Tomato Bread

by A.J. Coltrane

We had company the other night, and I wanted to make a short-notice bread.  Lacking the time for the flavor to develop on its own, I decided to use tomato puree from the freezer in place of some of the water.

I went for a slightly higher “hydration” bread, with the expectation that the puree wasn’t 100% water. So:

400g bread flour, 166g puree, 94g water. (65% hydration). 8g salt. 1 tsp instant yeast. The dough was mixed for 10 minutes on low speed, followed by a 90 minute rise.

A dutch oven was preheated to 425F. The dough got 22 minutes covered and 15 minutes uncovered. (A longer time uncovered might have created a super dark bread, due to the sugars in the tomato puree.)

150416 tomato bread

The picture makes it look smaller than it really was, though it didn’t rise or spring as much as I would have anticipated, and the crumb was relatively tight.

I’m of the suspicion that the actual water content was around 50% or so. Next time I’ll look at the dough rather than just doing the math and walking away — even 25 grams of water might have made a big difference.

Still, it was attractive and it tasted good. Another lesson learned.

One thought on “Tomato Bread

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