Capers and Sun-Dried Tomato Sourdough Bread Recipe

Method

In a spiral mixer, combine durum wheat sourdough powder, flour, salt, yeast and add cold water. Mix at slow speed for 4–5 minutes until cohesive. Then mix at medium speed for 5–7 minutes until dough pulls away from bowl. Add sun dried tomatoes and capers. Mix 1–2 minutes on slow speed to incorporate further. Place dough in oiled container. Cover and bulk ferment for 1.5–2 hours (increase volume by ~75%). Divide into 2 pieces. Pre-shape into boules or bâtards. Rest covered 15–20 minutes. Final shape and place in floured bannetons. Final proof for 1 hour at room temperature or cold-proof overnight (8–12 hours) for flavour development. Pre-heat oven to 230°C. Bake with steam for 20 minutes. Reduce to 210°C and bake an additional 20–25 minutes until crust is deep golden and interior reaches 96°C.