Basil & Sun-Dried Tomato Sourdough (No Cheese Needed)
Fresh. Fragrant. Flavor-packed. Sweet basil and tangy sun-dried tomatoes turn a simple sourdough into an Italian-style showstopper—no cheese required.
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🧾 Ingredients
- 4 cups bread flour
- 1½ cups water (plus up to 1 tbsp if dough feels stiff)
- ½ cup active sourdough starter
- 1½ tsp salt
- ¾ cup julienned sun-dried tomatoes (patted dry)
- 1 cup loosely packed fresh basil leaves (torn or chiffonade)
👩🍳 Instructions
- Autolyse: Stir flour and 1½ cups water until no dry spots. Cover 45 minutes.
- Add starter: Mix in the sourdough starter until combined. Rest 30 minutes.
- Add salt: Dissolve salt in 1 tbsp water and work it into the dough.
- Bulk ferment (4–5 hrs at 75–78°F):
- 30 min: 1st set of stretch & folds.
- 60 min: 2nd set—gently fold in basil and sun-dried tomatoes.
- Every 30 min x2: More folds until dough is airy and slightly domed.
- Pre-shape & rest: Lightly flour surface, pre-shape, rest 20 minutes.
- Shape & cold proof: Place in a floured banneton, cover, and refrigerate 12–16 hours.
- Bake: Preheat oven and Dutch oven to 475°F. Bake 20 minutes covered, then 20–25 minutes uncovered until deep golden. Cool fully before slicing.
💡 Pro Tip
Add-ins stay vivid when folded in on the second set of folds. If the dough tightens from the tomatoes, splash in up to 1 tbsp extra water.
✍️ Journaling Prompt
What simple ingredients (or habits) could you add to your routine this week to make everyday life smell and taste a little better?
🎧 As featured on the podcast
This recipe appears on the Layer By Layer GO! Podcast — where music, food, and life hacks rise together.
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