SOURDOUGH BREAD STEP-BY-STEP RECIPE 🤍 Basil 🌿 Garlic 🧄 Tomato 🍅 Flavor

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200 g bread flour
200 g all purpose flour
280 g water
100 g sourdough starter
8 g salt

Add-ins:
5-10 g mix of dried tomatoes, basil and garlic 🍅🧄🌿

Dough temperature during fermentation: 25°C (77°F)
Warm fermentation: ~5.5 - 6 hours
Cold fermentation: ~14 hours

🤍 Preparation notes:
• Feed your starter and let it reach its peak, it should be strong and bubbly.

🥣1. Mixing the dough:

In a bowl, combine warm water (mine was 40°C / 104°F since it’s quite cold now — if you live in a warmer climate, room temperature water works perfectly), your active starter, flour and salt ( all the ingredients except the add-ins).
Mix until everything comes together, then cover and let it rest in a warm place for 1 hour.

🤲🏻 2. Coil folds and adding 🍅🧄🌿:

Add mix of dried tomatoes, basil and garlic using the first coil fold, lifting and folding the dough under itself to distribute the add-ins evenly.
Let it rest for 40 minutes.

Do two or three more rounds of coil folds, each followed by a 40-minute rest (3-4 rounds total).

After the final fold, let the dough ferment at room temperature for 1.5 - 2.5 hours , it should rise noticeably and small air bubbles will appear on the surface.

✊🏻3. Shaping and overnight cold proof:

Lightly flour your work surface and shape the dough into a boule (round loaf) or a batard (oval loaf).
Create surface tension while shaping - this helps the bread open beautifully in the oven.

Dust your proofing basket with flour, place the shaped dough seam side up, and refrigerate overnight for a slow, cold fermentation.

🔥4. Scoring and baking:

In the morning, take the dough out of the fridge, place it on parchment paper (seam side down), and score it.

🫓If baking on a baking steel or baking stone:

• Preheat your oven with the baking steel or stone inside to 250°C (480°F).
• Place a tray with stones or an empty tray at the bottom of the oven - this will be used to create steam.
• Transfer the bread onto the hot steel or stone, pour a cup of boiling water into the bottom tray, and close the oven door immediately.
• Reduce the temperature to 230°C (445°F) and bake for 20 minutes.
• Carefully open the oven to release steam, remove the tray with water, and continue baking for another 10–15 minutes at 200°C (390°F), until golden brown.

🏺If baking in a Dutch oven:

• Preheat the oven with the Dutch oven inside to 250°C (480°F).
• Place the dough inside, cover with the lid, lower the temperature to 230°C (445°F), and bake for 20 minutes.
• Remove the lid and bake uncovered for another 10–15 minutes at 200°C (390°F) until the crust turns golden.

Let the bread cool completely before slicing — and enjoy its rich aroma and perfect 🍅🧄🌿 flavor 🥰🤍

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