Saturday, 8 June 2013

Sun Dried Tomato Sourdough cob

Sun Dried Tomato Sourdough cob

Sun Dried Tomato Sourdough Cob has a superb full flavour, as if sourdough isn't great on it's own. So continuing on from my ongoing sourdough variations I chopped up around 150 grams of sun dried tomato's. These tomato's were from a jar filled with olive oil so the infused oil brings more texture and a longer lasting sourdough cob. The recipe is the same one I used for the classic Banneton sourdough cob but with the sun dried tomato. I have to say that this sourdough is a lot more precarious to use, in other words more delicate. The transfer process from Banneton basket to baking tray does deflate the dough somewhat. In saying that once the sourdough cob goes into a steaming hot oven it bounces back. I think I will experiment without the banneton basket and try different shapes. For example french sourdough stick or a classic sourdough Bloomer, there is no end to the variety of flavoured sourdough bread. For flavour this Sun Dried Tomato Sourdough Cob has it in spades. Next up a  Granary or Rye sourdough.... can't wait.
Sun Dried Tomato Sourdough cob

Here is the Medwin House Sourdough Cob recipe, just add 150 to 200 grams of chopped sun dried tomato. Mix the sun dried tomato into the sourdough for the full five minutes on second speed.

Sun Dried Tomato Sourdough cob

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