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Tuscan Sun-Dried Tomato and Roasted Garlic Bread


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Once the pandemic started, it was clear lockdown was incoming, I grabbed a 25 pound bag of wheat berries just in case.  Now I'm trying to find every way I can to use it.  So once I saw that this months challenge was bread, I got pretty excited to try something new.

 

The family really loves Sun Dried tomatoes, so I had to figure out how to get them in some bread.  I have a great sourdough starter, but the recipe I used can use regular yeast, all sourdough starter, or a mix of both.  I opted to use both. 

 

The nice part about this bread is you can mix your dough ingredients, and let it sit on the counter overnight.  The next morning, you throw it in the fridge for 3-4 days and it's ready to go.  

 

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After the dough had rested for the night, I threw it into the fridge for a day.  Then I took it back out and let it come up to room temperature.  While waiting on the dough, I threw a bulb of garlic into some foil with a bit of oil and salt to get it nicely roasted.

 

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Once the dough was ready, I gently rolled it out about an inch thick. and put in the fillings:  Sun Dried Tomatoes, Basil, Roasted Garlic and Gruyere cheese. 

 

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After a gentle roll and tuck,it was back into the fridge to chill out for a few more days.

 

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Unfortunately, I got busy and forgot to take some of the pics of the baking process, but I'm sure you know how it goes.  I got the smoker up to a solid 450 with my large dutch oven inside to be ripping hot for the dough, meanwhile the dough was resting on the counter to come up to room temp.

 

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I dropped the rested dough ball into the dutch oven, and let it bake for about 20 minutes with the lid on, then I pulled the lid, and let it bake for another 10 minutes or so until it was golden brown and ready to go.

 

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While the bread was resting, I threw the rest of the tomatoes, basil, garlic, sausage and spinach into a pot and made a creamy soup that matched the bread perfectly!!

 

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This was a great bread, and although I didn't get a perfect spring in the dough and get all of those huge beautiful holes in the bread, it still came out amazing.  The taste of the bread was awesome.  Every few bites you would get a chunk of roasted garlic which was awesome, and the nice chewy tomatoes gave a nice texture.  On the next go round, I'll probably add more garlic and cheese, but this one was still great.

 

 

 

 

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14 hours ago, KismetKamado said:

Awesome entry!  I’ve never seen a recipe where you stuff and then let it chill out a couple more days before baking. Very intriguing. 

 

It gives the dough to slowly ferment and rest.  I've never stuffed a list using that method, but it worked well.  Using that method actually makes the best pizza dough.

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