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sun-dried-tomato-basil-kefir-sourdough-bread

Sun-Dried Tomato Basil Kefir Sourdough Bread

5 from 1 vote
A naturally fermented sourdough loaf made with real kefir, packed with sweet-tangy sun-dried tomatoes and fresh basil. Tastes like summer in every slice.
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Prep Time 45 minutes
Cook Time 45 minutes
17 hours
Total Time 17 hours
Servings: 12 Serving
Course: Bread, Breakfast, Snack, Sourdough
Cuisine: American, French, Italian, Mediterranean, Spanish
Calories: 172
Ingredients Equipment Method Notes

Ingredients
  

  • 500 grams bread flour
  • 150 grams plain whole milk kefir
  • 180 grams water
  • 100 grams active sourdough starter
  • 9 grams fine sea salt
  • 80 grams sun-dried tomatoes oil-packed, drained and chopped
  • 3 tablespoons tbsp fresh basil chopped
  • 1 tablespoons extra flour for tossing add-ins

Equipment

  • Dutch oven traps steam for a crisp, golden crust
  • Bench scraper helps handle and shape the dough
  • Lame or sharp razor blade for scoring the top of the loaf
  • Parchment paper makes it easy to lower the dough into the hot Dutch oven
  • Wire cooling rack lets air flow under the loaf as it cools

Method
 

  1. Mix the dough: In a large bowl, whisk 150 grams plain whole milk kefir, 180 grams water, and 100 grams active sourdough starter together. Add 500 grams bread flour. Mix until no dry flour remains. Cover and rest 30 minutes (autolyse).
  2. Add salt: Sprinkle 9 grams fine sea salt over the dough. Pinch and fold until fully worked in. Cover and rest 30 minutes.
  3. Stretch and fold: Do 2 sets of stretch and folds, 60 minutes apart.
  4. Add sun-dried tomatoes and basil: Toss 80 grams sun-dried tomatoes (oil-packed), drained and chopped and 3 tablespoons tbsp fresh basil, chopped in 1 tablespoons extra flour for tossing add-ins. Press the dough into a rectangle, scatter on the tomatoes and basil, then fold and do one more stretch and fold to distribute evenly.
  5. Bulk ferment: Cover the dough and let it rise at room temperature until it grows by about 50%. This takes 4 to 270 minutes, depending on how warm your kitchen is.
  6. Shape the loaf: Turn the dough onto a lightly floured surface. Shape into a round or oval loaf. Place seam-side up in a floured banneton or bowl lined with a towel.
  7. Cold retard overnight: Cover the banneton and place it in the fridge for 8 to 480 minutes. This builds flavor and makes the dough easier to score.
  8. Preheat and score: Preheat your oven to 450°F (230°C) with a Dutch oven inside for 30 minutes. Turn the cold dough onto parchment paper. Score the top with a sharp blade.
  9. Bake: Place the dough into the hot Dutch oven with the lid on. Bake 45 minutes covered, then remove the lid and bake 20 to 25 minutes more, until deep golden brown.
  10. Cool completely: Move the loaf to a wire rack. Let it cool for at least 60 minutes before slicing. Cutting too early makes the inside gummy.

Notes

Drain the sun-dried tomatoes well and pat them dry with a paper towel before adding them, since extra oil can make the dough greasy and harder to shape. If your tomatoes are dry-packed instead of oil-packed, soak them in warm water for 10 minutes first, then drain. Store the baked loaf at room temperature for up to 2 days, or freeze sliced for up to 3 months.