Sun dried tomato and Parmesan Sourdough bread
Delicious sourdough bread with 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.
Servings: 12 servings
Calories: 2195kcal
Ingredients
- 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
Instructions
- 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 10 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.
Video
Notes
For making active starter please refer this recipe
Nutrition
Calories: 2195kcal | Carbohydrates: 420g | Protein: 89g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Cholesterol: 27mg | Sodium: 4368mg | Potassium: 3845mg | Fiber: 35g | Sugar: 34g | Vitamin A: 1076IU | Vitamin C: 33mg | Calcium: 684mg | Iron: 17mg
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