Tomatenzipfel bread (based on Lutz Geissler's recipe)

Category: Yeast bread
Kitchen: german
Tomatenzipfel bread (based on Lutz Geissler's recipe)

Ingredients

Porch (ripe dough)
wheat flour / grade 120 grams
water 80 gram
instant yeast 1 gram
salt 4 grams
Lobe
sun-dried tomatoes 100g
water 150 grams
Dough
porch (ripe dough) all
lobe all
water 120 grams + water from a lobe
wheat flour / grade 330 gram
rye flour c / grain 50 grams
caramelized onions whole
instant yeast 2 grams
olive oil (if tomatoes are stored without oil) 5 grams
salt 6 grams
Caramelized onions
turnip onion medium 1 piece
olive oil 1 tbsp. the spoon
honey 1 tsp

Cooking method

  • Porch
  • Mix all the ingredients into a dough. Cover. Leave at room temperature for 2 hours. Transfer to refrigerator for 24 to 72 hours.
  • Lobe
  • Free the tomatoes from oil. Pour cold water and refrigerate for 8-10 hours.
  • Caramelized onions
  • Chop the onion coarsely. Fry lightly. Add honey and bring until golden brown. Allow to cool.
  • Dough
  • Attention! If you decide to repeat. We knead only with a hook. HP will not cope with this task. We take all products cold, do not heat them to room temperature.
  • Drain all the liquid from the tomatoes and squeeze them out.
  • Tear the porch into pieces in water.
  • Mix flour with yeast.
  • If the tomatoes were stored without oil, then add.
  • Knead a very tough dough at low speed for 5 minutes.
  • Switch the speed to 2 and continue mixing for another 5 minutes.
  • We stop the car.
  • Add chopped tomatoes, onions and salt.
  • We interfere with our hands.
  • We turn on the combine.
  • At the first speed for 5 minutes, add the speed and continue kneading until the ingredients are completely mixed (another 10-15 minutes). Scrape the dough off the sides of the bowl periodically.
  • Tomatenzipfel bread (based on Lutz Geissler's recipe) The tomatoes will be smeared. The dough will become viscous and sticky. It smears along the bottom, but moves away from the walls.
  • We work with the dough with our hands and on the table, oiled.
  • Stretch-fold the dough and ferment.
  • Fermentation for 120 minutes. Stretch-fold twice after 30 and 60 minutes.
  • We take out the dough. We form bread of any shape.
  • Proofing seam up in a basket with well-dusted flour for 45-50 minutes at a temperature of 24 degrees.
  • We bake on a stone with steam. Landing temperature 240 degrees. Immediately reduce to 200 and bake until tender. The total baking time is 30-35 minutes.
  • We take it out, let it cool, cut it and enjoy.
  • Tomatenzipfel bread (based on Lutz Geissler's recipe)
  • Tomatenzipfel bread (based on Lutz Geissler's recipe)
  • Tomatenzipfel bread (based on Lutz Geissler's recipe)
  • Tomatenzipfel bread (based on Lutz Geissler's recipe)
  • Tomatenzipfel bread (based on Lutz Geissler's recipe)
  • Delicious bread!
  • Here's another tomato bread I used to make

  • Mini tomato bread with olives (ang-kay)

    Tomatenzipfel bread (based on Lutz Geissler's recipe)

The dish is designed for

1 roll

Time for preparing:

4.5 hours

Cooking program:

harvester, oven

Note

Bread based on Geissler's recipe. Why "based on"? Because it is impossible to reproduce the entire recipe exactly. There was no suitable flour. Reduced the number of tomatoes. I baked it twice. This bread seemed very difficult for me. The difficulty is in mixing it. I tried to tell you how to "facilitate" this process.
I liked the bread. It is fine-pored, plump and heavy, which does not prevent it from staying fresh on the second day. Very good for sandwiches and first courses. Aromatic, with a clear tomato aftertaste. If you bake, you will not regret it. Recommend!

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Tomatenzipfel bread (based on Lutz Geissler's recipe)

Trishka
ang-kay, Angela, what a beautiful bread, and I have no doubt very tasty!
Photos as always!
Thanks for the beauty !
Tumanchik
Is this the same bread? Very beautiful! Just a piece of baking art.Angela your hands are accidentally covered with gold leaf? I’ll give my entire stock of bacon for a loaf of such bread!
Anatolyevna
ang-kay, Angela bread is so soft! Handsome! You spoil, you spoil with such bread! : girl-yes: I think the taste is amazing!
I have no sun-dried tomatoes this year, what can I replace
Gala
What a handsome man! Oh, what the color of the crust, what the color of the crumb!
ang-kay
My favorite girls thank you for stopping by. I am so glad that you liked the bread.
Quote: Tumanchik
Is this the same bread?
The same one.
Quote: Tumanchik
gold leaf
Nope. Regular. Already someone would have torn it off or would have laid it down, if there were such.
Quote: Anatolyevna
I have no sun-dried tomatoes this year, what can I replace
I do not even know. I'll try another recipe soon. So there is tomato paste. Will it fit?
Check mark,
ang-kay
Ksyusha, you always celebrate the photo, thank you. I'm trying sooo much.
Trishka
Duc, I take pictures of the current and eat
ang-kay
Good diet!
Sonadora
Angel, you're just a sorceress! What a pleasure it is to look at your bread and read recipes. Thank you very much for that.
Albina
Quote: Sonadora
What a pleasure it is to look at your bread and read recipes.

Angela, could not pass by without looking. Well, just delectable recipes.
ang-kay
Manyunya, Albina, Thank you, my darlings! Everything is for you!
Kras-Vlas
Angela -
What a cute fluffy redhead, just lovely!
Glows like amber, very beautiful bread!
MASTER !!!
Loksa
Well, very beautiful! And the preparation is interesting. I'll pocket a crust for myself, little one! Thanks for the nice bread, Angela.
Bridge
Oh, Angela. All day I walk in circles around your recipe. You see, he made such an impression on me that I just don't know what to say. Any words, admiration, they somehow do not convey all my admiration. In general, you just need to take it and bake.
ang-kay
Olya, Natasha, Oksana, what kind words you found about my bread and me! Thank you! Maybe someone will bake out of you. I would only be glad.
Olga from Voronezh
What a handsome man!
Thanks for the recipe!
ang-kay
Olga from Voronezh, and thank you for your attention!
kubanochka
Angelatake my Tomatenzipfel Bread (inspired by ang-kay) (inspired by Lutz Geissler's)

Tomatenzipfel bread (based on Lutz Geissler's recipe)

Tomatenzipfel bread (based on Lutz Geissler's recipe)

Tomatenzipfel bread (based on Lutz Geissler's recipe)

I cut it hot, I couldn't stand it. I often bake with sun-dried tomatoes, I like it. But this one !!! Where else can I find a cool proofing basket (((
ang-kay
Lenochka, handsome! Hope you like the taste? I didn’t even hope that someone would try to reproduce it. Thank you very much!
And there are good baskets on Ali, even with covers. But you can also look at the millers.
Fotina
Angela, if I soak dried tomatoes overnight, will they do? Well, I have no jerky, but I want to bake tomorrow. To the store too lazy to go. Or leave it for later? When will I buy sun-dried tomatoes?
ang-kay
Svetlana, soak. Only longer than prescription. Maybe you need a little more water.

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