Sun-Dried Tomato And Fontina Sourdough Bread
I served this delicious bread with a Thyme Mascarpone Cheese Spread that was to die for.
If you follow my blog, you know I have a starter named Phoebe, and if you don’t you can swipe up to read all about her.
Make sure your starter is active before you make this bread. I keep my Phoebe on top of my fridge, so I feed her constantly. I simply feed her a few hours before I desire to make bread, and she is good to go.
However, if you keep your starter in the fridge, you might want to take it out of the fridge and start feeding it until it gets active, maybe 1 or 2 days.
– 113 grams active sourdough starter – 127 grams bread flour or high-gluten (1 cup, 4.5 oz) – 56 grams water
– 637 grams bread flour or high-gluten – 2 teaspoons fine sea salt – 340 grams water lukewarm – 95 grams sun-dried tomatoes chopped – 110 grams shredded fontina cheese
Thyme Mascarpone Cheese Spread Ingredients
– 226 grams mascarpone cheese – 2 teaspoons lemon juice – 2 teaspoons thyme leaves – 1/2 teaspoons garlic powder – 1/2 teaspoon kosher salt
SWIPE UP FOR BAKING INSTRUCTIONS SO YOU CAN TRY THIS SCRUMPTIOUS BREAD YOURSELF
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