Artisan bread with tomato water.
Servings: 1 Loaf
Ingredients
Tang Zhong
- 200 g Water
- 40 g Bread flour
Stiff levain
- 80 g Active sourdough starter
- 60 g White flour
- 20 g Rye flour
- 40 g Water
Main dough
- 300 g Brea flour
- 50 g Whole grain flour
- 50 g Rye flour
- 40 g Tomato puree
- 160 g Water
- 12 g Salt mixed with 20g water
- 15 g Molasses
- 1 g Fresh yeast
Instructions
Stiff levain
- In a medium bowl mix all the ingredients, cover with cling film and leave at room temperature 12-16h.
Tang Zhong
- I a small saucepan mix water and flour and let it boil on a medium heat. Move aside and let it cool down.
Main dough
- Mix water and tomato puree, add all the ingredients, tang zhong and stiff levain exept salt and knead to a shaggy dough. Leave it covered for 30min. After that add salt mixed with 20g water and knead until medium gluten development. Place it in oiled plastic container and leave at room temperature until double the volume.During this time make two S&F (stretch and folds) every 30 min. After the volume has doubled place the on the bench, form it to a ball and let it rest for 30min covered with towel.Now you have to options. You can make oblong or round loaf. After the 30min bench rest shape the dough as you prefer and put it in floured basket. Cover with plastic bag to prevent drying out.Leave it in refrigerator to retard overnight.Next day in the morning take it out from the fridge and cleave it at room temperature until it doubles the volume.Bake in preheated oven at 235C with steam for about 25min and another 15-20min at 200C without steam until done.