Description
This flavorful variation of traditional sourdough is made by incorporating tomato sauce and dried basil into the dough. The result is a fragrant and delicious loaf that is great with soups, dipping in olive oil, or for making sandwiches.
Overview
This recipe is a culmination of a three day process. The dough consists of tomato sauce and is seasoned with dried basil. The result is an aromatic loaf with a reddish brown hue and a subtle tomato flavor.
For this recipe we assume you have a sourdough starter. There are also a few special equipment considerations as well. You will need a Dutch Oven, bread lame or sharp knife, proofing basket, and a digital kitchen scale.
In the baking notes section below we outline the process from a high level but break everything down in the recipe directions. Feel free to tailor the process discussed to fit your needs.
Baking Notes
Prep Work
Begin by weighing the dry ingredients in a small bowl or container. Typically, I will perform this step the day before I make the dough. Since I make the dough early in the morning it simplifies the process but isn’t required. You could just as easily weigh and add the dry ingredients when you are making the dough.
For this recipe we assume that you have a sourdough starter available to use. Feed the starter with flour and water the night before you intend to make the dough. This will give the starter enough time to become active and bubbly.
Making the Dough
Weigh and add the water and tomato sauce to a large bowl or container. Stir to combine the ingredients and then weigh and add the sourdough starter. Then add the dry ingredients and mix until the dough is formed. Let the dough rest for 20 to 30 minutes.
Stretch and Fold
The method used to “knead” the dough is called stretch and fold. To perform a stretch and fold grab a handful of dough and stretch it vertically. Then fold the dough back on itself. Turn the bowl 90º and repeat another stretch and fold. Once you have completed 360º let the dough rest for 20 minutes. Repeat three sets of stretch and folds followed by allowing the dough to rest. Then let the dough bulk rise for four to six hours.
Shaping the Dough
Lightly flour the work surface before adding the dough. Using a pastry scraper fold the dough onto itself using all four sides. Then roll the folded side of the dough so that it is resting on the work surface. Work in small circles to build up the surface tension of the dough.
Let the dough rest for five minutes. In the meantime, flour your bread basket and keep it nearby. Perform the final shape and then flip the dough into the bread basket. Cover the bread basket with a clean dish towel and place in the refrigerator to proof overnight.
Score and Bake
Place the Dutch Oven on the center rack and preheat the oven to 450ºF. While the oven comes up to temperature line a dinner plate with parchment paper. Wait to remove the proofing basket from the refrigerator until the oven comes up to temperature.
Once the oven is preheated remove the proofing basket from the refrigerator and place the parchment paper lined plate on top. Flip both the plate and the proofing basket in unison and remove the basket. Using a bread lame score a pattern onto the top of the dough.
Use pot holders or oven mitts to remove the Dutch Oven. Pick the dough up by holding opposing corners of the parchment paper. Carefully lower the dough, and parchment paper, into the Dutch Oven and use a potholder to put the lid on. Bake in the oven for 22 minutes. Use a potholder to remove the lid and bake for another 22 minutes. When the time elapses remove the Dutch Oven and use a serving spoon to carefully lift the loaf and place it on a wire rack. Allow the loaf to cool completely before cutting into.
Storage
Once the loaf has cooled sufficiently it can be stored in your storage container of choice. If it is too big for you storage container it can be sliced into smaller pieces. The loaf should store nicely in a container at room temperature for several days. If you want to increase the shelf life you can store the loaf in the refrigerator or freeze part of it.
If you like this recipe be sure to check out our other recipes below:
Ingredients
500 g bread flour
9 g sea salt
5 g dried basil
140 g water
220 g tomato sauce
100 g starter
Directions
- Day one – feed 70 g of starter discard with 70 g ( 1/4 cup ) of water and 70 g ( 1/2 cup ) of bread flour later in the day ( around 4-5 p.m. ). Stir to combine. Cover the lid of the mason jar, or bowl, with a dish towel and let the starter rise overnight.
- Day one – Using a baking scale to weigh the dry ingredients and store in a container or bowl.
- Day two – add water and active bubbly starter to a bowl or big container ( I use a 6 qt. container ). Then add the dry ingredients and mix until incorporated. But don’t stress too much if it feels very wet. Next allow the dough to rest for 30 minutes.
- Day two – Stretch and fold the dough, turn the container 90º and repeat three more times to complete a full circle. Then cover the bowl or container and allow the dough to rest for 20 – 30 minutes. Repeat this process three more times.
- Day two – allow the dough to bulk rise for between 4 – 6 hours.
- Day two – On a lightly floured surface, shape the dough by folding it over itself until all four sides have been pulled over and then flip that side to the bottom. Using a pastry scraper work the dough in small circles to make the dough tighter. Allow the dough to bench rest for 5 minutes.
- Day two – Add flour to a towel lined bowl or Sourdough Basket with or without a liner ( I use a basket with a floured liner ). Perform the final shape with the pastry scraper and then flip the dough into the floured basket so that the side that was the bottom of the dough is now facing up in the basket. Cover with a towel. From here you can allow the dough to rise for a few hours and bake the same day, or what I do is put the basket in the fridge and allow the dough to rise over night.
- Day three – if you allowed the dough to rise over night heat the oven to 450ºF with your Dutch Oven inside. When the oven is up to temperature line a plate with parchment paper. Flip the plate and parchment paper upside down so that it is lying on top of the basket. Then carefully flip everything over in unison and remove the basket.
- Day three – Score the dough with a bread lame. Carefully pull the Dutch Oven out of the oven and remove the lid. Using the parchment paper for support, pick up the loaf and drop it in the Dutch Oven slowly. Put the lid back on and put the Dutch Oven in the oven.
- Day three – Bake for 22 minutes. After the time elapses remove the lid from the Dutch Oven and bake for another 22 minutes. Remove the Dutch Oven and then remove the loaf using a wooden spatula or metal serving spoon and let rest on a wire rack. Let the loaf cool completely before cutting into.