TARRP bread
(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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