The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

crushed tomatoes

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cavali's picture
cavali

This is my Caprese Boule, I most say I am very happy with the result, its my wettest dough so far, hardest to deal with (I am a newby after all) but the best bread so far. Super crunchy crust. nice aromatic crum.


Ingredients:


2 cups of Bread Flour


2/3 cup of all purpouse


1/3 cup of white cornmeal


1 1/4 tsp of yeast


1 cup of water 90F


1/4 cup of tomato sauce


3/8 cup of basil (crushed dried)


2 Tbsp cream cheese


1 1/2 tsp Salt


1 Tbsp sugar


 


- Mixed all 3 cups of flour with salt on your usual bowl. 


- prepare the yeast with 1/4 cup of water @  90F add the sugar (wait 10 min)


- create an opening in the middle of the flour


- Mix the yeast with the rest of the water and the basil


- get the liquid mix in the flour opening


- mix all together with a wooden spoon


- Let autolyce for 20 min.


- Fold (or try to, its very very wet) for some 20 min


- 1st rise for 90 min


- fold for 15 to 20 more min


- 2nd rise for 60 min on flat surface covered with the bowl.


- punch and fold, form and place on top of your  (covered with cornmeal)sheet


- sprinkle all purpouse flour on top of the Boule (this i just learn on a video, i was really frustrated with the clean look of my bread tops, i wanted the white rustic finish you get from a baker, this trick does it).


- rest for 30 min


- oven @ 500 1 cup of hot water at the bottom pan


- place bread in. 5 min lower temp to 400


20 min latter lower temp to 350


cook till internal temp is 200.


 


Enjoy


 


 

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