Sourdough Bread with Sun-Dried Tomatoes and Herbes de Provence

To make the levain, mix 30 g of starter, 60 g of flour, and 60 g of water. Leave at room temperature for 6–9 hours.

Pat the sun-dried tomatoes dry with a paper towel and chop them into small pieces.

Mix the levain, 210 g of water, and 330 g of flour. Let it rest for 30 minutes for autolyse.

After autolyse, knead the dough for 2–3 minutes, add 8 g of salt, and knead for another 2–3 minutes. Leave the dough to bulk ferment for 3 hours.

After 40 minutes, perform the first stretch and fold, add the sun-dried tomatoes and Herbes de Provence, then knead until evenly distributed. Let ferment for 40 minutes, perform a coil fold, and leave for another 1.5 hours.

At the end of bulk fermentation, shape into a boule and let rest for 20 minutes.

Shape the loaf and place it in the proofing basket seam-side up. Leave at room temperature for 1.5 hours.

Then place the dough in the refrigerator for 8–12 hours.

Score the top just before baking.