Tomato Basil Sourdough Bread
By From Luxembourg With Loaf · Last edited May 2, 2026
Tomato Basil Sourdough Bread
By From Luxembourg With Loaf · Last edited May 2, 2026
Tomato mozzarella is a summer classic, especially when tomatoes are at their peak! There's nothing better than pairing it with fresh basil, olive oil, and a splash of balsamic vinegar. But what's the best bread to serve with it? If you can't always find ciabatta or baguette, don't worry! I've created a homemade bread recipe that pairs perfectly – made with sun-dried tomatoes and fresh basil. This bread is bursting with flavor, with a subtle sweetness and acidity that takes any summer meal to the next level. And it's not just perfect for tomato mozzarella; it's also an amazing choice for BBQs! Try this delicious summer bread and make it your new go-to for the season! 🌞🍅🍞
- Total weight
- 1,779g
- Yield
- 2units
- Unit weight
- 890g
- Hydration
- 77%
Ingredients
Process
Levain
5minCombine the flour, water, and sourdough starter. Mix well and let it ferment overnight on the countertop.
Main Dough
10minIn a mixer, combine the flour, levain, tomato paste and water. Mix for about 10 minutes at low speed. Chop the sund dried tomtatoes and remove the stemps from the basil.
Add Salt and Remaining Water
5minAdd the salt and the remaining water little by little. Increase the speed to maximum and mix for 5 more minutes. Ad the sun dried tomatoes basil leaves and mix for another minute or two.
Bulk Fermentation
4-6hTransfer the dough to a greased container and perform a set of coil folds every 30 minutes for the first two hours. Bulk ferment for about 4-6 hours afterwards until the dough nearly doubled.
Shaping
20minDivide the dough into two balls and shape them with tension using a dough scraper. Let the dough rest for 20 minutes before placing them into proofing baskets.
Cold Proof
12hPlace the shaped dough into proofing baskets and let them cold proof in the fridge overnight.
Baking
Preheat the oven. As you see in my video I'm using 2 pizza steels. There is one where the bread goes on and another one that will help to trap some steam. You can also use an upside down baking tray. I've placed another baking tray on the bottom of the oven. To create steam, put boiling water on top. Score the loaves and place them onto a pizza steel. Add steam and bake for 15 minutes at 250°C/482°F. Then remove the second pizza steel trapping the steam and bake for another 30 minutes at 230°C/446°F.
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