Week 2 Tomarto day 2 tomato bread



  • 250g of strong plain flour, plus extra for dusting
  • 1 tsp of salt
  • 7.5g of dried yeast
  • 50g of sun-dried tomatoes, kept in oil, 1 tbsp of the oil reserved
  • 110ml of water, at room temperature

Add the flour, salt and yeast to the mixer. Using a dough hook, start the mixer on a slow speed and mix for 2 minutes. Add the water, followed by the sun-dried tomatoes and the oil. Mix on a medium speed for 4 minutes. If the dough appears too dry add a dash more water until it comes together and away from the edged of the mixing bowl
If you don’t have a mixer, bring all the ingredients together by hand and knead for 10-15 minutes to develop the gluten and form a smooth dough
Cover with a clean, damp cloth and leave in a warm area for 25 minutes
When the dough has doubled in volume, remove from the bowl, place on a work surface and knock the dough back with the palm of your hand
To knock back or knock down is the process where by the dough is punched or kneaded until it returns to its original size before the first rise/proof. This will allow for a second fermentation to take place to add further flavour and develop texture in the crumb
Place the dough back into the bowl and cover with the cloth. Repeat the same process after a further 25 minutes
Preheat the oven to 180ºC/gas mark 4
After the second knock back, shape the dough into a round ball and place onto a floured baking tray and leave until it doubles in size
Sift a small amount of flour onto the dough before placing in the oven. Bake for 35 minutes, or until cooked. To check if your bread is cooked, tap the base of the bread with your fingers – if it sounds hollow, then it’s ready
Remove from the oven and leave to cool on a wire rack and then serve

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