Ingredients
Scale
- 450g bread flour
- 340g water
- 90g active sourdough starter
- 9g sea salt
- 1.5 tbsp olive oil
- 100–120g sun-dried tomatoes, chopped
Instructions
- Preparing the Dough: Mix flour and water, then autolyse for 30–60 minutes. Add starter and salt, pinch-and-fold until incorporated. Rest 20–30 minutes, then fold in sun-dried tomatoes and olive oil until evenly distributed.
- Bulk Fermentation: Over the first 2 hours, do 4 sets of stretch and folds, 30 minutes apart. Let the dough rise until it’s grown 50–75%, feels jiggly, and shows surface bubbles — typically 4–6 hours at 75°F, longer if cooler. Read the dough, not the clock.
- Shaping and Proofing: Turn dough onto an unfloured surface and shape into a tight ball using a dragging motion to build tension. Bench rest 20–30 minutes, reshape, then place seam-side up in a floured banneton. Cold proof overnight, 8–16 hours.
- Baking: Preheat a Dutch oven to 500°F for 45–60 minutes. Score the cold dough confidently, bake covered for 20 minutes, then uncovered at 450°F for 20–25 minutes until deep mahogany-brown. Cool at least an hour before slicing.
Notes
Almost always caused by a weak sourdough starter or under-fermentation. Your starter should double within 4–6 hours of feeding before use. If bulk fermentation didn’t reach 50–75% volume increase, give it more time on your next bake.