Homemade sourdough bread with sun-dried tomatoes and rosemary

In a large glass or ceramic bowl, place the sifted bread flour and salt. If you are using yeast flakes, add them now. Thoroughly mix the dry ingredients with a whisk or spoon to evenly distribute the salt. Even distribution of salt is important for controlling fermentation.

In a separate bowl, combine room temperature water, active rye sourdough starter, and olive oil. Mix everything with a fork or a small whisk until the sourdough partially dissolves in the water, creating a cloudy, uniform suspension. It doesn't have to be perfectly smooth.

Pour the mixture of wet ingredients into the bowl with the dry ingredients. Using a wooden spoon or silicone spatula, mix everything just until the ingredients are combined and no dry flour is visible. The dough will be very sticky and loose – this is normal for this method. Do not knead it! The goal is a gentle combination.

Meanwhile, prepare the toppings. Remove the sun-dried tomatoes from the marinade and drain them thoroughly on a paper towel. Excess oil will make the dough too heavy. Cut them into smaller pieces (about 1 cm). Strip the needles from the rosemary sprigs and chop them finely. After 30 minutes of autolyse, add the chopped tomatoes and chopped rosemary to the dough. Gently mix by making a few folding motions with a spatula from the edges to the center to evenly distribute the toppings.

Cover the bowl tightly with plastic wrap or a lid and set it in a warm place, away from drafts, for about 8-12 hours (e.g., overnight). The rising time depends on the room temperature. The dough is ready when it has doubled in size, bubbles appear on the surface, and the texture is light and airy.

Prepare a work surface by generously dusting it with flour. Using an oiled spatula or dough scraper, gently transfer the risen dough onto the surface. It will be very loose and sticky. Sprinkle a little flour on top of the dough. Gently stretch the dough into a rectangle, then fold it like a letter: first, fold the right 1/3 into the center, then fold the left 1/3 on top. Next, roll the dough from top to bottom, creating tension on the surface. Finally, shape it into a neat ball by tucking the edges underneath.

Prepare a proofing basket (banneton) or a round bowl (about 20 cm in diameter) lined with a clean kitchen towel. Generously dust both the basket and the towel with flour (preferably rice flour, if you have it, as it prevents sticking). Transfer the shaped loaf to the basket seam side up. Dust the top with flour, cover with a towel or plastic wrap, and set aside for the second rise.

The second rise can take place in two ways: 1) At room temperature for 1-2 hours, until the loaf slightly rises and becomes fluffier. 2) In the fridge for 8-16 hours (the so-called cold fermentation), which will deepen the flavor of the bread. To check if the dough is ready, perform the 'finger test': gently press the surface of the dough. If the indentation slowly springs back, the dough is ready. If it springs back immediately - it needs more time. If it stays - it is overproofed.

About 45-60 minutes before the end of the rising time, place a cast iron pot with a lid (known as a Dutch oven) in the oven and preheat the oven to 230°C (convection). The pot must be very hot – this is key to achieving a crispy crust and a good 'oven spring' of the bread.

Carefully remove the hot pot from the oven. Line it with a piece of parchment paper. Gently turn the basket with the dough upside down and transfer the loaf onto the paper in the pot. With a quick, confident motion, score the top of the bread with a very sharp knife, a razor blade, or a special bread knife. You can make one long cut or a cross. Cover the pot with a lid and place it back in the oven.

Bake the bread covered for 20 minutes. The steam trapped in the pot will keep the crust flexible and allow the bread to rise maximally. After 20 minutes, carefully remove the lid (watch out for the hot steam!) and continue baking for another 20-25 minutes, until the bread has a deep golden-brown color.

Immediately remove the baked bread from the hot pot and transfer it to a metal rack to cool completely. This is an absolutely crucial step! Slicing hot bread will result in a gummy and undercooked crumb. The bread needs to 'rest' for at least 2-3 hours for the structure inside to stabilize.