Ingredients
Scale
- 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
Instructions
- Mix together the sourdough starter, water, bread flour, Italian seasoning, and salt until a shaggy dough forms.
- 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.
- On the second stretch and fold, add the mozzarella cheese and chopped sun-dried tomatoes.
- 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.
- Refrigerate the dough for about 8+ hours or up to 2 days.
- Preheat your Dutch oven in the oven at 450℉ (232℃).
- Flip the dough onto parchment paper and score it with a knife.
- 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.
- 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.
- 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