The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sun-Dried Tomato and Asiago Cheese Sourdough

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breadsong's picture
breadsong

Sun-Dried Tomato and Asiago Cheese Sourdough

Hello, This is from Eric Kastel's "Artisan Breads at Home". I baked this bread and froze it, and we tasted it tonight with dinner. YUM. With many thanks to the author!!! I tried slashing the bread in a starburst, as I saw someone else do quite beautifully on this site. I wish I could remember who that was, so I could go back and take a look at their handiwork and pay them a compliment here - I will keep trying until I can make mine look as nice!

For 48 ounces of dough, there were 6.6 ounces drained, chopped sun-dried tomatoes and 3.2 ounces cubed asiago cheese, tossed with 1.3 ounces whole wheat flour, kneaded in by hand after the final mix.


I am so pleased with how tasty this loaf is, and how pretty the crumb is, marbled with tomato.


Regards, breadsong

Comments

LeeYong's picture
LeeYong

Hi!


Awesome looking loaf!!! I've always wanted to add sundried tomatoes to my artisan breads... and the additions of cheese really make your loaf look perfect!


Happy baking!


LeeYong

turosdolci's picture
turosdolci

I was in Asiago last summer and did a post about the Veneto region.  Had great pasta dishes with Asiago cheese. But I have to admit I didn't see anything like this.  Looks great!!! 


 


Regards,


Patricia

SylviaH's picture
SylviaH

and delicious sounding!  I love sun dried tomatoes and use them in everything, love the italian cheeses too.  Beautiful, colorful crumb.


Sylvia

rftsr's picture
rftsr

Gorgeous bread...any chance on the recipe? I know it's a bit of an effort but we'd all appreciate it greatly, I think. Cheers!

Paddyscake's picture
Paddyscake

That looks so delicious. You could improvise so many ingredients with that..olives, walnuts, roasted garlic cloves. That's a really nice loaf.


I think the slashing your are speaking of was on Floyd's Pain de Provence. Look on the left side under Favorite Recipes.


Betty

breadsong's picture
breadsong

Hello, Thanks to you all for your nice comments!!! It is great to get feedback from fellow bakers! I want to thank Betty for pointing me to the Pain de Provence. That sure is a perfect scoring job (and a delicious-sounding loaf) and something I will aim for. The other really good scoring job I had been thinking of was benjamin's Vermont Sourdough - I was able to find it again on this site. As you can see, my scoring job didn't come close to either of these...


I will post again with more info re: the recipe. This loaf tasted really good and I can't help but think any white/whole wheat dough, sour or not, would taste good with the tomato and cheese additions! I used sun-dried tomatoes which were packed in oil, which I drained before chopping; they were nice and soft (and flavorful!) and didn't require any pre-soaking like dried ones would.


There are lots more fantastic looking breads in Eric Kastel's book (full title: Artisan Breads At Home with the Culinary Institute of America...in case any of you want to search it out)...can't wait until I'm able to try the next one! 


Happy baking everyone! Regards, breadsong


 


 


 

Daisy_A's picture
Daisy_A

Hi breadsong,


This looks gorgeous - what a lovely crust and slashing. The crumb looks great too, particularly laced with sundried tomatoes. The flavours that you add to your breads really appeal to me. I like intense, complex flavours like chipotle and sundried tomatoes so you bake with a lot of things that I love to eat already!


With kind regards, Daisy_A

breadsong's picture
breadsong

Hello Daisy_A, Thanks for writing regarding this bread. I do appreciate your kind comments and I really look forward to seeing what you bake next!!!  
Regards, breadsong