Mozzarella & Sun-Dried Tomato Sourdough Bread

Why Make This Recipe

Mozzarella & Sun-Dried Tomato Sourdough Bread is a delightful bread that brings together the rich flavors of mozzarella cheese and sun-dried tomatoes. The result is a tasty, aromatic bread that is perfect for sandwiches, dipping, or simply enjoying with a bit of olive oil. This recipe is not only delicious, but it spreads a wonderful aroma throughout your kitchen while it bakes. Plus, making your own sourdough bread can be a fun and rewarding process!

How to Make Mozzarella & Sun-Dried Tomato Sourdough Bread

Ingredients:

• 50 grams sourdough starter, doubled in size and bubbly
• 500 grams bread flour
• 350 grams water
• 10 grams salt
• 5 grams Italian Seasoning
• 125 grams mozzarella cheese, shredded or cubed
• 90 grams sun-dried julienne-cut tomatoes, chopped

Directions:

1. Mix together the active sourdough starter, water, bread flour, Italian seasoning, and salt until a shaggy dough is formed.

2. After 30 minutes, dampen your hand and perform a set of stretch and folds. Cover the dough and let it rest. You can do one or two more sets of stretch and folds every 30 minutes, or just let the dough sit on the counter.

3. On the second stretch and fold, add the mozzarella cheese and chopped sun-dried tomatoes.

4. Once the dough has risen 75% and has a domed top with bubbles on the sides, dump the dough onto an unfloured surface and shape it like an envelope.

5. Place the shaped dough upside down in a banneton basket or a floured bowl lined with a tea towel, and cover it to keep the moisture in.

6. Refrigerate the dough for about 8+ hours or up to 2 days.

7. Preheat your Dutch oven in the oven at 450℉ (232℃).

8. Flip the dough onto parchment paper and score it with a bread lame or sharp knife.

9. Bake the bread for 30 minutes with the lid on, then remove the lid and bake for another 12-15 minutes until you reach the desired level of crust darkness.

10. Let the bread cool on a cooling rack for at least 2 hours before cutting, or you can slice it while warm to enjoy.

How to Serve Mozzarella & Sun-Dried Tomato Sourdough Bread

This flavorful bread can be served in many ways. It works well as a sandwich base for your favorite meats and veggies. You can also enjoy it on its own with a bit of butter or olive oil for dipping. Pair it with soups or salads to make a complete meal. Enjoying slices of the warm bread with some cheese and a glass of wine is another great option!

How to Store Mozzarella & Sun-Dried Tomato Sourdough Bread

To keep your bread fresh, store it in a paper bag at room temperature for up to three days. If you need to store it longer, wrap it tightly in plastic wrap and place it in the freezer. The bread can be frozen for several months. When you are ready to enjoy it, simply thaw it at room temperature.

Tips to Make Mozzarella & Sun-Dried Tomato Sourdough Bread

• Make sure your sourdough starter is active and bubbly before you begin.
• Don’t skip the stretch and fold process; it helps build the dough structure.
• Be patient with dough rising times; they can vary depending on the temperature and humidity of your kitchen.
• Experiment with the amount of sun-dried tomatoes – more or less can change the flavor and texture!

Variation

You can tweak this recipe by trying different types of cheese, like feta or goat cheese. Adding herbs like fresh basil or parsley can also enhance the flavor. For a sweet twist, consider adding dried fruits or nuts.

FAQs

Q: How can I tell if my dough has risen enough?
A: The dough should look puffy and have bubbles on the sides. It should have risen about 75% compared to its original size.

Q: Can I use a different type of flour?
A: Yes, you can substitute a portion of bread flour with whole wheat flour for added nutrition.

Q: Why is my bread dense?
A: A dense loaf can happen if the dough did not rise sufficiently or if it was under-kneaded. Make sure to allow enough time for fermentation and to develop the dough’s structure.

Mozzarella & Sun-Dried Tomato Sourdough Bread

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A delightful bread combining the rich flavors of mozzarella cheese and sun-dried tomatoes, perfect for sandwiches or dipping.

• Total Time: 105 minutes
• Yield: 1 loaf 1x

Ingredients

Scale 1x2x3x

• 50 grams sourdough starter, doubled in size and bubbly
• 500 grams bread flour
• 350 grams water
• 10 grams salt
• 5 grams Italian Seasoning
• 125 grams mozzarella cheese, shredded or cubed
• 90 grams sun-dried julienne-cut tomatoes, chopped

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Instructions

1. Mix together the sourdough starter, water, bread flour, Italian seasoning, and salt until a shaggy dough forms.
2. After 30 minutes, dampen your hand and perform a set of stretch and folds. Cover the dough and let it rest, repeating stretch and folds every 30 minutes if desired.
3. On the second stretch and fold, add the mozzarella cheese and chopped sun-dried tomatoes.
4. Once the dough has risen 75% and has a domed top, shape it like an envelope and place it in a banneton basket or a floured bowl lined with a tea towel, cover it to keep the moisture in.
5. Refrigerate the dough for about 8+ hours or up to 2 days.
6. Preheat your Dutch oven in the oven at 450℉ (232℃).
7. Flip the dough onto parchment paper and score it with a knife.
8. Bake for 30 minutes with the lid on, then remove the lid and bake for another 12-15 minutes until the desired crust darkness is achieved.
9. Let cool on a cooling rack for at least 2 hours before cutting or enjoy it warm.

Notes

Ensure your sourdough starter is active. Don’t skip the stretch and fold process for better dough structure.

• Author: nevaeh-hall
• Prep Time: 60 minutes
• Cook Time: 45 minutes
• Category: Bread
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Nutrition

• Serving Size: 1 slice
• Calories: 250
• Sugar: 1g
• Sodium: 200mg
• Fat: 6g
• Saturated Fat: 3g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 8g
• Cholesterol: 15mg