Sun-dried Tomato and Cheddar Sourdough Bread

Daisy and I have been pretty faithful to our (Overnight) Sourdough bread. We (or I should say I) finally decided to try our hand at adding extra ingredients to spruce up this bread. I was limited by the ingredients that I had at my disposal and ended up using sun-dried tomatoes and cheddar cheese. Daisy thought the idea was terrible and she thought that it did not sound good. I figured if it came out horrible we at least had the loaf of bread that Daisy was working on.

I wasn’t sure when I should add the extra ingredients and decided that I would add them after the first resting period. I think that this was the right idea. I added 1/4 cup of sun-dried tomatoes (I used sun-dried tomatoes in olive oil and made sure to get them as dry as possible with a paper towel) and 1/2 cup of cheddar cheese, mixed them in briefly by squishing the dough between my thumb and fingers and then folded the dough as I normally would after the initial rest period.

The dough in the morning was a little greasier and didn’t seem to have as many air pockets. This concerned me as I thought the crumb may be a little more closed when baked. After the final shape and proof I wasn’t happy with the way the seam had closed (the side that was down in the proofing basket). I think in the future I will drag the dough on the surface a little bit longer to close up the seam better.

The Result

sundried-tomatoes-cheddar.jpeg

Notes and Ideas

  • Try a less greasy sun-dried tomato

  • Possibly add 15 grams more of water to the initial mix (the dough seemed a little tighter after adding the extra ingredients

  • Drag on surface longer during the shaping process.