I am coming back with another savory sourdough bread, yes Sun Dried Tomato and Parmesan Sourdough Bread . This time I decided to add tangy sun dried tomato and buttery parmesan. You can eat this bread as is or you can make it as toast with butter which will enhance the flavor more. I want to try this combo as I have seen sun dried tomato and Parmesan pasta. So, decided to explore that in Sun dried tomato and Parmesan Sourdough bread.
You can’t go wrong with sun dried tomatoes, basil and parmesan combo. I don’t have basil in my hand as during winter my basil plant died. So, I decided to stick with sun dried tomatoes and parmesan. One thing you need to remember is that you need to use sun dried tomatoes as such with out any addition means in oil. Because too much oil is not good for Sourdough bread.
I made this bread as part of Sourdough bread love challenge with my friend Marisa from Thermofan.
She has already published the post, here is the link . I am little late I didn’t get the write up ready by yesterday. Finally, I found time and was able to complete it.
If you want, you can add rosemary or garlic cloves also. I didn’t grate the parmesan, if you want you can do that. I used slightly cubed parmesan as I am lazy to grate parmesan cheese. This time I did one change to my sourdough bread method I hydrated the dough 6 hours. Means while I am ready to make fresh starter (yes, my starter is active) I also hydrated the flour. After 6 hours I then incorporated the starter and then Parmesan cheese and sun dried tomatoes. Because bread becomes heavy with this addition still you will able to get open crumbs.
You can try with dried pepper too, Marisa tried that. If you like sourdough bread give it a try and let me know how it turned out for you.
Sun dried tomato and Parmesan Sourdough bread
- 350 g bread flour
- 50 g sourdough starter
- 150 g whole wheat flour
- 375 g water
- 85 g sun dried tomatoes
- 9 g salt
- 40 g parmesan cubed
- Mix all the bread flour, whole wheat flour and water and set aside for 6 hours.
- While you can feed the starter and set aside for 6 hours (if you need you can increase the time to 8 hours)
- After 6 hours mix in the starter into flour mix and set aside for 30 minutes.
- Then add salt and fold and set aside for another 30 minutes.
- Then after 30 minutes add sun dried tomatoes and parmesan cheese and mix in everything and set aside for 1 hour.
- Again, after one-hour fold and turn the dough.
- After 2 hours fold and turn the dough once again. Repeat the folding and turning the dough after 2 hours. Total you need to keep the dough for about 5-6 hours.
- Then shape the dough and transfer to a banneton and refrigerate overnight.
- Next morning pre-heat oven to 450F. Transfer the dough to cold Dutch oven and bake for minutes at 450F and then reduce the temperature to 425 F and bake 25 minutes with lid on. Then remove the lid and bake for another 10 minutes or until loaf develop golden color and when you tap the loaf it makes whole sound or register 210 F internal temperature.
- Cool the loaf and cut it into slice and enjoy.
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For more savory sourdough bread check here0
This is Swathi ( Ambujom Saraswathy) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.