Tomato Cheese Sourdough with Rosemary

Tomato Cheese

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This bread came out a tasty success of adding in some mix-ins. We all know tomato and cheese taste great together, so add in the bread and you basically just have pizza in a (marginally) different form. It’s probably all more or less the same inside you right? In any case, this bread was fun and easy to make, despite little cheese cubes trying to run away during kneading. And bonus: it makes your apartment smell amazing and will make all of your neighbours jealous.

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I was inspired by this post on The Fresh Loaf, which is, by the way, a great resource for bread tips and troubleshooting. I made some adjustments to the recipe, mainly because I wanted a longer overnight rise so I could start making it the second I saw the post at night and be able to bake it the next morning. That is how almost all breads end up being made in my home: while putting off work and procrastibaking.

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Tomato Cheese Sourdough with Rosemary

Yield: I made one standard-sized loaf, a small oval loaf, and a fougasse out of this batch

110 g sourdough starter (at 100% hydration)
450 g white bread flour
150 g whole wheat flour
410 g warm water
12 g salt
1 tsp dried rosemary
50 g gouda, cheddar, any cheese you have
50 g parmesan, grana padano, or some other kind of hard salty cheese
70 g sun-dried tomato (mine came packed in oil)

Combine the flours, water, and sourdough starter, and leave at room temp for 30 minutes. Meanwhile, cut the cheeses and tomato in small cubes.

Add the salt to the dough and knead 5 minutes by hand. Then add the rosemary and knead another 5 minutes by hand until the gluten is moderately developed. Now add the diced cheese and tomato, and knead another 5 minutes to incorporate. Put the dough into a clean bowl, cover, and leave to rise at room temperature for 2 hours, folding the dough every 30 minutes. Then, place in the fridge overnight.

The next day, the dough should have risen a fair amount and look quite poofy. Take it out of the fridge and let it sit at room temp for about 1 hour, then shape it however you please. Preheat the oven to 475F, and bake with steam for 10 minutes, then in a dry oven for another 15ish (baking times will depend on what shape and size you’ve made). Let it cool completely on a wire rack before slicing.

And lastly, here is a friendly reminder to line your pans! I forgot, and this is what I’ve been left with:

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sweet and savoury crepes

Crepes are always fun to make and eat. Sweet or savoury, filled with nutella and strawberries, ham and cheese, or whatever else you may feel like having. I got my crepe pan from Walmart, and I’ve seen them in other department stores as well.  They’re relatively cheap and make crepe-making a whole lot easier.

Crepes 

Yield: 8 to 12 crepes, depending on size

1 cup all-purpose flour

2 cups milk

2 eggs

1 tablespoon vegetable oil or melted butter

Mix all the ingredients in a blender, or by hand with a whisk. If mixing by hand, measure out the flour in a bowl, combine all the wet ingredients in a measuring cup with a spout, and gradually pour into the bowl with flour. Melt some butter on the crepe pan on medium heat. Ladle in the batter, tilt the pan to spread it a little, then use a spatula to spread the batter into a large thin circle . Cook for a minute, check for doneness, and flip.  Roll or fold in your filling(s) of choice and enjoy.