Print

Sun-Dried Tomato Sourdough Bread with Capers: Bold Flavor Boost

Sun-Dried Tomato Sourdough Bread on white napkin with water glass beside it.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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

  1. Prepare the levain by mixing sourdough starter bread flour and water and let ferment.
  2. Combine bread flour whole wheat flour and most of the water then autolyse for 30 minutes.
  3. Add levain sea salt sun-dried tomatoes capers oregano and red pepper flakes to the dough.
  4. Mix and knead the dough until smooth and elastic.
  5. Perform stretch and folds every 30 minutes for 2 hours.
  6. Let the dough rise until doubled in size about 3 to 4 hours.
  7. Shape the dough into a boule and proof it in a banneton for 3 to 4 hours or overnight in the fridge.
  8. Preheat oven to 450°F with a Dutch oven inside.
  9. Score the dough and bake covered for 20 minutes then uncovered for 25 minutes until golden and crusty.
  10. 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

Find it online: https://www.amgroyal.com/sun-dried-tomato-sourdough-bread-with-capers/