Leslie's Kitchen: Sun-dried tomato sourdough bread with Parmesan cheese
Leslie's Kitchen: Sun-dried tomato sourdough bread with Parmesan cheese
Posted on
August 17, 2023
achilleas petris

Dive into the goodness of our sun-dried tomato sourdough! Picture a crispy, golden crust that leads to a chewy, tangy center, with surprises of sun-dried tomatoes. And guess what? We've taken it up a notch with grated Parmesan – a combo that's pure perfection, baked with love and a touch of 'yum' by Leslie Carney

• 125 g sourdough starter
• 340 g water +10 g water when salt is added
• 500 g all-purpose flour
• 10 to 12 g of kosher salt
• 1/2 cup diced sun-dried tomatoes
• 1/3 cup grated Parmesan cheese


  1. In a large bowl, combine 125 g sourdough starter and 340 g water. Stir until milky looking.
  2. Add flour and mix until all ingredients are incorporated. Your day will be sticky.
  3. Cover bowl and allow to sit in a warm place for about 30 minutes.
  4. Sprinkle salt over the dough, add water and knead for a couple of minutes until you no longer feel any salt in the dough.
  5. Add half the Parmesan cheese and sun-dried tomatoes. Knead into the dough.
  6. Cover and allow to rise for about an hour.
  7. Remove cover and do a series of lift and folds, making your way around the dough.
  8. When finished, cover again, and allowed to rise for another hour. Repeat this process two or three more times.
  9. Refrigerate dough for 8 to 12 hours. Cover with saran wrap.
  10. Remove dough from refrigerator. Roll out onto lightly floured surface. Form a rectangle. Add additional sun-dried tomatoes and Parmesan cheese.
  11. Fold the dough in half and then in half again. Roll up the dough and turn - forming the letter C. Roll the dough forward and back to create tension. Invert the dough and place in a Bannaton basket. Add a little rice flour, to keep the door from sticking.
  12. Allow to rise for 2 to 3 hours or until double in size.
    Preheat oven to 450°.
  13. Heat Dutch oven for 30 minutes
    On a piece of parchment paper, invert
    dough and score.
  14. Plaistow into hot Dutch oven and bake at 450°F for 30 minutes. Remove cover and bake another 8 to 10 minutes.
  15. Immediately remove the bread from your oven. Allow to cool on a cooling rack. Wait about 30 minutes until you slice your bread.


PS: While you are here, why not give a try to our delicious vino! Click here to learn more. 


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