Description
A delightful sourdough loaf filled with savory mix-ins like mushrooms, cheeses, and herbs, perfect for family meals or sharing with friends.
Ingredients
Scale
- 450g bread flour
- 325–350g water
- 100g active sourdough starter (fed and bubbly)
- 10g salt
- 2 tablespoons olive oil or softened butter
- Fillings and mix-ins (choose 2–4 combinations): sautéed mushrooms, caramelized onions, olives, sun-dried tomatoes, sharp cheddar, gruyère, feta, fresh herbs, nuts, and seeds
Instructions
- Prepare the mix-ins: Sauté one pound of sliced cremini mushrooms in two tablespoons of butter or olive oil until golden-brown, then add two sliced onions and cook slowly until caramelized. Season with salt, pepper, and thyme.
- Mix the dough: In a large bowl, combine flour, water, and starter; stir until no dry flour remains. Rest for 30 minutes. Add salt and olive oil, then fold to incorporate.
- Perform stretch-and-folds every 30 minutes for two hours.
- Integrate the cooled mix-ins gently into the dough.
- Shape the dough into a boule or bâtard and place it seam-side up in a floured banneton. Proof overnight in the refrigerator.
- Preheat your oven to 475°F (245°C) with a Dutch oven inside. Transfer the boule carefully, score the top, and cover.
- Bake for 20 minutes covered, then uncover and bake for another 20-25 minutes until deep mahogany in color.
- Let the loaf cool completely before slicing.
Notes
Cool your sautéed mix-ins thoroughly to maintain dough structure. Adjust salt in fillings according to taste.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 0g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 5mg
Keywords: sourdough bread, fillings, baking, homemade bread
