Sourdough with Sun-Dried Tomatoes & Basil | Step-by-Step Recipe | Stand Mixer + Dutch Oven 🍅🌿

Recipe 👇🏻

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150 g bread flour
150 g all-purpose flour
50 g whole grain flour (rye or wheat)
105 g sourdough starter
215 g water (water 1)
7 g salt
35 g water (water 2)

Add-ins:
🍅 40 g sun-dried tomatoes
🌿 A little fresh basil

Which add-ins do you love putting in your bread?

Dough temperature: ~ 25°C (77°F)
Bulk fermentation (warm): 5–6 hours
Cold fermentation: 14 hours

PROCESS:

🫙 Feed your starter and let it reach its peak — it should be strong and bubbly when added to the dough.

❗️You can feed the starter in the morning, 5–6 hours before baking, at a 1:1:1 ratio (starter : water : flour).
Or you can feed it in the evening at a 1:5:5 ratio (starter : water : flour).

1️⃣ Autolyse
Mix water 1 + all flours just until combined.
Cover and rest for 1 hour.

2️⃣ Mixing (Stand Mixer):
Add the starter and salt.
Mix on low speed for 4–6 minutes (I used speed 2).

Increase to medium speed (speed 4) and mix for 2 minutes.

Add water 2 and mix for a final 2 minutes, keeping the same speed.

Transfer the dough to a bowl and let it rest for 1 hour.

Mixing scheme:
Autolyse (1 h) → starter + salt (6 min, speed 2)→increase speed (2 min, speed 4) →add water 2(2 min, speed 4)

3️⃣ First coil fold, add the add-ins during this fold.
Rest 1 hour.

4️⃣ Second coil fold.
Rest 1 hour.

5️⃣ Third coil fold.
Final rest 2 -3 hours, until the dough is airy and well fermented.

6️⃣ Shape the dough into a boule or batard, creating surface tension
(pre-shaping is optional).
Place seam-side up into a floured proofing basket.
Refrigerate for cold fermentation.

Next Day:

Remove the dough from the fridge, place it seam-side down on parchment paper, and score.

Baking (Dutch Oven):
• Preheat the oven with the Dutch oven inside to 240–250°C (460–480°F)
• Carefully transfer the dough into the hot Dutch oven.
• Cover with the lid and bake for 20 minutes.
• Remove the lid, lower the temperature to 200°C (400°F), and bake for another 15–20 minutes, until deeply golden and fully baked.

Let the bread cool completely before slicing 🤍🥖

‼️Please note that if your kitchen temperature is different from the one specified in the recipe, the timing may vary.

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