Tomato Bread With Parmigiano-Reggiano And Fresh Thyme Recipe
- 3 tablespoons less than 3 cups unbleached all-purpose flour or bread flour, plus more for dusting
- 3 tablespoons spelt flour or another whole grain flour
- 1/2 cup finely grated Parmigiano-Reggiano
- 2 or 3 sprigs fresh thyme, stripped from stems
- 1 1/4 teaspoons kosher salt
- 1/4 teaspoon instant yeast
- 1 3/4 cups strained tomato juice
- Extra virgin olive oil
- Coarse sea salt
- Stir together flours, Parmigiano-Reggiano, thyme, kosher salt, and yeast in a large, non-reactive bowl. Add tomato juice and stir until liquid is thoroughly incorporated and the mixture forms a loose, shaggy ball. The dough should be very sticky and wet; add more tomato juice or a little water if too dry.
- Coat the sides of the bowl with olive oil to prevent dough from sticking and cover the bowl with plastic wrap. Let rise for 12 to 24 hours in a warm, draft-free environment such as a cool oven.
- Turn dough out onto a floured countertop. Fold in half several times, dust with flour, cover with plastic wrap, and let rest for 20 minutes.
- Fold dough in half repeatedly until it develops significant surface tension. Tuck corners in to form a ball. Place seam-side-down on a floured cotton towel, dust with flour, and fold sides of towel up and over to cover. Let rest for at least 1 hour or preferably 2 hours.
- Line an oven rack with a pizza stone or unglazed quarry tiles and heat oven to 500u0b0F, using convection heat if possible. When oven is almost fully heated, fill a large skillet or roasting pan with ice cubes and set aside.
- Turn dough out onto a floured peel or cookie sheet and quickly form into desired shape with your hands or 2 dough scrapers. Use a wet knife or razor blade to cut a 1/2-inch-deep slit along the length of the loaf. Sprinkle with coarse sea salt.
- Place pan of ice cubes one rack below pizza stone. Bake bread on pizza stone for 45 minutes. Do not open the oven during this time.
- Remove pan from oven. Continue to bake bread until it develops a deeply caramelized crust and sounds hollow when tapped on any side, 5 to 10 minutes. Remove excess flour with a pastry brush and let cool to room temperature on an elevated rack before slicing.
flour, flour, thyme, kosher salt, instant yeast, tomato juice, extra virgin olive oil, salt
Taken from www.seriouseats.com/recipes/2010/06/tomato-bread-with-parmigiano-reggiano-and-fresh-thyme-recipe.html (may not work)