Copycat Tomato SD (courtesy of Abe)

Just realised that I have not been posting anything for more than a month now. Am still baking a couple of times a week but have been so caught up with my recent busy schedule, hope all TFL members are well. 

Abe had shared about his Tomato SD recipe about 3 weeks ago and I promised to post should it come out looking ok. (thanks for sharing, Abe)

I had a go at it two weeks ago but the dough was over-proofed, still edible but I was expecting it to be better. Of course the current climate didn't help either (with over 30 dc in the shade). Persistent I was....had another try and this time I reduced the levain a bit. Also, I had scaled down and tweaked the recipe to suit the local climate and availability of some ingredients too.

Recipe 

Preferment - 40gm of 100% hydration levain  : 100gm water : 100gm bread flour (total = 240gm)

• 240gm     Bread Flour
• 80gm       All Purpose Flour
• 8gm         Salt
• 1.5 tbsp   Chopped Rosemary
• 1 tbsp      Black Sesame Seed (toasted)
• 20gm       Sunflower Seed (toasted)
• 160gm     Water
• 1 tbsp      Olive Oil / Extra Virgil Olive Oil
• 32gm       Tomato Paste

1. Make preferment and wait till it is triple or quadruple of its original volume. Mine rose 4 times of its size within 5 hours as it is really hot here nowadays.
2. Stir in olive oil, tomato paste,water and preferment in a bowl and mix well.
3. Combine all the dry ingredients including seeds and herbs.
4. Combine both wet and dry ingredients in a stand mixer for about 5 mins till homogeneous. 
5. Bring the dough out and perform slap and fold for about 8-10 mins or till good gluten formation is evident.
6. Oil a container and place the dough in it.
7. 2 sessions of stretch and fold with 30 mins interval.
8. Shape and place dough in banneton.
9. Refrigerate dough overnight and bake the next day
10. Bake at 230dc for 25 mins in a dutch oven with the lid on and at 220dc for another 10-15 mins with lid off or till crust is golden brown.
11. Lastly, please wait for the loaf to be cooled completely before slicing.

Note : I have baked with this recipe twice and all I could say is the dough can be tacky at times but do not be tempted to add in more flour, oiled or wet hands should be good enough to tackle such issue. Also, with the large proportion of preferment, the dough can ferment rather quickly than one could expect from an SD,so watch out, it is summer after all in most part of the world except Australia. As usual, all comments are welcomed!

Dough in a banneton. The colour is similar to cooked salmon.

1st attempt and it was slightly over-proofed.                       2nd attempt.....better : )

Happy Baking,

Sandy