A delicious pizza flavored sourdough loaf with tomato sauce and parmesan. This recipe makes two loaves.
Prep Time 3 daysdays
Cook Time 1 hourhour
Servings 16people
Author siamesesourdough
Equipment
Dutch oven
dough scraper
Large mixing bowl or container
kitchen scale
banneton (optional)
rice flour (optional)
food processor
Ingredients
Leaven (Levain) Ingredients
170gsourdough starter (active)Feed it and let it double or triple in volume before using it
515gwater
145gwhole wheat flour
345gbread flourI used Central Milling's Artisan Baker's Craft Plus
Dough Ingredients
leaven (from above)
600gbread flour
400-550 gpizza sauce (see recipe below)
10gsalt
50-60gparmesan cheese (shaved or grated)
Pizza Sauce Ingredients
28 ozcan of tomatoes (whole peeled or crushed), including the juices
13golive oil
7 gsalt
1handfulfresh basil (optional)
1-3clovesgarlic, peeled
red pepper flakes (added to taste, optional)
oregano (added to taste, optional)
black pepper (added to taste, optional)
Instructions
Mix the leaven (levain)
In a large mixing bowl or container, mix all of the ingredients for the leaven (starter, water, whole wheat flour, bread flour). Mix gently until thoroughly combined and cover.
Rest the leaven at room temperature for about 6-12 hours until doubled in volume and bubbly. My leaven took about 5 hours to become very bubbly at 72 °F, but yours might be different.
Make the sauce
In a food processor, pulse together all of the ingredients for the sauce (tomatoes, olive oil, salt, garlic, basil, pepper, oregano and red pepper flakes).
Adjust seasonings to taste and refrigerate the sauce until it is time to make the dough. Note: if you add more salt to the sauce, decrease the amount of salt added to the dough. (Note: you will not need all of the sauce for the dough so you can use some for pizza or pasta)
Mix the dough
After the leaven is very bubbly, add the rest of the bread flour (600 g). Then, add the tomato sauce incrementally. All sauces will likely vary a bit, so I recommend adding it in small portions, mixing and then adding more if your dough feels dry. I added 400 g of sauce, mixed, then added 25 g more incrementally up to 525 g total. My dough was very wet, so if you aren't accustomed to handling wet doughs, I would add less sauce. Mix by hand until combined (about 5-10 min of hand mixing to incorporate the sauce). Cover and let the dough rest for 45 minutes.
After 45 minutes, add the 10 g salt to the dough. Mix gently until combined. Cover and let rest for 45 minutes.
Then, stretch and fold the dough by gently lifting up the dough from the sides of the container and folding it inward toward the middle. I usually lift up one side of the dough, fold it inward and then rotate the container, repeating the folding until all of the edges of the dough have been folded toward the middle. The dough will look like a loose ball after this stretching and folding. Cover, and let the dough rest for another 45 minutes.
Then, repeat the stretching and folding one more time. Cover and put the dough in the refrigerator for about 12-48 hours. My dough was in the refrigerator for about 34 hours. My refrigerator temperature is 36-40 °F depending on the location inside the refrigerator. For this dough, the temperature was 36 °F for 34 hours. If your refrigerator is warmer, it will proof faster so I recommend checking it occasionally. If you remember, take the dough out and stretch and fold it 1-2 times, then put it back into the refrigerator. (Alternatively, you can proof the dough at room temperature for a few hours. If you do this, I recommend stretching and folding the dough every 30- 45 mins. )
After refrigerating the dough, take it out of the refrigerator. The dough should have risen (probably not quite doubled though), and some small bubbles should be visible. Stretch and fold the dough, cover, then let it rest for about 45 min to 1 hour.
Shape the dough and add the parmesan
Remove the dough from the container or bowl onto a clean counter (the dough will still be a little cold at the this point). Divide the dough in two pieces. With damp hands and a dough scraper, stretch the dough out to a rectangular shape (it doesn't need to be perfect). I have a demonstration on Instagram if you need guidance. Then, spread out the parmesan over the top of the dough rectangle. Repeat for the other loaf.
Then, fold over the edges of the dough rectangle toward the middle, to capture the parmesan inside the dough. Gently flip over this dough packet, and shape carefully into a ball. It is okay if the shape is not perfect. Repeat for the other loaf. Let the shaped loaves rest on the counter for 30 minutes.
After 30 minutes, transfer the shaped loaves to a floured bannetons or mixing bowls.I usually line the banneton or bowl with a kitchen towel, dust the towel with rice flour to prevent sticking, then place the dough into the banneton with the dough seam up. The "seam" of your loaves will be facing up (so the loaf will be upside down) Then, dust with more rice flour and cover with the kitchen towel.
Then, transfer the shaped loaf to the refrigerator in the banneton or bowl and refrigerate for about 18-24 hours. (Alternatively, you can proof the dough at room temperature for a few hours after shaping. The dough is ready to bake if you poke it with your finger and it doesn't spring back immediately. )
Bake the loaves
Preheat your oven and Dutch oven to 500 °F for at least 20 - 30 minutes.
Once the oven is preheated, remove the first loaf from the banneton or bowl and score the top with a slash using either a sharp knife or lame.
Then, cover the bottom of the Dutch oven with parchment paper, transfer the loaf gently to the Dutch oven and cover. Bake for 25 minutes at 500 °F.
After 25 minutes, remove the cover from the Dutch oven and decrease the oven temperature to 425 °F. Bake the loaf for 20-45 more minutes until golden brown (check on it every 10-15 minutes).
Repeat for the other loaf.
Alow the loaves to cool on a wire rack for several hours before slicing.
Calories per serving 270kcal
Notes
Calories are approximate and may not be accurate. The cheese can be omitted for a vegan version or substituted for another type of cheese. I highly recommend adding the sauce in increments because the water content of different brands of canned tomatoes likely varies. The sauce recipe will make extra sauce.