Tomato Basil Sourdough Bread Made Easy in Your Pressure Cooker
Soft sourdough bread infused with tangy tomato and fresh basil, made quicker and easier using your pressure cooker and Dutch oven technique. Bold flavors meet tender crumb.
Equipment
- 1 Dutch Oven preheated
- 1 Blender or food processor
- 1 Mixing bowl Large
- 1 Kitchen scale
- 1 Banneton or floured bowl
Ingredients
Main ingredients
- 35 g sourdough starter ripe and bubbly
- 35 g flour all-purpose or bread flour
- 35 g water
- 350 g chopped tomatoes roasted
- 1 olive oil drizzle for roasting
- 3 g salt
- 30 g tomato paste
- 50 g sundried tomatoes no oil
- 10 g fresh basil chopped
- 3 g dried oregano
- 1 g garlic powder
- 70 g water
- 100 g levain
- 320 g tomato purée mixture
- 80 g water
- 10 g salt
- 50 g whole wheat flour
- 450 g bread flour
- 5 g fresh oregano chopped, or 2 teaspoon dried
- 5 g fresh basil chopped, or 2 teaspoon dried
Instructions
Instructions
- Mix sourdough starter, flour and water in a bowl. Cover and ferment 4-6 hours until bubbly.
- Roast chopped tomatoes with olive oil at 400°F for 20-25 minutes. Let cool.
- Blend roasted tomatoes, tomato paste, sundried tomatoes, basil, oregano, garlic powder and water to form purée. Set aside.
- Mix levain, purée, salt, oregano, whole wheat flour, and bread flour until soft sticky dough forms. Knead lightly.
- Let rest for 30 min. Perform stretch and folds every 30 minutes for 2 hours.
- Shape dough, place in floured basket, cover and rise 3-4 hours or overnight in fridge.
- Preheat oven with Dutch oven to 450°F. Transfer dough, score top, and bake covered for 20 minutes.
- Remove lid, bake an additional 10-15 minutes until crust is golden and loaf sounds hollow.
- Cool at least 1 hour before slicing.
Notes
Wrap cooled bread in a kitchen towel and keep on counter 2 days. For longer storage, refrigerate slices or freeze with parchment wrap. Reheat in toaster or oven.