Sun-Dried Tomato & Goat Cheese Sourdough
- dawnmarentay
- Sep 19
- 0 min read
1
Tip for Best Results
Ensure your sourdough starter is bubbly and active before use. A dormant starter won't give the desired rise.
2
Flavor Variations
Try using different varieties of sun-dried tomatoes for unique flavor profiles or add a sprinkling of pine nuts for extra crunch.
3
Storage
Store any leftover sourdough in a bread bag or airtight container to keep it fresh. It can also be frozen for up to 3 months.
Notes
1
In a large mixing bowl, combine the sourdough starter and water. Stir until fully mixed.
2
Add the flour and salt to the bowl. Mix until a sticky dough forms.
3
Cover the bowl with a damp cloth and let it rest for 1 hour at room temperature to allow for autolysis.
4
After resting, add the sun-dried tomatoes, goat cheese, and any gourmet extras like basil or garlic powder. Incorporate them gently into the dough.
5
Kneed dough every 30 minutes for 2 hours. This means pulling one side of the dough up and folding it over the rest. Rotate the bowl 90 degrees and repeat until all sides are done.
6
Cover and let the dough rise at room temperature for about 4-6 hours, or until it has doubled in size.
7
Shape the dough into a round loaf and place it in a lightly floured banneton or bowl. Cover and refrigerate overnight for 12-18 hours for a cold-proofing process.
8
Preheat your oven to 450°F (230°C) with a Dutch oven inside for at least 30 minutes.
9
Carefully transfer the dough onto parchment paper, score the top with a sharp blade or knife, and lift it into the preheated Dutch oven.
10
Cover the Dutch oven and bake for 20 minutes. Then remove the lid and bake for an additional 20-25 minutes until the crust is golden and crunchy.
11
Remove from oven and cool on a wire rack for at least 1 hour before slicing.
Instructions
1 cup sourdough starter (fed and active)
Sourdough Starter
3 1/2 cups all-purpose flour
1 teaspoon sea salt
Dry Ingredients
1 1/2 cups water (room temperature)
Wet Ingredients
1 cup sun-dried tomatoes (chopped)
3/4 cup crumbled goat cheese
1 tablespoon olive oil (for drizzling)
Additional Ingredients
2 teaspoons fresh basil (chopped)
1 teaspoon garlic powder
Optional Gournet Extras
Sun-Dried Tomato & Goat Cheese Sourdough
Sourdough Rookie
Dawn Valentine
A tangy and savory sourdough loaf enriched with sun-dried tomatoes and creamy goat cheese, perfect for any meal or as a flavorful snack on its own.
Servings :
8
Calories:
250
Prep Time
20 mins
Cook Time
1 hour
Ferment Time
24 hours
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