Tomato2ways

Le Pain Quotidien – that old favourite Tomato Bread with Sundried Tomatoes:


It’s in “Bethesdabasics” the first book, but if you haven’t come across it it was originally Rick’s (Mairs Bakehouse) idea. Take a regular recipe and replace one third of the water with tomato sauce or even just tomatoes straight from the tin. I formalised it a bit by putting a formula together with a percentage of rye flour and including sundried tomatoes.

As a matter of interest, a lot of people are scared rigid when it’s oven time and their dough is looking limp like this:
But say the magic words and give it 50 minutes:

One thought on “Tomato2ways

  1. Dear Mick,

    Just received this magnificent picture of the tomato bread truly a masterpiece!

    Also, I take this opportunity to once again say how superb your two books are and your guidance and method of sourdough production is the best Ive ever used and Im so delighted. To give you a measure of just how much Im floating on air at the results of following your guidance and getting the best ever results; Its the best boost Ive had since major cancer surgery for both my wife and I a year and a half ago from which we both came close to dying in theatre which resulted, a few months ago with us both receiving the cancer free all clear! That was great and so is your method good stuff Mick – very , very good stuff!

    John

    On 28/11/2012 18:13, “The PArtisan Baker” wrote:

    > bethesdabakers posted: “Le Pain Quotidien – that old favourite Tomato Bread > with Sundried Tomatoes: It’s in “Bethesdabasics” the first book, but if you > haven’t come across it it was originally Rick’s (Mairs Bakehouse) idea. Take a > regular recipe and replace one third of the” >

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