Dried tomatoes bread

Did it happen to you to buy things for a recipe and to forget later for which recipe they were? It happened to me many times... and this is how I arrived to have 2 little boxes of dried tomatoes in my fridge. And what better place to "through" them away than to a bread.

I have cut the tomatoes and mix them in the dough. The dough received with them a red-orange color. Also the crumb of the bread kept this color. Regarding the taste... well was a new experiment for me. The dried tomatoes I had were seasoned with some olive oil, oregano and salt and had a nice sweet taste. This was also found in the bread in a diluted favor of course. In fact I had the feeling of eating a pizza or a savory cake with this bread. It was not a bad taste at all... it was just different than classical breads I was used to. And the final verdict was that I liked this bread ... and is probably perfect for an aperitif.

  • 1000g bread flour
  • 600g water (at 20ºC)
  • 200g sourdough (100% hydrated)
  • 6g fresh yeast
  • 16g salt
  • 60g olive oil
  • 200g dried tomatoes cut in small pieces

  1. Mix all ingredients in a standing robot, 4 minutes on a low speed and 10 minutes on a higher speed.
  2. Bulk fermentation 2h at room temperature.
  3. Preshape 2 round loaves and let the dough relax for 15 minutes.
  4. Shape the final loafs.
  5. Final fermentation in lightly floured bannetons 1h at 24ºC. 
  6. Preheat the oven at 260ºC with the baking stone inside.
  7. Bake with steam in the first 15 minutes at 260ºC and continue for another 30 minutes reducing the temperature to 240ºC.

This recipe was inspired from Le Larousse du pain - Eric Kayser, page 169.


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