it's been awhile. was busy moving to a new home and now that i have kinda settled down at a new place, it was time to try out the new oven.
this is a sundried tomato sourdough adapted from tartine bread no 1. 80% bf 20% spelt, sundried tomatoes which had been rehydrated, 1.8% salt, 20% sourdough. 4 hours bulk at room temperature with turns every half hour for the first 2 hours, then another at 45 mins and lastly after 1 hour. Bulk cold retard for 12 hours. Shaped and bench rested 40 mins, final proof 80 mins.
would have preferred a bolder bake but forgot to open the lid until it was 25 mins left of baking time as i had guests visiting.
expected a more sour loaf but surprisingly wasn't tangy...perhaps spelt ferments differently from wheat and rye?
crumb is soft and nice.
Can you taste the sun dried tomatoes at all? And did you use plain ones or the ones in oil?
That is really well done for your first time using an oven new to you!
thanks. I used plain dried ones and rehydrated them by soaking in hot water
garlic and fresh rosemary as a bread combination and it makes a great pizza dough too. Well done and happy baking
that's a great idea, next time there will be some sundried tomatoes, roasted garlic, rosemary and cheese. there you go, pizza bread.
Great job.
How much sun dried tomato did you use?
thanks. i didn't weigh the sundried tomatoes but on hindsight, should have added more.