This was my kitchen sink recipe. I accidentally made too much baguette dough so I decided to throw some of it in my banneton with a few added extras. I had sun-dried tomatoes around and I had recently ground up some parmesan. So, I thought, why not mix it into my extra dough. Before putting it into the oven I spritzed it with water and gave it a sprinkling of cracked pepper. Out of all the breads I have made this one actually made my mouth water when it was baking. The smell was incredible. Here is how I made it.
Follow my poolish recipe for the dough. I made 900 grams of dough for this recipe.
After the second rise lightly flatten out the dough into a square that is roughly 12″x12″. On one half of it sprinkle 1/4 cup ground parmesan cheese and then, on top of that, gently press in 1 cup of chopped sun-dried tomtatoes. Leave 1/2 inch of dough around the edges so that you can seal it back up again. Fold the empty side over the top of the tomatoes and press down on the edges to seal. Flatten the dough slightly and business fold it into thirds (like you are mailing a business letter). Let your dough rest for 5 min and business fold again. I folded mine three times.
At this point you should have a few layers of tomato and you will want to shape your dough into a boule. You don’t need a banneton for this because all of the folding and shaping has made your dough fairly tough and it will stand on its own. However, let your boule rise for an hour, until doubled, before baking.
Pre-heat the oven to 500F while your dough is rising.
Right before baking spritz your boule with water and top with pepper. You need the pepper. Trust me.
Spray the walls of your oven with water and bake for 2 minutes. Repeat. Repeat. Turn the heat down to 425
Bake again for 30 min at 425.
Check the temp of your bread after 30 min. If the internal temperature isn’t over 195 it isn’t done. The optimal temp is between 195 and 205.