Tomato Sourdough Bread
This sourdough has a lovely light orange crumb. I modified the original recipe which was 100% white flour and instead used a combination of white bread, whole red fife and whole rye flours. The tomato paste is complimented with rosemary and celery seeds, I couldn’t find nigella seeds so subbed celery seeds, but I think nigella would have been better.
311 g white bread flour
46 g whole wheat flour
21 g dark rye flour
2 tbsp freshly chopped rosemary leaves
3 g celery seeds
287 g warm water reserve 21 g for later
31 g tomato paste
1.5 teaspoon olive oil
7.5 g salt
77 g levain
F5D16326-2167-49F4-8393-46142561F130.jpeg
This is only the second sourdough loaf that I’ve baked that has had any sort of an ear on it. I think I’ve improved my final shaping a bit, I believe I hadn’t been using enough flour on my hands causing my hands to stick to the relatively high hydration dough. Secondly, I think I hadn’t been scoring deeply enough. The best part of the ear on this loaf was where I scored the deepest. I hope that things will continue to improve from here with more baking.