Tomato Sourdough Bread 番茄面包

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Another sourdough bread baking experiment! Yeah, success!😘





Tomato Sourdough Bread 番茄面包

Ingredients:方模 Pan size   20cm x 20cm

高筋面粉 bread flour   185g 

中筋面粉all purpose flour  65g

细砂糖 caster sugar   15g

盐 salt   5g / 1tsp

番茄糊 tomato puree   120ml

全蛋 whole egg   1 (55g+- per egg)

Levain 酵种  140g

即溶酵母 instant yeast   1g 

牛至叶 oregano leaves   1Tbsp

无盐奶油 unsalted butter   30g


Filling & decorate：

莫札瑞拉起司 mozzarella cheese   50g

罗勒叶 basil leaves


Method:

  1. In a stand mixer bowl, mix all ingredients except the butter. 
  2. Once dough forms a ball, continue kneading until dough is elastic (till you can pull a thick, rough membrane)
  3. Add  butter into dough and continue kneading until dough is smooth and you can pull a thin membrane)
  4. Cover dough  and proof  till twice in size, about 1.5 hours.
  5. Punch out the air in the dough and split the dough into 9 pieces. Each portion should weigh around 66g.
  6. Shape each portion into small balls and cover with cling wrap to prevent drying and rest for 15 mins.
  7. Roll into teardrop-shaped. Add filling and then roll each of them up to form the pretty rolled shape. Pinch the end to make sure it is secured. 
  8. Once rolled, place the dough seam side down on a greased pan and let it proof for the second time.(1 hour)　
  9. Gently brush them with cold milk and sprinkle some chopped basils.
  10. Bake at preheated oven at 180℃ for 20-25min. Place it on a wire rack to cool.
Happy Baking!

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