If you’re on the lookout for a truly delightful loaf that bursts with flavor and character, this Sun-Dried Tomato & Cheddar Sourdough Bread Recipe is an absolute game-changer. It pairs the tangy, hearty tang of classic sourdough with the rich sharpness of cheddar and the bright, chewy pop of sun-dried tomatoes, creating an irresistible combination that’s perfect for everything from sandwiches to an impressive cheese board accompaniment. The process takes some time, but every step builds layers of flavor in a bread that’s as satisfying to make as it is to eat.
Ingredients You'll Need
The magic in this Sun-Dried Tomato & Cheddar Sourdough Bread Recipe comes from a balance of simple, quality ingredients. Each plays a crucial role, whether it’s creating the chewy texture, adding depth of flavor, or contributing that beautiful golden crust you’re aiming for.
- Active sourdough starter (60 grams): This is your natural yeast that gives the bread its signature tang and rise—make sure it’s bubbly and strong.
- Filtered water (310 grams): A little warmer than room temperature to help activate the starter without killing the yeast.
- Organic bread flour (370 grams): The foundation for a chewy, elastic dough with good gluten development.
- Whole wheat flour (30 grams): Adds a hint of nuttiness and helps boost the bread’s complexity.
- Fine sea salt (7 grams): Essential for flavor balance and strengthening the dough’s structure.
- Cheddar or gruyere cheese, cubed (90 grams): Cubed cheese disperses pockets of gooey, savory goodness throughout the bread.
- Plain sun-dried tomatoes (40 grams): Make sure they’re not packed in oil; these bring in bursts of concentrated tomato sweetness and a lovely chewy texture.
How to Make Sun-Dried Tomato & Cheddar Sourdough Bread Recipe
Step 1: Mix Starter and Water
Begin by mixing your active sourdough starter into the filtered water with a fork until it is fully dispersed. This ensures your starter evenly distributes its natural yeasts to kickstart fermentation.
Step 2: Add Flours and Form Dough
Next, add both bread flour and whole wheat flour to your bowl. Start mixing with a spatula and then switch to your hands, just until the mixture forms a shaggy dough and no flour remains visible. You’re building the structure of your bread here, so take your time getting it just right.
Step 3: Add Salt and Rest
Sprinkle the sea salt on top of your dough and cover the bowl with a damp cloth. Let it sit for 40 minutes to an hour to allow the flour to hydrate fully while you rehydrate the sun-dried tomatoes by pouring boiling water over them in a separate bowl.
Step 4: Knead Salt and Perform Stretch & Folds
Work the salt into the dough by squeezing and mixing for about a minute. Then, do your first set of stretch and folds, which involves gently pulling and folding the dough onto itself to strengthen gluten. Rest the dough for 30 minutes, then repeat this stretch and fold two more times, with 30-minute rests in between.
Step 5: Rest After Folding
After your third set of stretch and folds, allow the dough to rest again for 30 minutes. These rests help develop a strong yet elastic dough perfect for holding your mix-ins.
Step 6: Prepare Sun-Dried Tomatoes
Drain your sun-dried tomatoes after rehydrating and rinse them well to remove excess salt—this is key to ensuring your bread doesn't turn out too salty. Pat them slightly dry and chop into bite-sized pieces.
Step 7: Incorporate Cheese and Tomatoes
Gently remove the dough onto a lightly floured surface and stretch it into a rectangle approximately 12 by 14 inches. Spread the cheddar cubes and sun-dried tomato pieces evenly across the dough, leaving about an inch border free. Pat them gently to help them stick without tearing the dough.
Step 8: Fold the Dough
Carefully fold one long side of the dough over half the rectangle, then fold the other side to meet. Roll the dough lightly into a cylinder and place it back into the bowl. This initial shaping gathers the mix-ins nicely without squeezing them out.
Step 9: Bulk Fermentation
Cover the bowl with a damp cloth and let the dough ferment on your counter for 5 to 6 hours at around 70 degrees Fahrenheit. If it’s cooler, expect more time; warmer means less. You'll know it’s ready when it grows by about 40-50% and shows some surface bubbles.
Step 10: Final Shaping
Turn the dough out onto a floured surface and let it rest for 10 to 15 minutes. Shape the dough into a round loaf and place it into a rice flour-dusted banneton, seam side facing up, to proof.
Step 11: Final Proof
Cover with a damp cloth and let the dough rise for a final 2 hours at room temperature, or refrigerate overnight in a bag for 8 to 10 hours. If refrigerated, bake straight from the fridge, which also helps with scoring and shape holding.
Step 12: Bake Your Bread
Preheat your oven to 450 degrees F with a Dutch oven inside. When ready, carefully flip the dough onto parchment so the seam side is down, then score the top with a sharp blade at least ½ inch deep to allow expansion. Place it into the Dutch oven, cover, and bake for 25 minutes. Remove the lid, reduce heat to 435 degrees, and bake another 15-20 minutes until golden and crackly.
Step 13: Cooling
Remove the bread from the oven and let it cool on a rack for at least one hour. This resting period lets the crumb set properly, so slicing won't result in a gummy texture.
How to Serve Sun-Dried Tomato & Cheddar Sourdough Bread Recipe
Garnishes
This bread shines when served with a modest pat of butter that melts into the cracks or a drizzle of extra virgin olive oil. Fresh herbs like basil or thyme complement the sun-dried tomato flavors beautifully without overpowering the loaf itself.
Side Dishes
Pair your Sun-Dried Tomato & Cheddar Sourdough Bread Recipe with a warm bowl of tomato bisque, roasted vegetable salads, or a classic green salad for a nutritious, balanced meal that celebrates fresh, vibrant flavors.
Creative Ways to Present
Slice the bread thick for toasted sandwiches paired with roasted chicken or grilled veggies. Alternatively, cube it to make savory croutons, adding a cheesy, tangy crunch to soups and salads. You can also serve it alongside a cheese platter for an elevated snack or appetizer spread.
Make Ahead and Storage
Storing Leftovers
Keep leftover bread in a paper bag or loosely wrapped in a clean kitchen towel at room temperature for up to three days to maintain its crust. Avoid plastic bags, which trap moisture and soften the crust.
Freezing
If you need longer storage, freeze the whole loaf or sliced pieces in an airtight bag. Wrap it well to prevent freezer burn, and it will keep for up to three months without sacrificing flavor or texture.
Reheating
To refresh your bread, preheat your oven to 350 degrees F and warm slices directly on the oven rack for 5-10 minutes. This revives the crust’s crunch and melts the cheddar pockets slightly for that just-baked feeling.
FAQs
Can I use sun-dried tomatoes packed in oil?
It’s best to use plain sun-dried tomatoes, not those in oil, as the oil can interfere with dough hydration and affect texture. If using oil-packed tomatoes, be sure to drain and pat them dry very well.
What if I don’t have a Dutch oven? Can I bake this bread another way?
Yes! You can bake the bread on a preheated baking stone or sheet and create steam by placing a tray with hot water in the oven. This helps develop a crust similar to Dutch oven baking.
How do I know when my sourdough starter is ready to use?
Your starter should be bubbly, smell pleasantly tangy, and roughly double in size within 4-6 hours after feeding. This indicates active yeast and good leavening power.
Can I substitute cheddar with other cheeses?
Absolutely. Gruyere is a fantastic alternative that melts beautifully. Avoid extremely soft or wet cheeses, as they can make the dough soggy.
What’s the best temperature for fermenting the dough?
A temperature around 70 degrees Fahrenheit is ideal for this recipe, helping the dough ferment steadily without rushing or stalling the yeast activity.
Final Thoughts
There really is nothing quite like the joy of baking your own Sun-Dried Tomato & Cheddar Sourdough Bread Recipe from scratch. It’s a rewarding process that fills your home with irresistible aromas and results in a loaf packed with flavor, texture, and personality. Whether you’re sharing it with friends or savoring every bite yourself, this bread is bound to become a favorite and a proud staple in your baking rotation.
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Sun-Dried Tomato & Cheddar Sourdough Bread Recipe
- Total Time: 16 hours 5 minutes (including bulk fermentation and final proof times)
- Yield: 1 loaf (approximately 1.5 to 2 pounds)
Description
This Sun-Dried Tomato & Cheddar Sourdough Bread is a flavorful artisan loaf combining tangy sourdough with rich cheddar cheese and the intense sweetness of rehydrated sun-dried tomatoes. Using a slow fermentation and stretch-and-fold technique, this bread develops a wonderful open crumb and crusty exterior. Baked in a Dutch oven, it achieves a golden, crackly crust, perfect for sandwiches or enjoying plain.
Ingredients
Dough
- 60 grams active sourdough starter
- 310 grams filtered water (a little warmer than room temperature)
- 370 grams organic bread flour
- 30 grams whole wheat flour
- 7 grams fine sea salt
Mix-ins
- 90 grams cheddar or Gruyere cheese, cut into ¼ to ½ inch cubes
- 40 grams plain sun-dried tomatoes (not in oil)
Instructions
- Mix starter and water: In a large bowl, combine the active sourdough starter and filtered water. Use a fork to stir until the starter is fully dispersed in the water, ensuring an even mixture for fermentation.
- Add flours: Add the bread flour and whole wheat flour to the bowl. Mix first with a spatula and then gently knead with your hand until a shaggy dough forms, just enough so no flour remains visible.
- Add salt and rest: Sprinkle the sea salt evenly over the dough. Cover the bowl with a damp cloth and let it rest for 40 minutes to 1 hour. Meanwhile, rehydrate the sun-dried tomatoes by pouring boiling water over them in a separate bowl.
- Incorporate salt and stretch & folds: Work the salt into the dough by squeezing and mixing it for 1 minute. Perform your first set of stretch and folds, then let the dough rest for 30 minutes. Repeat this stretch and fold process two more times at 30-minute intervals, for a total of three sets over 1.5 hours.
- Final rest after stretch & folds: After the third set of stretch and folds, allow the dough to rest for another 30 minutes on the counter.
- Prepare sun-dried tomatoes: Drain and rinse the rehydrated sun-dried tomatoes thoroughly to remove any excess salt. Pat dry lightly and chop into smaller pieces for easier incorporation into the dough.
- Add mix-ins: Use a bench scraper to gently transfer the dough to a lightly floured surface. Stretch the dough into a 12 x 14-inch rectangle. Distribute the cubed cheese and chopped sun-dried tomatoes evenly over the surface, leaving about a 1-inch border. Gently press the mix-ins into the dough so they adhere.
- Fold dough with mix-ins: With lightly floured hands, pull one long side of the dough over half its width, then fold the opposite side over, creating a long cylinder or log shape. Roll the dough into a round shape gently and place it back into the bowl. This is the preliminary shaping step.
- Bulk fermentation: Cover the dough with a damp cloth and let it ferment at room temperature (~70°F) for about 5-6 hours until it grows 40-50%, develops a smoother surface, and shows bubbles on top. Timing may vary depending on ambient temperature.
- Pre-shape and rest: Transfer the dough gently onto a floured surface and let it rest for 10-15 minutes to relax the gluten, making final shaping easier.
- Final shaping: Shape the dough into a round or oval loaf as desired. Place the shaped dough seam-side up into a banneton proofing basket dusted with rice flour for easy release.
- Final proof: Cover the banneton with a damp cloth. Proof at room temperature for around 2 hours at 70°F, or alternatively, proof overnight (8-10 hours) in the refrigerator inside a sealed garbage bag for cold fermentation. If refrigerated, bake directly from cold.
- Check readiness to bake: The dough should have risen 30-40% and have a puffy surface. Gently press a floured thumb into the dough — it should indent and slowly spring back, retaining a slight indentation. If it does not bounce back, proof longer in 30-minute increments.
- Preheat oven and Dutch oven: Preheat your oven to 450°F with a Dutch oven inside to ensure it is scorching hot for baking.
- Score dough: Once preheated, carefully place a sheet of parchment paper over the proofed dough and flip it out of the banneton so that the seam is now on the bottom and it sits on the parchment. Score the top of the dough with a sharp lame or knife, creating deep cuts at least ½ inch to allow gas release during oven spring.
- Bake covered: Transfer the dough on parchment into the preheated Dutch oven and cover with the lid. Bake for 25 minutes covered to trap steam, developing a crispy crust.
- Bake uncovered: Remove the Dutch oven lid, reduce the oven temperature to 435°F, and continue baking uncovered for an additional 15-20 minutes until the bread is deep golden brown and crackly.
- Cool bread: Remove the bread from the oven and place it on a cooling rack. Allow it to cool completely for at least one hour before slicing to avoid gummy texture and achieve optimal crumb structure.
Notes
- Use active and bubbly sourdough starter for best results.
- Rinsing sun-dried tomatoes is important to avoid overly salty bread.
- Final proof can be done overnight in the refrigerator for convenience and improved flavor development.
- Make sure oven and Dutch oven are fully preheated before baking to maximize oven spring.
- Allow bread to cool completely before slicing to ensure the crumb sets properly.
- Rice flour in the banneton prevents sticking and helps with easy dough release.
- Adjust bulk fermentation times depending on ambient temperature; warmer environments speed up fermentation.
- Prep Time: 20 minutes (plus 40 minutes to 1 hour resting and 1.5 hours stretch & fold intervals)
- Cook Time: 40-45 minutes
- Category: Bread
- Method: Baking
- Cuisine: Artisan, European-style
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