Sourdough Bread with Sun-Dried Tomatoes and Cheese

Mix 30g of starter, 60g of water, and 60g of flour for your levain. Leave at room temperature for 6–9 hours.

Add 215g of water and 330g of flour to your ready levain. Mix well and let rest for 30 minutes to autolyse.

After the autolyse, knead the dough for 2–3 minutes. Then add 8g of salt, sun-dried tomatoes, and cheese, and continue kneading another 2–3 minutes until everything is evenly distributed. Let the dough bulk ferment at room temperature for 3 hours.

40 minutes into fermentation, perform a stretch and fold. Do another one 40 minutes later. Leave the dough alone for the remaining time.

Once bulk fermentation is complete, shape into a round boule and let it rest for 30 minutes covered with a towel.

Then shape your loaf.

Transfer the shaped dough into a banneton seam-side up, cover with a towel or shower cap, and leave at room temperature for 1.5 hours.

After proofing, place the dough in the fridge for 8–11 hours.

Before baking, score a single long slash down the center.