Sun-Dried Tomato Sourdough Bread with Capers: Bold Flavor Boost
This sun-dried tomato sourdough bread with capers offers a bold and savory flavor perfect for sandwiches or as a flavorful accompaniment to any meal. Its hearty texture and aromatic herbs enhance every bite.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 7 hours
- Yield: Serves 8
- Category: Bread
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 30 grams sourdough starter
- 30 grams bread flour
- 30 grams water
- 340 grams bread flour
- 60 grams whole wheat flour
- 317 grams water divided
- 90 grams active sourdough starter or levain
- 8 grams sea salt
- 56 grams sun-dried tomatoes chopped
- 70 grams capers strained patted dry and chopped
- 1 ½ tsp dried oregano or 1 tbsp fresh
- 1 tsp red pepper flakes
Instructions
- Prepare the levain by mixing sourdough starter bread flour and water and let ferment.
- Combine bread flour whole wheat flour and most of the water then autolyse for 30 minutes.
- Add levain sea salt sun-dried tomatoes capers oregano and red pepper flakes to the dough.
- Mix and knead the dough until smooth and elastic.
- Perform stretch and folds every 30 minutes for 2 hours.
- Let the dough rise until doubled in size about 3 to 4 hours.
- Shape the dough into a boule and proof it in a banneton for 3 to 4 hours or overnight in the fridge.
- Preheat oven to 450°F with a Dutch oven inside.
- Score the dough and bake covered for 20 minutes then uncovered for 25 minutes until golden and crusty.
- Cool completely on a wire rack before slicing.
Notes
- For best flavor let the dough proof overnight for a more developed taste
- Use fresh herbs if available for a brighter aroma
- Make sure to pat the capers dry well to avoid excess moisture in the dough
Nutrition
- Serving Size: 1 slice
- Calories: 220 kcal
- Sugar: 1g
- Sodium: 450mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg