Wheat tomato bread

Category: Sourdough bread
Wheat tomato bread

Ingredients

Wheat sourdough 100% 350 BC
Water 190 g
Wheat flour 550 BC
Salt 1.5 tsp.
Sugar 1.5 tbsp. l.
Vegetable oil 3 tbsp. l.
Tomato paste 2 tbsp. l.

Cooking method

  • Mix the paste with water.
  • Now knead the dough from all the ingredients.
  • Let it come up until it doubles in volume. I have this process
  • takes 2 hours (in a bread maker, on heating or in a multicooker on the "Dough" mode)
  • Take out the bun on a dusty, flour, table and shape the bread.
  • Place in a greased, oiled, mold.
  • Cover with cling film and leave to proof. This takes 60-90 minutes, depending on the heat in the room.
  • Now we heat the oven to 200 * C, put down a pan with water for steam and put our bread there.
  • After 15 minutes, reduce the heat to 180 * C (steam can be removed) and bake for another 25 minutes.
  • At the end of baking, remove the bread from the mold, put it on the wire rack and cover with a towel.

Cooking program:

bread maker, oven

Wild cat
Natasha, and tomato paste is strongly felt? What pulp? Fine pore?

nothing that on "you"?

ANGELINA BLACKmore
Quote: Wildcat
nothing that on "you"?
Everything is correct - me on "you"

Maria, tomato paste is not felt AT ALL. She only gives a bright yellow color to the dough)) And the crumb is finely porous, even. When the bread cools down (I give it a night to cool down), it is perfectly cut, not a crumb falls. In general, I noticed this for sourdough bread.
Palych
ANGELINA BLACKmore, and if there is no pasta, but there is a volume. the juice? In essence, by stirring the paste in water, we get some kind of juice? Interestingly, there are some approximate proportions of replacing juice with paste and vice versa?
ANGELINA BLACKmore
Igor,
If I didn't have pasta (or rather, I don't use it now), then instead of 190 ml. water and 2 tbsp. l. paste, would take 230-250 ml. juice (this is already the consistency of the kolobok will need to be looked at)
Palych
ANGELINA BLACKmore, meaning completely replace the prescription liquid on that. juice and do not dilute it in any way.
ANGELINA BLACKmore
Quote: Palych
and do not dilute it in any way
There is no need to dilute the finished juice. It is not thicker than water + pasta.

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers