the crust is deep golden brown and the loaf sounds hollow when tapped. - Cool and Slice
Let the bread cool completely (at least 1 hour) on a wire rack before slicing. Cutting too soon can result in a gummy texture.
Common Mistakes
- Underfermenting or Overfermenting: Not allowing enough time for bulk fermentation can result in a dense loaf, while fermenting too long causes the dough to collapse and become sour.
- Adding Tomatoes Too Early: If added before gluten develops, sun dried tomatoes can tear the dough and prevent good structure.
- Using Oily or Wet Tomatoes: Excess moisture or oil can interfere with gluten development. Always drain and blot tomatoes thoroughly.
- Overflouring During Shaping: Too much flour can make the loaf dry and inhibit oven spring.
- Slicing While Hot: Cutting the bread before it cools can give a gummy, undercooked interior.
Tips
- Use a Kitchen Scale: Weighing ingredients gives more consistent results than measuring by volume.
- Hydration Level: For a more open crumb, increase hydration slightly (add an extra 10–20g water), but only if comfortable handling sticky dough.
- Customize Flavors: Add herbs like rosemary, thyme, or basil with the tomatoes for an extra punch.
- Cold Proof for Best Flavor: Refrigerate the shaped dough overnight for a tangier, more complex loaf and easier scoring.
- Steam Matters: Baking in a Dutch oven traps steam, which helps the loaf rise and develop a crisp, shiny crust.
- Check for Doneness: The internal temperature should be at least 205°F (96°C) when done.
Troubleshooting
- Dough Too Sticky: If your dough is unmanageable, reduce hydration by 10–20g next time. Lightly oil your hands for handling sticky dough rather than adding more flour.
- Flat Loaf: This often happens if the dough is overfermented or not shaped tightly enough. Next time, shorten bulk fermentation or improve shaping technique.
- Dense or Gummy Crumb: Underfermentation, slicing too soon, or not baking long enough can cause this. Allow for proper fermentation and always cool before slicing. Check your oven temp with a thermometer.
- Tomatoes Clumping: If tomatoes gather in one spot, fold them in gradually during the second stretch and fold, spreading them evenly.
- Crust Too Hard: If your crust is tough, try reducing the final bake time uncovered, or wrap the loaf in a towel while cooling to soften the crust.
Frequently Asked Questions
- Can I use oil-packed sun dried tomatoes?
Yes, but drain and pat them very dry to avoid excess oil interfering with dough structure. - How do I store sun dried tomato sourdough bread?
Store at room temperature in a paper bag or wrapped in a towel for 2–3 days. For longer storage, slice and freeze. - Can I make this bread without a Dutch oven?
Yes, but your crust may be less crisp. Bake on a preheated baking stone and add steam by placing a pan of water in the oven for the first 15 minutes. - Why is my bread sourer than expected?
Longer fermentation, especially at warm temperatures, increases sourness. Shorten proof time or use a young starter for milder flavor. - Can I add cheese or other mix-ins?
Yes! Add chopped olives, cheese, or herbs along with the tomatoes, but keep total add-ins under 25% of the flour weight to avoid weighing down the loaf. - What if I don’t have a banneton?
Use a medium mixing bowl lined with a well-floured kitchen towel as an alternative.
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Sun Dried Tomato Sourdough Bread: Complete Guide & Tips