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TARRP bread


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(Tomato, asiago, rosemary, roasted garlic, parmesan)

This formula was contributed by Steve Barnhart, CC, CJB, Production Manager of Bennison's Bakery, Evanston, IL.

Ingredients Lbs. Ozs. Baker's % Method
Bread flour 20 5 94.8 Mix for four minutes in first speed in a spiral mixer. Switch to second speed, and mix for four minutes.
Whole wheat flour 1 2 5.2  
Water, cold tap 13 14 64.7  
Sponge 7 8 35  
Levain 1 2 5.2  
Salt   7.2 2.1  
Yeast, fresh compressed   3.4 1  
Malt powder   0.7 0.2  
Tomatoes, sun-dried 2 10.5 12.4 Dice. Soak in tepid water for 10 minutes, and drain.
Parmesan cheese, shredded 1 5.2 6.2 Add with tomatoes to dough. Mix until incorporated.
Asiago cheese, 1/4-in. cubes 1 5.2 6.2  
Rosemary, fresh, chopped   1.7 0.5  
Garlic, roasted, chopped 1 6.3 6.5  
Total appr. wt. 51 7.2 240  
Instructions: Rest dough in oiled container for 45 minutes. Punch and fold. Rest another 30 minutes. Divide into 22-oz. pieces. Round the pieces, and let them rest for 15 minutes. Shape the pieces into oblongs. Proof them for about 45 minutes in a covered rack, with six to a parchment paper-lined board. Score each loaf three times like a baguette. Bake with steam at 480°F for 10 minutes. Open the damper and finish baking for about 10 to 15 minutes.
Yields 36 1-lb. 6-oz. loaves

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© 2008 Penton Media Inc.


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