Sourdough Bread with Dried Vegetables

To make the levain, combine the starter, water, and flour, and leave it at room temperature (23-25°C) for 10-12 hours until fully matured.

In the morning, combine all ingredients except the dried vegetables in the bowl of a stand mixer. Mix until a cohesive dough forms with the gluten network just beginning to develop.

Transfer the dough to a container and cover with a lid. Leave it to ferment at room temperature (23-25°C).

Bulk fermentation takes about 4 hours.

One hour into bulk fermentation, laminate the dough and incorporate the dried vegetables.

Divide the fermented dough into equal portions. Pre-shape into rounds and let rest for 15-20 minutes.

Shape into ovals, place into bannetons or pans, and proof at room temperature (23-25°C).

Proofing takes 1.5-2 hours.

Bake the bread in a preheated oven at 250°C. Bake with steam for the first 15 minutes at 230°C, then lower the temperature and bake for another 20-25 minutes at 180°C.