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So, in experimenting in school, I came up with a tasty bread i think you’ll all like. Let me share it now…

Sun-Dried Tomato & Garlic Bread

Poolish

8.5 oz bread Flour
8.5 fl oz water
pinch of dry yeast

Final dough

2 lb 3.5 oz bread flour
1/3 oz instant dry yeast
3/4 fl oz water
1 1/4 oz sugar
1 1/4 oz butter
3/4 oz salt
dash of freshly ground pepper
1 oz garlic, minced
1/3 oz fresh basil, chopped roughly
9 oz jarred sun dried tomatoes, drained and chopped roughly

Start by mixing the poolish together until mixed together and cover with plastic wrap. Set in a warm, dry place for 12 hours and do NOT touch it. it will foam up and then begin to recede back down at this point.

For final dough, whisk the yeast into the water to start it blooming first off. Then measure ingredients, and start with the flour in the mixer first. Add to the flour the remaining ingredients and poolish, then mix on low speed for 3 minutes with the hook attachment. Switch to medium speed for 5 minutes with the hook to finish mixing the dough, then turn out onto the floured counter.

Cover and bulk ferment for 45 minutes. Fold gently by hand, then recover for another 30 minutes. Using your scale, scale the dough into 1 lb 4 oz and tighten the dough into rounds. Cover and let rest for 15 minutes.

Set the rounds on a baking sheet with parchment paper and score the top with three lines across the top. If you have a proofer, proof the dough for 30 minutes or until the dough has grown in size. (Side note, if you do NOT have a proofer, set up a cake ban on the bottom rack of your oven with warm water. Then turn the oven on to it’s lightest setting – hopefully 80-90 F. Then proof for 20-30 minutes, pull out the loaves and the pan, and preheat oven for baking.)

Bake at 435 F/ 224 C for 20-25 minutes, then pull out and let cool for 10 minutes before slicing and eating.

This makes three to four loaves, depending on how the dough rose before final division. I hope you all enjoy this tasty bread, and until next time, Shalom and Good Cooking!