Sun-Dried Tomato Sourdough Bread with Capers

1 Baking Scale
1 Bench scraper
1 Banneton proofing basket
1 Bread Lame
1 Cast Iron Dutch Oven, I use the Challenger Bread Pan linked here with fantastic results, but another cast iron dutch oven works well too
1 Dough Whisk, optional but helpful
1 Brød and Taylor Folding Proofer, optional but helpful

Ingredients

Levain
30 grams Sourdough Starter
30 grams Bread Flour
30 grams Water
Sun-Dried Tomato Sourdough Bread
340 grams Bread Flour
60 grams Whole Wheat Flour
317 grams Water, divided
Levain, see above, or 90 grams of active sourdough starter
8 grams Sea Salt
56 grams Sun-Dried Tomatoes, chopped
70 grams Capers, strained, patted dry, and chopped
1 ½ tsp Dried Oregano, or 1 TBS fresh
1 ts Red Pepper Flakes

Instructions

Make the Levain:

In a clean jar, mix the sourdough starter, bread flour, and water for the levain.

Cover and set in a warm location (between 75-80ºF) for about five hours until doubled and bubbly.

Alternatively, skip making a levain and use 90 grams of active sourdough starter below.

30 grams Sourdough Starter,30 grams Bread Flour,30 grams Water

Autolyse:

When the levain is ready, mix together the bread flour, whole wheat flour, and water in a mixing bowl.

Make a well in the center of the flour and pour in 307 grams of warm water.

Use a dough whisk or your hands to mix together the flour and water just until it comes together.

Cover and rest in a warm location for 30 minutes.

340 grams Bread Flour,60 grams Whole Wheat Flour,317 grams Water

Add Levain, Salt, and Mix:

Add all of the levain into the bowl and dimple it into the dough. Then, stretch and fold the dough for a few minutes to incorporate.

Cover and rest in a warm location for 30 minutes.

Sprinkle the salt on top. Dimple the salt into the dough. Stretch and fold the dough for about 5 minutes until thoroughly mixed and the salt dissolves. While mixing, if the dough seems stiff and you think the dough can handle it, you can add another 10 grams of water.

Cover and rest in a warm location for 30 minutes.

Levain,8 grams Sea Salt

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