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Mediterranean Sourdough

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Mediterranean Sourdough

THIS RECIPE MAKES 1 LOAf OF Mediterranean Sourdough.
Mediterranean Sourdough

Mediterranean Sourdough

Course: BlogDifficulty: Easy

What you will need:

Large mixing bowl
Dough scraper
Proofing basket
Dutch oven
Bread lame or razor blade


  • 100 grams of whole wheat flour

  • 400 grams of white flour

  • 100 grams of ripe sourdough starter

  • 400 grams of water that is between 80° and 85°F (27° and 29°C)

  • 10 grams of sea salt

  • 1 tsp of smoked paprika

  • 2 Roma tomatoes

  • 1 head of garlic

  • 3 tsp of dried oregano

  • 2 TBS of olive oil


  • Mixed quartered Roma tomatoes and the cloves of 1 head of garlic with 1 tsp of dried oregano and 1 TBS of olive oil, roast in oven at 350 for 20 minutes, set aside and let cool. When completely cool rough chop tomatoes and garlic together and mix in the other 2 tsps. of dried oregano and 1 TBS of olive oil.
  • Make sure that your starter is ripe and ready to bake with. Refer to What should I do with my Starter when I am ready to bake with it?
  • Perform the Float Test: If you are still unsure whether it is ready to use drop a small amount, about 1 tsp, into a glass of water. Do this when the starter is at a peak height before it collapses. If it floats to the top it’s ready to use. If it sinks, your starter should be fed again
  • To the large mixing bowl add 400 grams of water that is between 80° and 85°F (27° and 29°C). That temperature range is ideal for the enzymes in the flour to be active. Scalding water would destroy the enzymes, while cold water would slow them down. Then add 100 grams of sourdough starter to the water.
  • To the water, sourdough mix add 1 tsp of smoked paprika , 100 grams of whole wheat flour and 400 grams of white flour. Mix with a spatula until it forms a rough shaggy dough. Cover the bowl and let the dough rest in a warm place for ½ an hour.
  • Add 10 grams of sea salt. Get your hands and dough scraper wet under cold water and gently mix the sea salt into the dough. Use your fingers to poke the sea salt into the dough at first while scraping down the side of the bowl. Then fold and tuck the dough into itself. Lastly, turn the dough completely in the bowl, cover, and let rest for ½ an hour.
  • Gently fold tomato garlic mixture into the dough and turn it completely over in the bowl. Cover and let rest for ½ an hour and repeat folding and turning every ½ for 3 more hours.
  • Forming the dough:

    After the complete 4-hour process, the dough should feel light and airy and have a shiny stretchy surface. At this point, you can form the dough.

    Generously flour your work surface and gently roll your dough into a ball, squeezing very slightly as you roll to prevent huge air pockets.

    Place your dough ball in a proofing basket, cover, and place in the refrigerator for 18-24 hours to continue slow fermenting.
  • Baking your sourdough:

    Preheat your oven to 450 Fahrenheit / 233 Celsius. Place empty Dutch oven inside oven.

    When Dutch oven and oven are heated to temp, take your dough ball in the proofing basket out of the fridge and lightly dust the top of your dough ball (the top will become the surface that rests on the bottom of your Dutch oven when you flip the dough into it).

    Take your Dutch oven out of the oven and very gently place your dough ball, floured surface down, into the Dutch oven and score your sourdough, cover Dutch oven with lid and place it back in the oven.

    Bake for 28 minutes covered then remove lid and bake for another 8 minutes uncovered (time will vary by a few minutes, either way, depending on your oven).
  • Remove Sourdough from the oven and Dutch ovens and let cool on a cooling rack for a few hours.

    After letting your fresh-baked sourdough cool, cut it into slices using a very sharp bread knife.

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