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Sun-Dried Tomato & Cheddar Sourdough Bread Recipe

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3.8 from 5 reviews

  • Author: Lea
  • 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 1/4 to 1/2 inch cubes
  • 40 grams plain sun-dried tomatoes (not in oil)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. Preheat oven and Dutch oven: Preheat your oven to 450°F with a Dutch oven inside to ensure it is scorching hot for baking.
  15. 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 1/2 inch to allow gas release during oven spring.
  16. 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.
  17. 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.
  18. 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

Find it online: https://recipesbylea.com/sun-dried-tomato-and-cheddar-sourdough-bread-recipe/