At a Glance
A medium-hydration sourdough loaf accented with rehydrated sun‑dried tomatoes and rosemary. Long fermentation develops acidity that complements the tomatoes and improves shelf life [1][2].
Not suitable if:
- • You are brand-new to sourdough → start with the beginner recipe
- • You don't have an active starter → create a starter
🛒 Recommended Products
We recommend the following tools for this recipe:
Digital Kitchen Scale
Essential for accurate measurements
Large Mixing Bowl
For autolyse and bulk fermentation
Dough Scraper
Helps folding and transfer of sticky dough
Dutch Oven
Creates steam chamber for open crumb and crisp crust
Banneton Proofing Basket
Supports final shape and creates a nice pattern
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Ingredients
Weigh all ingredients on a kitchen scale; accuracy matters for predictable fermentation [1].
| Ingredient | Amount | % | Note |
|---|---|---|---|
| Bread flour | 360g | 72% | Strong flour for open crumb |
| Whole wheat flour | 90g | 18% | Adds flavor and color |
| Water | 300g | 60% | Room temperature |
| Active sourdough starter (100% hydration) | 90g | 18% | Fed and active, peaked 4-6 hours after feed |
| Salt | 10g | 2% | |
| Sun-dried tomatoes (oil-packed), drained and chopped | 90g | 18% | Pat dry; retain some oil for flavor |
| Fresh rosemary, chopped | 8g | 1.6% | Or 2 tsp dried |
| Olive oil | 10g | 2% | Optional, improves crumb softness |
Schedule
Weekend Version
Mix and shape during the day; bake in the afternoon
Weekday Version
Mix at night, shape and cold proof, bake next evening
💡 Tips
- If dough is fermenting too fast, cold retard in the fridge to slow activity [1].
- Shaped loaves can keep 24-48 hours in fridge; timing is flexible for busy schedules [2].
Step by Step
Autolyse
Combine bread flour, whole wheat flour and water in a large mixing bowl. Mix until hydrated and rest 30-45 minutes. Autolyse improves gluten development and flavor [1].
⏱ 30-45 minutes
Mix starter and salt
Add starter and salt to autolysed dough. Incorporate with pinching and folding until well distributed. Add olive oil if using.
⏱ 5-10 minutes
Incorporate tomatoes and herbs
Drain and pat the sun-dried tomatoes dry. Spread them on the dough and fold in using a dough scraper or wet hands so they are evenly distributed without tearing the dough. Add rosemary during final fold.[1]
⏱ 3-5 minutes
Bulk fermentation with folds
Cover bowl and perform 3 sets of stretch-and-folds every 30 minutes for the first 1.5 hours. Let dough rest until ~30-50% volume increase depending on temperature [2].
⏱ Total 3-5 hours depending on temperature
Pre-shape and bench rest
Turn dough onto lightly floured surface, pre-shape into a loose round. Rest 20-30 minutes uncovered or lightly covered.
⏱ 20-30 minutes
Shape and final proof
Shape into bâtard or round and place seam side up in a floured banneton or lined bowl. Final proof at room temp 1.5-2 hours or retard in fridge 12-18 hours.
⏱ 1.5-18 hours
Bake
Preheat oven to 475°F/245°C with a Dutch oven inside for 30-45 minutes. Turn dough onto parchment paper, score with a bread lame, place in Dutch oven, cover. Bake covered 20 minutes, then uncover and bake 20-25 minutes until deep golden. Use an instant-read thermometer to confirm internal temp of 200-205°F (93-96°C) for fully baked crumb [1][2].
⏱ 40-50 minutes
Cool
Remove loaf with oven mitts to a wire rack. Cool at least 2 hours before slicing. Cooling allows crumb structure to set; cutting early gives a gummy crumb [1].
⏱ 2+ hours
Tips & Variations
Variations
Fresh tomato confit
Use slow-roasted tomato confit instead of sun-dried
→ Softer pieces, more savory moisture
Cheese addition
Fold in 80g grated Parmesan or Pecorino
→ Umami boost, browns faster
Herb mix
Use thyme and oregano instead of rosemary
→ More Mediterranean flavor
Pro Tips
- 💡 First mention: Weigh ingredients on a kitchen scale every time for consistency.
- 💡 Use a dough scraper to handle sticky dough cleanly.
- 💡 Slice bread next day with a serrated bread knife — flavor and crumb finish improving after cooling.
Common Issues
Not going as planned? Common issues:
Storage
Bread box/bread bag
4-6 days
Store whole loaf in a paper bag or cloth, cut side down
Kitchen towel
3-4 days
Wrap in linen to retain crust texture
Freezing
3 months
Slice before freezing and toast slices from frozen
⚠️ Don't store in the fridge — refrigeration accelerates staling by starch retrogradation [1].