Bread with sun-dried sourdough tomatoes (oven)

Category: Sourdough bread
Bread with sun-dried sourdough tomatoes (oven)

Ingredients

Wheat starter 100% moisture 20 g
Wheat flour, 1st grade 440 g
Wheat flour 50 g
Salt 8 g
Sun-dried tomatoes 120 g
Water 305 ml

Cooking method

  • Leaven:
  • 20 gram of ripe sourdough moisture 100 % (as a starter),
  • 80 gram of wheat flour,
  • 100 ml of water.
  • Mix everything, cover and leave on 12 - 18 hours at room temperature.
  • The finished sourdough will grow approximately one and a half times, the surface will be covered with bubbles and foam.
  • Dough:
  • 360 gram of wheat flour 1 - first grade,
  • 50 gram of wallpaper wheat flour,
  • 200 gram of sourdough,
  • 205 ml of water,
  • 8 gram of salt,
  • 120 gram of sun-dried tomatoes.
  • Mix all the ingredients, except the tomatoes, until the ingredients are fully combined.
  • Knead the dough until smooth and smooth, medium gluten development.
  • Add the tomatoes and knead them into the dough.
  • Transfer the dough to a bowl greased with vegetable oil, cover with foil and leave to ferment on 2,5 hours.
  • Bread with sun-dried sourdough tomatoes (oven)
  • At the same time, fold the dough twice, with an interval of 50minutes.
  • Place the dough on a floured table and form a round or oblong loaf.
  • Place the loaf in the proofing basket and let it stand 60 - 90 minutes, until the dough begins to rise.
  • Then place the basket of dough in a plastic bag and refrigerate.
  • Final proofing - 12 - 18 hours at + 5 ° C.
  • The extra acid that the bread builds up when it's proofed in the refrigerator helps balance the flavor.
  • The next day, preheat the oven to + 240 ° C.
  • Take the bread out of the refrigerator, place it on parchment (I have a non-stick mat on the TK),
  • Bread with sun-dried sourdough tomatoes (oven)
  • you don't need to let the dough get warm.
  • Make incisions:
  • Bread with sun-dried sourdough tomatoes (oven) Bread with sun-dried sourdough tomatoes (oven)
  • Bake immediately at + 230 ° C on a stone, with steam first 10 minutes, total baking time: 30 - 35 minutes.
  • I determine the readiness of the bread during baking using the electronic temperature probe that comes with my oven:
  • Bread with sun-dried sourdough tomatoes (oven)
  • Cool the finished bread on the wire rack:
  • Bread with sun-dried sourdough tomatoes (oven)
  • Incision:
  • Bread with sun-dried sourdough tomatoes (oven)
  • Crispy crust, crumb typical for sourdough bread, aroma is clearly tomato, echoes the smell of pizza ...
  • Enjoy your meal!

Cooking program:

oven

Note

A source:

🔗

Arka
I'll be brief: BRAVO!
Viki
Bravo!
And the photos are so delicious ...
Thank you, AXIOMA, I will bake. Definitely!
vichka strawberry
Quote: Arka

I'll be brief: BRAVO!
And I am even more concise AAAAAAAAAAAAAAAAAAAAh
Axioma
Arka ,
Viki,
vichka strawberry !!!
Thanks for your attention to the recipe and support!

In my opinion, the recipe recommends too many sun-dried tomatoes:

Bread with sun-dried sourdough tomatoes (oven)

Next time I will add dried and less in grams ...
Ilona
Then I decided to bake this bread during the days of fasting. But I have sun-dried tomatoes in small (I don't know which ones should be according to the recipe and where they are taken, I put them from my own preparations: dried with thyme, and then packed tightly into jars and poured hot oil. It turns out well, very tasty). In general, even though I put the tomatoes at the very end of the batch, they all "dissolved" in the dough. From this the dough turned out to be elegant
Bread with sun-dried sourdough tomatoes (oven)
Bread with sun-dried sourdough tomatoes (oven)

But next. since I will still intervene them manually. Or I'll also try to take dried ones (I have in store since autumn). And I also want to try not to wait for the last 12 hours, but to bake right after proofing, it will be less sour (although it will not float deliciously). Let's see what happens. And add olives, mmm ... I'll tell you later
Thanks for the recipe!

Irishka Yuk
AXIOMA I want to thank you for the beautiful bread and the recipe displayed. I baked this bread in a bread maker and with the addition of flaxseed.I found this recipe myself in the original blog, but I will add my photo report, with your permission, to this topic.
I took flour with 450 gr.
sourdough french. 200 gr.
water 230 ml
salt 2.5 tsp
a handful of tomatoes
flaxseed 2 tbsp l.
olive. oil 2 tbsp. l
I soaked the flaxseed for half an hour (or more, so that the seeds "open up") Knead all the ingredients in the HP except for the salt, oil and tomatoes. Gave autolysis for 30-40 minutes. Then I added salt, the main batch was 20 minutes. At the end of the batch, I added tomatoes and oil. Fermentation in CP for 1.5 hours was then put into the refrigerator overnight (10 hours) at + 5 * C. In the morning, vipechka 1 hour 10 minutes.
https://Mcooker-enn.tomathouse.com/gallery/albums/userpics/111047/IMG_0799.JPG

Bread with sun-dried sourdough tomatoes (oven)

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