Za'atar Swirl Bread Recipe With Sourdough

• Bread Flour – 900 g 
• le’sourdo® Durum Native | Durum Wheat Sourdough Powder – 100 g 
• Salt – 20 g 
• Instant Dry Yeast – 10 g (or 30 g fresh yeast) 
• Cold Water – 750ml to 800ml 
• Olive Oil – for greasing 
• Za’atar Spice – 50 g 
• Extra Virgin Olive Oil – 40ml to 50ml 

In a spiral mixer, combine the flours, salt, yeast, and 750 ml cold water. Mix on low speed for 3–4 minutes until cohesive. Adjust hydration if needed, then knead on medium speed for 5–7 minutes until smooth and extensible. Transfer to a lightly oiled container and bulk ferment for 45 minutes to 1.5 hours, folding once halfway. 

Turn dough onto a floured surface and divide into 4 equal pieces. Pre-shape into rounds and rest for 15–20 minutes. Mix za’atar and oil into a spreadable paste. Flatten each piece into a rectangle, spread with za’atar paste, and roll into a tight log or boule. Place seam-side up into floured bannetons or parchment-lined trays.  

Proof loaves at room temperature for 45–75 minutes. Bake at 230°C in a Dutch oven or on a stone with steam for 15 minutes, then reduce to 210°C and bake another 15–20 minutes until the crust is deeply golden. Cool on a rack for at least 1 hour before slicing.