Monday, 19 December 2011

Sundried tomato bread

OK so I'm getting ambitious.  I mean sticking to recipes is so....regimented, right?  And this is supposed to be fun.  So I don't let the fact that the recipe was written by a Michelin starred chef put me off.  Nor that it was created for the people who actually milled the flour.  Oh no....
I tinkered a bit.
Here's my take on Claude Bosi's malted 5 seed sun dried tomato loaf.

300g Stoneground strong malted 5 seed flour
8 grams of sea salt (the chunky kind)
100g Sun dried tomatoes (the dehydrated kind)
7g dried yeast
150g Warm water
1 tsp sugar
2 tbsp Olive oil

The flour for this is the important bit.  As you might have guessed from the original source of the recipe, you really want to use Bachledre 5 seed malted bread flour.  It has a wonderful mix of seeds and a lovely kick of fennel to make it extra tasty.  The only problem is that I live a l-o-n-g way from the mill.
No worries - Bacheldre sell on Amazon!  I placed an order via their web store and had it delivered next day.  Dead easy and even cheaper than buying it at the mill.  The only snag is you need to buy four 1.5 kilo bags at once.  But I bet you find that once you taste it, you use it up pretty quickly.
For an extra bonus discount you can "subscribe" and get sent the flour at intervals for 10% off.  You can cancel the subscription at any time.  Even right after the first delivery....

Dissolve the yeast in 50g of the warm water and the sugar and leave in a warm place.  Add the rest of the water to the flour, stir well and place in the same warm place with the yeast.  Cover the sun dried tomatoes in just boiled water.
After 20 minutes or so the yeast mixture should be good and frothy.  Add all but a pinch of the salt and stir well then add the yeast mixture and the oil.
Drain the tomatoes and add them to the flour mixture.
Knead for about 5 minutes on an oiled surface until everything is well combined and the dough feels very sticky.  If it sticks to your hands too much then don't add flour - just dip your hands in warm water and continue.
Place in a bowl, cover and leave somewhere warm for half an hour.
Knead for another 4 - 5 minutes and then place on a baking tray - I use a silicon mat to stop it sticking.  Form into a nice ball.
Leave in the warm for another half an hour or so - it should pretty much double in size.
Brush with olive oil and sprinkle the reserved salt.  Slash with the sharpest blade you have.
Heat the oven to 220 C and then place the bread in the hot oven.
After 15 mins turn down to 180 C.  Leave for a further 15 - 20 mins.
Remove from oven and allow to cool on a wire cooler.
Slice thinly and eat.  Lovely with a mild creamy cheese.

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