Sun-Dried Tomato and Smoked Provolone Loaf
Bake a delicious homemade sourdough loaf packed with flavour, combining tangy sun-dried tomatoes with creamy, smoky provolone cheese. Made with Country Range Wholemeal Flour, fresh rosemary and cracked black pepper, this rustic loaf boasts a crisp crust and a soft, flavourful centre. Perfect for sharing, serving alongside soups or adding a gourmet touch to any bread basket.
Cooking Time 45
Portions
4
Ingredients
Increase Portion Size
- g Country Range Wholemeal Flour
- g Country Range Sun-dried Tomatoes, well drained & finely chopped
- g strong white bread flour
- g water
- g mature 100% hydration sourdough starter
- g fine sea salt
- g smoked provolone, diced
- g olive oil
- g cracked black pepper
- g fresh rosemary, finely chopped
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1
Step 1
Drain and chop the sun-dried tomatoes. Dice the smoked provolone. -
2
Step 2
Mix the flours and 325g of the water. Rest for 30–60 minutes. -
3
Step 3
Mix in the sourdough starter, dissolve the salt in the remaining water with the olive oil until well combined. -
4
Step 4
Cover and ferment at 24–26°C for 3–5 hours. Stretch and fold 3–4 times during the first 2 hours. -
5
Step 5
Gently fold in the sun-dried tomatoes, smoked provolone, black pepper and rosemary. -
6
Step 6
Leave to ferment until the dough has risen 50–70% and feels airy. -
7
Step 7
Pre-shape into a round and rest for 20 minutes. -
8
Step 8
Shape into a boule or bâtard and place in a floured banneton. -
9
Step 9
Cold proof: Cover and refrigerate for 10–16 hours. -
10
Step 10
Preheat oven to 250°C. Score and bake 20 minutes covered, then 20–25 minutes uncovered at 220°C. -
11
Step 11
Cool for at least 2 hours before slicing.
Ingredients
- 100 g Country Range Wholemeal Flour
- 100 g Country Range Sun-dried Tomatoes, well drained & finely chopped
- 400 g strong white bread flour
- 350 g water
- 100 g mature 100% hydration sourdough starter
- 10 g fine sea salt
- 120 g smoked provolone, diced
- 10 g olive oil
- 2 g cracked black pepper
- 2 g fresh rosemary, finely chopped
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