Name: Sun-Dried Tomato Sourdough Bread with Capers
Prep time: 30 min
Cook time: 35 min
Total time: 300 min
Ingredients: 30 grams sourdough starter (Use homemade or store-bought active starter.); 30 grams bread flour (For making the levain.); 30 grams warm water (Water should be warm (approx. 100°F) to activate yeast.); 340 grams bread flour (Higher protein flour preferred to achieve crusty exterior.); 60 grams whole wheat flour (Adds flavor and nuttiness.); 317 grams water, divided (Warm water for dough; save 30 grams for later.); 8 grams sea salt (Enhances flavor and controls yeast.); 56 grams sun-dried tomatoes, chopped (Use sun-dried tomatoes packed in oil.); 70 grams capers, strained and chopped (Can substitute with green olives.); 1.5 teaspoons dried oregano (Alternatively, use 1 tablespoon of fresh oregano.); 1 teaspoon red pepper flakes (Add for a little kick.)

This delightful Sun-Dried Tomato Sourdough Bread with Capers comes together in about 5 hours and involves a bit of hands-on work with actual, real dough (no shortcuts here!) for a easy baking project that your family will love! You can switch up the ingredients to suit your taste, maybe add some olives or switch the sun-dried tomatoes for roasted red peppers, or use it as a ‘clean out the fridge’ recipe to get rid of those odds and ends you’ve got lying around. Trust me, you’re going to want this to become your weekend ritual!

Ingredient Breakdown

Sourdough Starter (30 grams)
Bread Flour (30 grams + 340 grams)
Whole Wheat Flour (60 grams)
Water (317 grams, divided)
Sea Salt (8 grams)
Sun-Dried Tomatoes (56 grams, chopped)
Capers (70 grams, strained, patted dry, and chopped)
Dried Oregano (1 ½ tsp, or 1 TBS fresh)
Red Pepper Flakes (1 tsp)

How to Make Sun-Dried Tomato Sourdough Bread with Capers

1. Make the Levain

In a clean jar, mix the 30 grams of sourdough starter, 30 grams of bread flour, and 30 grams of warm water. Seal up the jar and set it in a warm spot ideally, between 75-80ºF for about five hours, until it’s doubled and bubbly. Alternatively, if you’re in a hurry, you can use 90 grams of active sourdough starter.

2. Autolyse

Once your levain is ready (or if you’re skipping it), in a large mixing bowl, combine the 340 grams of bread flour, 60 grams of whole wheat flour, and 287 grams of warm water (save 30 grams for later). Make a well in the center and pour in the water. Use a dough whisk or your hands to mix until just combined, no need to overindulge here! Cover the bowl and let it rest in a cozy spot for 30 minutes.

3. Add Levain, Salt, and Mix

Now it’s time to get that levain into the mix! Add all of the levain to the bowl and gently dimple it into the dough. Then it’s stretch and fold time, do this for a few minutes to incorporate everything well. Let it rest for another 30 minutes.

Next, sprinkle the salt on top of the dough. Dimple that salt into the dough too, and stretch and fold for about 5 minutes until thoroughly mixed and the salt dissolves. If your dough feels stiff, you can add the remaining 10 grams of water. Cover and rest again for 30 minutes.

4. Bulk Fermentation, Lamination & Folds

At a steady temperature of 78ºF (26ºC), the bulk fermentation typically takes around 5 hours. After the first 30 minutes, perform a set of stretch and folds, then rest for another 30 minutes.

Now comes the fun part: lamination! Dampen the work surface and your hands, then stretch the dough out like a large sheet. Sprinkle the chopped sun-dried tomatoes, capers, oregano, and red pepper flakes all over. Fold the dough over itself a few times to mix those glorious ingredients in. Let it rest for about 45 minutes.

After that, perform 2-3 more sets of stretch and folds every 45 minutes. By the end of bulk fermentation, your dough should be smooth, full of air, have visible bubbles, and jiggle when shaken. It might not look much different, but believe me, it’s working its magic!

5. Shape

Lightly flour the top of the dough and your counter. Give the dough a gentle nudge out of the mixing bowl and onto your work surface. Shape it into whatever you like, either a batard (oval) or a boule (round) and get it into a floured banneton.

If it’s still a little slack, you can stitch it tightly so it holds its shape. Cover with a cloth and let it rest for about 15-30 minutes.

6. Cold Overnight Proof

Pop your covered banneton into the refrigerator to proof overnight (or for up to two days!). This step is key for developing the most amazing flavors.

7. Bake

An hour before you’re ready to bake, place your Dutch oven (empty) with its lid in the oven and preheat to a sizzling 500°F (260ºC). Once preheated, carefully remove the banneton from the refrigerator and turn the dough out onto a piece of parchment paper. Get artsy: score the dough with a sharp bread lame about ¼-½” deep (this helps with expansion).

Transfer the scored dough into the hot Dutch oven and cover it with the lid. Bake at 500°F for 20 minutes. After that, remove the lid, lower the temperature to 450°F (232ºC), and bake uncovered for about 15 more minutes until gloriously golden.

Let it cool, if you can on a wire rack for at least an hour before slicing. You want that crust to set perfectly!

Why I Love This Recipe

This Sun-Dried Tomato Sourdough Bread with Capers is my go-to recipe when I want something delicious and impressive without turning my kitchen upside down. Seriously, it’s comfort food at its finest! My family goes absolutely nuts for this bread; it’s incredible how just a few ingredients can explode into something so flavorful. And the best part? You can use whatever you’ve got on hand, making it a great option for cleaning out the fridge too!

If you loved this bread, be sure to check out my Pickle Sourdough Bread, my Homemade Sourdough Crackers, or my Sourdough Discard Cinnamon Bread!

Why This Recipe Works

Customizable

You can really make this your own! Swap in your favorite flavors or whatever you have lying around. Olive lovers can certainly swap out capers, or throw in some roasty garlic, y’all know I just love garlic.

Deliciously Flavorful

The combination of sun-dried tomatoes and capers brings tons of flavor while still being a simple bread recipe. I mean, who doesn’t love that?

Make-Ahead Friendly

Thanks to that overnight cold proof, you can prep ahead and rest easy, knowing your bread will come out wonderfully the next day. Perfect for a weekend brunch or whenever the bread mood strikes!

Minimal Cleanup Required

Seriously, this comes together all in one bowl! Less mess means more time for you to kick back with your favorite podcast and a nice cup of hot tea. And cleaning up is a breeze too, just a bowl and a spatula!

Serving and Storage Tips

Once your incredible Sun-Dried Tomato Sourdough Bread with Capers is done and cooled, it pairs beautifully with cheese, a drizzle of good olive oil, or even a hearty soup! And guess what? It’s a delicious addition to sandwiches too.

Storage: Keep any leftovers wrapped in a clean kitchen towel at room temperature for up to 4-5 days. If you want to keep it longer, slice and freeze it in a zip-top bag for up to a month, just pop it in the toaster when you’re ready!

Reheating: The best method to refresh your bread is by toasting slices or wrapping it in foil and warming it in a 350°F (177°C) oven for 10-15 minutes.

Now gather your ingredients, and let’s get baking! You won’t regret it. And remember, even if you’re a baking newbie, this recipe is meant to celebrate the joy of baking bread at home. Let me know how it turns out! Follow us on Pinterest for daily baking inspiration that brings warmth to your table!