This is the loaf I reach for when I want something that feels a little special without any extra effort. Sun-dried tomatoes are naturally acidic, so they actually complement sourdough tang instead of getting lost in it, and it needs nothing more than good butter or a slice of aged cheese to shine.
A savory sourdough loaf with sun-dried tomato and Italian herbs, under two dollars per loaf.
Ingredients
Method
- Soak sun-dried tomatoes in hot water for 10 minutes, drain, and chop roughly.
- Add tomatoes to a dough made from starter, flour, water, salt, oil, and herbs.
- Complete bulk fermentation, shape, and proof.
- Bake following your standard sourdough loaf time and temperature.
Video
Tips From My Kitchen
Two ingredients most bakers already have on hand turn a basic boule into something that tastes like it came from an Italian bakery. Pro tip: save the oil or soaking water from your sun-dried tomatoes and use it in place of plain water in the dough — nothing goes to waste, and it adds even more flavor. This loaf also freezes well; slice it first so you can grab a couple pieces at a time instead of defrosting the whole thing.