As a pastime I decided to bake a pizza bread after a recipe I found on a Swiss site (https://www.marcelpaa.com/rezepte/pizza-sauerteigbrot/). With a few small adjustments: a bit more tomato (sauce), less water, a little more mozzarella, and fried bacon instead of spicy salami.
Just after kneading:
Note: The smartphone has some issues with the colors and I couldn't correct them. In reality the dough and the crumb is less yellow/orange, more red.
The timing was again not very favourable for warm bulk and warm final proof. Plan B: shape retarded loaf.
Next morning, ready to bake:
Fresh from the oven (looks a bit underproofed, maybe not obvious from this perspective):
Crumb shot (definitely underproofed):
Otherwise a nice almost brioche-like structure / mouthfeel with an aroma profile like a pizza with bacon.
Now it's finally time to stop the bread experiments and start the panettone season ;)
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This looks awesome! Love the flavor combo and your crumb looks perfect. I made a tomato based dough a looooong time ago but definitely didn’t add bacon which I love.
Best,
Ian
Many thanks, Ian! Recent slices from the middle are more open in the bottom part of the loaf. Unfortunately no pictures.
The denser part on the bottom of the slice on the picture in the first post might be some shaping issues. Or not enough kneading???
Anyway, I was very surprised that there are almost no traces of the diced mozzarella in the crumb. My expectation was to see some clear traces of melted mozzarella, some bigger wholes where the diced mozzarella was, etc.
That is strange. I would guess it might have migrated to the middle of the bread and wasn't distributed evenly? I have never had it just melt into the dough unless it was a shredded cheese.