Smoked Paprika Feta Sourdough
Smoked Paprika Feta Sourdough

Smoked Paprika Feta Sourdough

A savoury sourdough loaf infused with smoky paprika, salty feta, and bursts of tangy sun-dried tomato. Perfect for sandwiches, soup, or toasted with butter.

Cultural Crusts Round
PREP TIME30 minutes active plus 12 hours+ resting
COOK TIME50 minutes
SERVES
TOTAL TIME18-24 hours

INGREDIENTS:

  • 500 grams high-grade bread flour
  • 325-530 grams water (start with the lowest amount and only add more if needed)
  • 100 grams active sourdough starter
  • 10 grams salt
  • 10 grams smoked paprika
  • 50 grams sun-dried tomatoes, dried well with a paper towel and chopped
  • 60 grams feta cheese, crumbed into small pieces

METHOD:

  1. In a large bowl mix together 300 grams of the water and all the flour allow to autolyse 30-40 minutes. Add remaining 25 grams water, starter, paprika and salt and mix well with a dough whisk or your hands until it comes together in a rough ball. Cover and rest 45 minutes. Image
  2. Perform a set of stretch and folds: pick up one edge of the dough, stretch upward, and fold it over itself. Rotate the bowl and repeat 4 times, then gently tuck the dough into a loose ball. Cover and rest 1 hour.Image
  3. While doing the second set of stretch and folds, add the sundried tomatoes and feta. Make sure you’ve removed as much moisture as possible from the tomatoes. Cover and rest a further 30 minutes then do one further set of stretch and folds. Replace dough in bowl and cover. Image
  4. Leave in a warm place to bulk ferment, until almost doubles in size, bubbly and jiggly to the touch. This can take anywhere from 3-4 hours to overnight depending on your dough and room temperature. Image
  5. When ready to shape:Tip the dough onto a lightly water-misted bench. Using a damp bench scraper, gently pull the dough toward you to form a loose ball with surface tension. Rest 30 minutes. Image
  6. Flip the dough over so the smooth side is down. Gently stretch into a thick rectangle. Fold the top third down and press lightly. Fold the bottom third up to form a log. Starting from the short end, roll into a tight ball. Place seam side up in a banneton, cover, and refrigerate overnight. Image
  7. When ready to bake: Preheat the Krustic dutch oven in the oven at 425F for 30-40 minutes. Tip the dough out onto a baking sling and use a lame or sharp knife to cut an expansion score from top to bottom. Lower carefully into Krustic and place lid on. Image
  8. Bake with the lid on for 30 minutes, them remove lid and bake a further 20 minutes until blistered and golden. Cool completely before slicing.Image
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GALLERY:

NOTES:

  • Notes on hydration: Start with 325 grams water, feta and tomatoes add moisture. Add up to 25 grams more only if the dough feels very stiff.
  • Cheese swaps for parmesan, aged cheddar, or goat cheese. Some cheeses might up the moisture content and make the dough sticky. Keep working it and it should become smoother and more elastic.
  • Serving idea: Excellent dipped in olive oil, and balsamic vinegar as an appetizer
  • Add in olives, fresh or dried herbs etc for a tasty flavor boost.