February 20, 2011 - 4:44am
Tomato, Parmesan and Basil Flatbread from Bourke Street Bakery's
I made Tomato, Parmesan and Basil flatbread from Bouke Street Bakery cookbook this weekend with our home-grown peach tomatoes.
The tomato resembles cherry tomato in size, only with yellow colour. It tastes sweet and mild acidic with a beautiful aroma.
I tweaked the recipe a little by using sourdough starter instead of pre-ferment, which I believe give extra flavour.
The recipe is here.
Sue
Share
Comments
And I bet it smelled really good too!
I'm saving this recipe for the coming summer :).
great looking flatbread, can't wait for fresh basil and home-grown tomatoes.
Thank you for encouragement.
The aroma was wonderful with the bread itself and basil. Basil and tomato are made for each other.Basil was great both fresh and baked.
Sue
http://youcandoitathome.blogspot.com
Very Nice..! I bet if you toss in some whole wheat or rye flour in there.. you'll have an even more flavor!
Thanks Khalid. I am thinking about working more with rye as well, started to read more about the handling of rye flour.
Will it change the fermention time and/or hydration of the dough if, say, I include about 10% of rye into the recipe?
Sue
http://youcandoitathome.blogspot.com
Thank you Khalid.
10% Rye Won't require adjusting to the hydration, but the fermentation will be boosted quite noticeably.
10% Rye Won't require adjusting to the hydration, but the fermentation time will be boosted quite noticeably.
Thank you Khalid.
I'm making Mr Potato Bread from Bourke Street Bakery this weekend and will try including 10% of rye flour in the recipe.
cheers, Sue
http://youcandoitathome.blogspot.com