Sun dried tomato, basil and mozzarella Sourdough

Ingredients

Ingredients

• 500 g bread flour
• 340 g water
• 170 g active sourdough starter (100% hydration)
• 10 g salt
• 35 g sun-dried tomatoes, well drained and pressed
• 35 g low-moisture mozzarella, cubed
• 1-2 tbsp chopped basil
• 1 tsp bread flour (for tossing tomatoes)

Instructions

1. Mix 170 g active sourdough starter with 310 g water, 10 g salt and 500 g bread flour until no dry flour remains, cover, and rest for 45 minutes.
2. After initial rest, perform 4 stretch and folds, 20-30 min apart. continue resting at room temperature (around 70°F) until the dough reaches 30-35% rise, about 3 to 3.5 hours total bulk fermentation
3. Lightly pre-shape the dough into a round, cover, and bench rest for 20 minutes.
4. Toss 35 g well-drained and pressed sun-dried tomatoes with bread flour; stretch the dough into a rectangle on a lightly floured surface, scatter the tomatoes, 35 g low-moisture mozz, and 1-2 tbsp chopped basil evenly over it, then tightly roll or fold the dough into a loaf
5. Place the shaped loaf seam-side up in a floured banneton, cover, and cold proof in the refrigerator for 8-12 hours.
6. Preheat a Dutch oven in the oven at 475°F for 45 minutes. Depending on how long you bulk fermented, take the dough out 30 min before baking.
7. Carefully transfer the loaf to the hot Dutch oven, cover, and bake at 475°F for 20 minutes; uncover and bake for an additional 20-25 minutes until the internal temperature reaches 205-208°F and the crust is deeply golden.