Italian bread meets sun-dried tomatoes and spicy basil: all the best ingredients for the BREAD WITH HERBS – Event Nr.1
No-knead bread from Tuscany with sun-dried tomatoes
(Pane toscano con pomodori / no-knead)
Quantity: 1 bread
Recipe source: own creation
400 g wheat flour (best: Manitoba flour Type 00)
1 tsp. white baker’s malt (leave out if unavailable)
7 g fresh yeast
15 g sugar
8 g salt
280 ml water
50 g sun-dried tomatoes
2 tsp. basil, dried and cut
Dissolve the yeast and sugar in water. Dice tomatoes finely. Mix all ingredients except the water in a big bowl. Pour in the water with the yeast and mix it all together very briefly with a spatula. Dust some flour over the dough and leave the bowl covered with a towel in a warm place until the dough has doubled in size. This time I let it rise for about 3 hours.
Then put the dough on a flour-sprinkled table top, fold it 3 or 4 times with a spatula (stretch & fold), put it in a rising basket generously sprinkled with flour, and let it rise again until doubled in size (1 hour this time).
Preheat your oven to 230 degrees C. Carefully turn over the rising basket to put the dough on a flour-sprinkled baking tray and bake it for approx. 15 min. Initially, pour a cup of hot water on the oven bottom, to give the baker’s yeast a good „kick“. After 15 min., reduce the temperature to 190 degrees C and bake again for aprrox. 20 min.
Check whether the bread is done by knocking on the bottom of the breadwith a knuckle. If it sounds dull and hollow your bread is well baked. Take it from the oven and let it cool down on a grid. (But I wonder whether you can resist the temptation of eating the entire bread right away.)
This variant of “bread with tomatoes” is my favorite and therefore it’s my contribution to the BREAD WITH HERBS – Event Nr.1 .
If you want to make it Manitoba Type 00 wheat flour would be best choice – it’s one of the finest wheat flours in the world, I get mine in Germany here. The fluffy bread has to be treated very carefully because the airy structure of the dough is very delicate and it easily collapses. Therefore I handle the dough as little as possible, I do not cut the surface and I don’t try to slide it on a hot baking stone. (I always make my breads succesfully on an ordinary baking plate.)
My second variant of the bread with tomatoes is
Pane pugliese con pomodori
I make this bread with durum wheat flour from Italy and sun-dried tomatoes soaked in olive oil. I put oregano in this bread as a herb. The finely diced tomatoes are very delicate. I add them only after the dough has been kneaded in the food-processor and has has risen to double in size.
Bread from Puglia with sun-dried tomatoes
(Pane pugliese con pomodori)
Recipe source: own creation
300 g durum wheat flour
100 g sour dough (wheat, 100% hydration)
15 g fresh yeast
15 g honey
8 g salt
150 ml water
50 g sun-dried tomatoes, soaked in olive oil, dripped off
2 tsp. oregano, dried und cut
Dissolve yeast and honey in water. Put all ingredients (except the tomatoes) in the food-processor’s bowl and knead it all for about 8 min. to produce a soft dough which is not sticky. It’s good to wait a few minutes before putting the salt in. When the dough is ready leave the bowl covered with a towel in a warm place until the dough has doubled in size. Now the tomatoes are kneaded into the dough ( stretch & fold ). Shape a long loaf and put it in a well dusted rising basket and wait again until it has doubled in size.
Preheat your oven to 230 degrees C. Carefully turn over the rising basket to put the dough on a coated baking plate and bake for approx. 30 min. Initially pour a cup of hot water on the oven’s bottom to givethe yeast a god „kick“. After 30 min. reduce the temperature to 180 degrees C and bake again for aprrox. 10 – 15 min.
Check whether the bread is done by knocking on the bottom of the breadwith a knuckle. If it sounds dull and hollow your bread is well baked. Take it from the oven and let it cool down on a grid.
The durum wheat colours the dough yellow. To my mind, the smaller pores are result from the more thorough mixing and kneading of the dough, If this is not to your liking you should apply the no-knead method.
This bread is typical of Puglia, Italy. People there also like making it with olives. Actually, I can’t see why the lolive stones should be left in; I’d rather think they’re a nuisance. But anyway – it’s simply delicious!
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