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+ servings

Sourdough Sun-dried Tomato and Olive Bread

Shilpa
Small pockets of sweet-tangy tomatoes and fruity olives tucked in a loaf of tangy sourdough bread is something you don't want to miss. The crust of this sundried tomato and olive sourdough bread is soft, unlike regular sourdough bread. The crumb is super-soft with small bubbles from perfect fermentation. But my favourite part is the intensely tarty sun-dried tomatoes.
5 from 1 vote
Course Breakfast, Main Course
Cuisine All
Prep Time 1 hr
Cook Time 40 mins
Fermentation TIme 1 d
Total Time 1 d 1 hr 40 mins

Ingredients
  

  • 150 grams sourdough starter active, see notes
  • 700 grams bread flour
  • 150 grams whole wheat flour (atta)
  • 120 grams sun-dried tomatoes
  • 40 mL oil from the sun-dried tomatoes
  • 100 grams kalamata olives chopped
  • 2 tsp salt
  • 560 grams filter water
  • Rice flour to dust the banneton

Instructions
 

  • Measure the oil from the sun-dried tomatoes and set aside. Measure the sun-dried tomatoes and cut them into small pieces. Measure olives and cut them into small discs
  • Combine active starter and water together
  • Slowly add the flour and mix well making sure there are no dry bits of flour. Let it rest for 1 hour
  • Next add salt, sun-dried tomatoes, oil, and olives to the dough. Mix well, making sure they are incorporated well
  • Perform six sets of stretch and fold at an interval of 30 minutes. Wet hands, grab a portion of the dough, and slowly stretch it taking care not to break it and fold it towards the center over the dough. Keep turning the bowl and repeat the process until all parts of the dough is covered. Carefully flip the dough and round it up. This completes one set of stretch and fold. Repeat this process six times at an interval of 30 minutes. See the pictures below or the video here to see the technique
  • Let the dough sit for bulk fermentation until it is almost double and has bubbles on the top
  • Dust the banneton well with rice flour
  • Take the dough from the bowl onto a benchtop dusted with flour
  • Shape the dough. Divide the dough into two. Shape them into two balls and let it rest on the bench for 15 minutes
  • Pick one side of the dough and fold it to the center. Pick the other side and fold it to the center. Now hold the dough gently and tuck it to form a log. Carefully place the dough seam-side up on the banneton
  • Cover the dough loosely and place it in the refrigerator overnight for cold fermentation
  • Next morning, preheat oven at 220℃
  • Place water and 8-10 ice cubes in an oven-safe deep tray
  • Take the dough out of the fridge once the oven is preheated
  • Score the dough using a blade or sharp knife
  • Place the water bath in the oven, followed by the baking tray. Bake for 20 minutes
  • Reduce the oven temperature to 200℃ and remove the water bath
  • Bake for further 15 minutes
  • Turn off the oven and let the bread sit in the oven for 15 minutes for curing
  • Cool completely, slice, and serve

Notes

  • Make sure the starter is active before using it in this recipe. Click here to prepare your starter for baking
  • Click here to see how to stretch and fold the dough
Nutrition Facts
Sourdough Sun-dried Tomato and Olive Bread
Amount Per Serving
Calories 168 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Trans Fat 1g
Sodium 273mg12%
Potassium 225mg6%
Carbohydrates 30g10%
Fiber 2g8%
Sugar 2g2%
Protein 5g10%
Vitamin A 61IU1%
Vitamin C 2mg2%
Calcium 15mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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