Dried Tomato & Basil 🌿 Perfect Sourdough Bread Recipe 🍅 OPEN BAKING #artisanbread #sourdoughbread

280 g bread flour (or all purpose flour)
70 g whole wheat flour
270 g water
70 g sourdough starter
7 g salt
8 g fresh basil 🌿
40 g dried tomatoes 🍅

Temperature 23-24°C (73–77.0°F)

1. Water + sourdough starter + flour. Mix. 1 hour rest.

2. Add Salt. 40 minute rest.

3. Perform 3 sets of coil folds with 40-minute intervals. During the first coil fold, add inclusions (basil and tomato).

4. After the last fold, allow the dough to ferment for 2.5 hours.

5. Pre-shape the dough and let it rest for 20 minutes.

6. Shape the dough and place it in the fridge for an overnight cold retard.

7. The next day, score the bread.

8. Bake in a preheated oven at 250°C (482°F) about 20 minutes with steam (if using open baking) or with the lid on (if using a Dutch oven).

9. Remove the steam or take off the lid, then bake for another 15–20 minutes at 200°C (392°F) until golden brown.

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💡My bread fermented for 7 hours at a temperature of 23-24°C (73-77°F)
Cold fermentation in the fridge for 14 hours at 4°C (39°F)
• Remember, if it’s warmer, fermentation will happen faster, if it’s cooler, it will happen slower.
• Different flours absorb water differently, so try starting with 15-20 grams less water and gradually add more if necessary.

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