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:
The PArtisan Baker 
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 I¹ve ever used and I¹m so delighted. To give you a measure of just how much I¹m floating on air at the results of following your guidance and getting the best ever results; Its the best boost I¹ve 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” >