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Delicious tangy sun dried tomato and parmesan sourdough bread. You can eat this bread as is or you can make it as toast with butter which will enhance the flavor more.
I am coming back with another savory sourdough bread, yes Sun Dried Tomato and Parmesan Sourdough Bread . This time I decided to add tangy sun dried tomato and buttery parmesan.
You can eat this bread as is or you can make it as toast with butter which will enhance the flavor more. I want to try this combo as I have seen sun dried tomato and Parmesan pasta. So, decided to explore that in Sun dried tomato and Parmesan Sourdough bread.
You can’t go wrong with sun dried tomatoes, basil and parmesan combo. I don’t have basil in my hand as during winter my basil plant died. So, I decided to stick with sun dried tomatoes and parmesan.
One thing you need to remember is that you need to use sun dried tomatoes as such with out any addition means in oil. Because too much oil is not good for Sourdough bread.
I made this bread as part of Sourdough bread love challenge with my friend Marisa from Thermofan.
She has already published the post, here is the link . I am little late I didn’t get the write up ready by yesterday. Finally, I found time and was able to complete it.
If you want, you can add rosemary or garlic cloves also. I didn’t grate the parmesan, if you want you can do that. I used slightly cubed parmesan as I am lazy to grate parmesan cheese.
This time I did one change to my sourdough bread method I hydrated the dough 6 hours. Means while I am ready to make fresh starter (yes, my starter is active)
I also hydrated the flour. After 6 hours I then incorporated the starter and then Parmesan cheese and sun dried tomatoes. Because bread becomes heavy with this addition still you will able to get open crumbs.
You can try with dried pepper too, Marisa tried that. If you like sourdough bread give it a try and let me know how it turned out for you.
Print Recipe
4.99 from 212 votes
Sun dried tomato and Parmesan Sourdough bread
Delicious sourdough bread with tangy sun dried tomato and buttery parmesan. You can eat this bread as is or you can make it as toast with butter which will enhance the flavor more.
Prep Time10 minutes mins
Cook Time45 minutes mins
16 hours20 minutes mins
Total Time55 minutes mins
Course: Main Course
Cuisine: American
Keyword: Sundried tomato Parmesan Sourdough bread
Servings: 12 servings
Calories: 2195kcal
Author: Swathi (Ambujom Saraswathy)
Ingredients
- 350 g bread flour
- 50 g sourdough starter
- 150 g whole wheat flour
- 375 g water
- 85 g sun dried tomatoes
- 9 g salt
- 40 g parmesan cubed
Instructions
Mix all the bread flour, whole wheat flour and water and set aside for 6 hours.
While you can feed the starter and set aside for 6 hours (if you need you can increase the time to 8 hours)
After 6 hours mix in the starter into flour mix and set aside for 30 minutes.
Then add salt and fold and set aside for another 30 minutes.
Then after 30 minutes add sun dried tomatoes and parmesan cheese and mix in everything and set aside for 1 hour.
Again, after one-hour fold and turn the dough.
After 2 hours fold and turn the dough once again. Repeat the folding and turning the dough after 2 hours. Total you need to keep the dough for about 5-6 hours.
Then shape the dough and transfer to a banneton and refrigerate overnight.
Next morning pre-heat oven to 450F. Transfer the dough to cold Dutch oven and bake for 10 minutes at 450F and then reduce the temperature to 425 F and bake 25 minutes with lid on. Then remove the lid and bake for another 10 minutes or until loaf develop golden color and when you tap the loaf it makes whole sound or register 210 F internal temperature.
Cool the loaf and cut it into slice and enjoy.
Video
Notes
For making active starter please refer this recipe
Nutrition
Calories: 2195kcal | Carbohydrates: 420g | Protein: 89g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Cholesterol: 27mg | Sodium: 4368mg | Potassium: 3845mg | Fiber: 35g | Sugar: 34g | Vitamin A: 1076IU | Vitamin C: 33mg | Calcium: 684mg | Iron: 17mg
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For more savory sourdough bread check here
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Swathi
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.
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Reader Interactions
Comments
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Mina says
Such a great way to create sourdough bread! I'm sure it's delicious!Reply
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Kim says
Hands down the best sourdough bread I’ve ever tried. We all loved it!Reply
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Mary says
This is very good sourdough bread. The addition of Parmesan cheese makes all the difference. It is perfect for dunking in soup. HUbby and I can't eat a whole loaf before it gets dry so I cube it up and freeze it for croutons later. A quick crisping up in a skillet with butter is all you need!Reply
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Elizabeth says
Incredible recipe and so easy to follow! Thanks for sharing!Reply
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Gloria says
YES to loaves of bread with added flavour. Look at the artwork on that loaf. This is a masterpiece, and I would almost feel guilty cutting into it, but I would devour it for sure.Reply
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Cynde Reese says
Thank you for this delicious recipe! I substituted extra sharp cheddar for the parmesan and it came out beautifully! I will try the parmesan next time. It will definitely become a family favorite. I love your method for cooking the bread by placing it in a cold dutch oven vs a heated one.
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Liane says
So I have to wait the 6 hours in the beginning? That’s so long. And it’s already an all day breadto make. Do u have an alternate
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Swathi says
You can increase the amount of starter to reduce the time, means use 100g and give 4 hours and referigerate and bake next day. if not add some yeast don' wait for sourdough to work you need yeast bread with some sourdough flavor. choose according your wish.
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Daisy says
Looks amazing! I WILL be making this bread.
I just started baking sourdough a few months ago. I’ve wanted to do sourdough rye,(with the caraway seeds) and make rosemary garlic, etc. should I wait until the last step before shaping and fridge before adding anything extra? Is that the rule?
Thank you! Yours is the easiest to follow bread recipe I’ve seen 💫Reply
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Swathi says
No you can extra during lamination or during shape if you are using seeds you can incorporate in the beigning also.
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Roxane says
Can I use Sun Dried Tomatoes in oil?
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Swathi says
yes go ahead.
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Bhavna Radia says
Hi Swathi,
I just started sourdough bread baking in the ladt 18 months.
So far usually they say to warm up Dutch oven then put the dough. But this recipe says to put it in cold Dutch oven. Will it give a hood rise if it’s in cold Dutch oven ??Reply
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Swathi says
yes bread will rise well in cold oven too. don't worry about pre-heating.
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Larry Mageran says
Swathi - This looks like a great recipe, but under point number 9 it says and I quote ''Transfer the dough to cold Dutch oven and bake for minutes at 450F.'' My question is for how many minutes do you bake this bread for at 450 F ???? - Looking forward to hearing from you, Larry
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Swathi says
Larry, I bake 450F for 15 min. then reduced the temp to 425F with lid 15 minutes, then without lid for another 15 minutes.
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Natalie says
I LOVEEEE sourdough bread. It's absolutely delicious plain but THIS recipe just changed my whole perspective. I must make this asap. I bet this bread tastes beyond words delicious. Looks perfect that's for sure!Reply
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Meagen Brosius says
I have been looking for a reason to get into bread making and this recipe did the trick! Such a cool experience and a delicious recipe! Will definitely be making this one again!Reply
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Marysa says
Such a beautiful bread, and it sounds delicious too. I haven't made my own bread, and the flavors look great. I would love to try making this!
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Claudia Krusch says
Your bread looks sooo good! I've never made homemade bread, can't wait to try it!Reply
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Lynndee says
I haven't tried preparing bread because I thought they are so hard to prepare. But I would love to try making this. Looks delish!
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Catalina says
I am drooling over this bread! I can only immagine how good this tastes!Reply
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rika says
The perfect flavor combo! I love tomatoes and parmesan Or any cheese!Reply
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Nichole Arnold says
This look absolutely amazing. I can almost smell it through the screen! I am bookmarking for when I do carb cycling in my diet!!
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Terri Beavers says
I make sourdough bread every week just about. Mixing it up with this recipe next time is going to be a real treat.Reply
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Beth says
This is so lovely! It looks like something you'd see in a bakery.
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cait says
oh my gosh what an amazing combo and i never would have thought to make it into a delicious bread like this- im drooling just thinking about it!
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Mahy Elamin says
This bread sounds SERIOUSLY delicious! Homemade is always amazing! I can’t wait to make it for my family!!Reply
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Lisa Martin says
I love sun dried tomatoes! It's been years since I've made bread. Fresh bread is the best! I'm for sure trying this recipe.
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Terri Steffes says
This would win serious awards at a bread baking contest! It looks amazing! I'm having a regular sourdough tonight, so I am now very hungry for dinner.
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Marisa G says
Dear friend. I already knew that your bread is beautiful and perfectly baked. This recipe is different and works. The addition of dried tomatoes or peppers is fantastic and as you say, it's better to use no oil.
Thanks for sharing with me Sourdough bread recipes.
I'm learning and trying to do my best.
Willing to see next bread.
Have a nice weekend.Reply
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Candy says
I saw a recipe very similar to this and it is good. I make all our own bread
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Amber Myers says
I am drooling. This sounds and looks amazing. Sourdough is one of my favorite breads, so I must try this.Reply
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Sarah Bailey says
OK now this sounds absolutely delicious - it has been ages since I made bread and I would love to tuck into a slice of this warm from the oven.
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Thanks for coming! Let me know what you think:
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