Sundried Tomato Sourdough Roll
This sun dried tomato sourdough roll is arguably my husband's favorite bread. The sun dried tomatoes swirled throughout the bread dough make for a beautiful surprise when you cut into it.
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Equipment
- 1 One large mixing bowl, preferably with a lid
- 1 Kitchen scale
- 1 Clean kitchen towel or tea towel
- Optional but helpful: bench scraper, dough whisk, fork, plastic oven bag or plastic wrap if you don't have a lid
Ingredients
- 50 g sourdough starter
- 300-325 g filtered water warmed slightly
- 500 g organic unbleached bread flour
- 10 g sea salt
- 10 g honey optional
- 1/2 jar sun dried tomatoes (about 1/2 cup)
- Optional toppings: cheese, salami, pepperoni, onions, other veggies
Instructions
- Feed your Starter: about 3-4 hours before starting your dough, add equal parts flour and water to your starter with a clean fork. Cover and let rest for a couple of hours until it’s bubbling and doubled in size.
- Make the Dough: Add 50 g (1/2 cup) starter 375 (1 1/2 cups) grams of warm filtered water to a bowl. Mix to combine using a fork or dough whisk. Add 500 g (around 2 cups) organic unbleached bread flour, 10 grams of honey, and then 10 grams (1 ¼ tsp) salt to the same bowl. Combine with a fork, dough whisk or your hands until it resembles a shaggy dough. Cover with a clean towel for 1 hour and let rest.
- Stretch and Fold: Stretch and fold dough every 30 minutes for a total of 4 times over the next 2-2.5 hours (to see how to do this, watch the tutorial). Cover with a clean towel or lid between each stretch and fold. If you dip your hands in a little bit of water before stretching and folding, it keeps the dough moist and from sticking. At this point the dough should firm up a little bit and have a nice gluten structure each time you stretch and fold it.
- Bulk rise: Let your dough rise for 6-10 hours (around 6 in the summer, 10 in the winter). After the bulk rise, you can either place your dough in the fridge for up to 3 days or bake it right away.
- On Bake Day: Preheat your oven to 425 degrees F. Remove your dough from the fridge. Let it come to room temp slightly, then lay out the dough onto a cutting board or parchment paper dusted with flour (to prevent sticking).
- Roll out the dough into a large rectangle. You may have to wait 10-15 minutes in between rolling to allow the gluten to relax. Once it's in a large rectangle, spread sundried tomatos with oil over the entirety of the dough rectangle. Then roll up your dough so that the filling is swirled and enclosed inside the bread loaf. Transfer to parchment paper on a sheet pan.
- Bake your bread loaf for 40-50 minutes, checking that the internal temperature reaches at least 200 degrees F. If the top looks too brown or is starting to burn, cover lightly with foil.
- Once baked, remove from the oven. Let cool for 1 hour and enjoy!
Notes
You can also add cheese, meats, or any other toppings rolled inside your bread. It's the perfect weeknight loaf to enjoy for dinner!