Tomatoes and fresh sourdough are a match made in heaven! So it makes sense that this tomato basil flavor also works when baked right into sourdough bread. This tomato basil sourdough recipe came to be when I had leftover tomato sauce sitting in the fridge on the day I normally make my sourdough loaf. I didn’t know how it would turn out, but it did not disappoint! Now every time a make a spaghetti I use half of the can for the sauce and half for the sourdough to enjoy with it.
Ingredients
- 375 g lukewarm water
- 100 g tomato sauce
- 225 g sourdough starter
- 600 g baker’s flour
- 5 g salt
- 2 tbsp fresh basil chopped
How to Make Tomato Basil Sourdough
In a medium bowl combine the warm water, tomato sauce and sourdough starter and mix.
Gradually stir in the flour until no dry flour remains.
Allow the mixture to autolyze for 45 minutes.
Turn the dough out on a well floured surface. Knead in the basil and salt until fully combined, adding flour as necessary to be able to handle the dough without it being too sticky. Return the dough to the bowl. Cover.
Allow the dough to rest for 45-60 minutes in a warm place. Stretch and fold the dough in the bowl. After another 45-60 minutes repeat the stretch and fold process.
Transfer the dough to a proofing basket and cover. Allow it to bulk ferment in a warm spot for 3-6 hours or until the dough has increased in size (not quite double) and passes the “poke” test.
Preheat the oven to 500 degrees F.
Transfer the dough to a dutch oven (lined with parchment paper, flour, or cornmeal) and score. If desired, you can decorate the surface with fresh or sun-dried tomatoes.
Put the lid on the dutch oven and place in the preheated oven. Decrease the temperature to 450 degrees F.
Bake covered for 20 minutes and uncovered for 30 minutes (or until the internal temperature reaches 200 degrees F).
Allow the dough to cool before slicing!
Tomato Basil Sourdough
Fresh basil and tomato sauce blended into a perfectly flavored loaf!
10
servings45
minutes50
minutes300
kcal6
hoursIngredients
375 g 375 lukewarm water
100 g 100 tomato sauce
225 g 225 sourdough starter
600 g 600 baker’s flour
5 g 5 salt
2 tbsp 2 fresh basil chopped
Directions
- In a medium bowl combine the warm water, tomato sauce and sourdough starter. Mix.
- Gradually stir in the flour until no dry flour remains.
- Allow the mixture to autolyze for 45 minutes.
- Turn the dough out on a well floured surface. Knead in the basil and salt until fully combined, adding flour as necessary to be able to handle the dough without it being too sticky. Return the dough to the bowl. Cover.In a medium bowl combine the warm water, tomato sauce and sourdough starter and mix.
- Gradually stir in the flour until no dry flour remains.
- Allow the mixture to autolyze for 45 minutes.
- Turn the dough out on a well floured surface. Knead in the basil and salt until fully combined, adding flour as necessary to be able to handle the dough without it being too sticky. Return the dough to the bowl. Cover.
- Allow the dough to rest for 45-60 minutes in a warm place. Stretch and fold the dough in the bowl. After another 45-60 minutes repeat the stretch and fold process.
- Transfer the dough to a proofing basket and cover. Allow it to bulk ferment in a warm spot for 3-6 hours or until the dough has increased in size (not quite double) and passes the “poke” test.
- Preheat the oven to 500 degrees F.
- Transfer the dough to a dutch oven (lined with parchment paper, flour, or cornmeal) and score. If desired, you can decorate the surface with fresh or sun-dried tomatoes.
- Put the lid on the dutch oven and place in the preheated oven. Decrease the oven temperature to 450 degrees F.
- Bake covered for 20 minutes and uncovered for 30 minutes (or until the internal temperature reaches 200 degrees F).
- Allow the loaf to cool before slicing.