The Fresh Loaf

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Sourdough stuffed with mozzarella and tomatoes

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CAphyl's picture
CAphyl

Sourdough stuffed with mozzarella and tomatoes

 When my husband and i were in England for the holidays, I brought my sourdough starter with me. When our visit was nearing the end, I wanted to use up the fresh ingredients on hand for one last bake.  I made a classic sourdough recipe and after letting it proof overnight, I diced up tomatoes, drained them on paper towels and then seasoned them with salt and pepper, Italian seasoning and garlic powder.  While that sat for a bit, I did a number of stretch and folds with the dough.  I had some olives left, so I cut those up and kneaded the pieces into one loaf.  I flattened both of the loaves and laid in mozzarella cheese and then layered it with the tomato mixture.  I left an inch around and sealed them both shut.  I had some excellent grana padano cheese, so I grated it and put it on top of each loaf.  After baking for some time, I put mozzarella on top as well during the final few minutes of the bake.

My English family and friends really enjoyed it.  One friend made homemade leek and potato soup and heated the bread up to have for dinner.  I gave the other loaf to my nieces and their husbands.  My husband and i didn't even try them, so I will definitely have to make them again!

Comments

dabrownman's picture
dabrownman

the family must have been please to taste them!  Ian made Calzones this week so now Lucy and i have to make them tonight too!  Be sure to make another batch soon so you can have a taste too!

Happy Baking.

CAphyl's picture
CAphyl

Thanks, dabrownman.  I will make them again soon.  I had a bit of a mishap in reviving my sourdough when we returned home.  I put it in the oven as it's a bit cool overnight and had my first overflow situation!  Quite a mess.  Thanks to my husband, who took the oven door off to aid the cleanup! I am looking forward to trying your spelt/white/wholewheat miche.  It looked wonderful!  Best,  Phyllis

dabrownman's picture
dabrownman

a sourdough batch and a poolish batch of calzones.  Now what to put in them?  

After several explosions - one with spelt bread in the fridge of all places.   i don't put starter, levain or breads in containers that aren't at least twice as big as they need to be:-)  What a mess they can make otherwise - and always in the worst place too!   Wee Beasties ?  It's more like bad little beasts!

You will like the miche very much - Lucy is sure of it!

Happy  baking