Sun Dried Tomato and Rosemary bread

Adapted from:
http://cherryonacake.blogspot.com.au/2010/05/rosemary-n-sundried-tomato-bread.html

Recipe:

4 cups bread flour
1 tsp salt
1 tsp instant yeast
1 T honey
 1 - 1 1/4 cup lukewarm water - I added around 1/4 more
1-2 T oil from the jar of sun dried tomatoes 
6-7 pieces of sun dried tomatoes, chopped
1 1/2 T chopped fresh rosemary

Method:
1. Sift flour into a large bowl. Add yeast and mix. Add the chopped rosemary and sundried tomatoes. Mix.
2. Add salt and add 1 cup of lukewarm water and the rest of the liquid ingredients. 3. Mix with the paddle attachment. Mix on slow and if necessary add more water. The dough should be soft and slightly sticky.
4. Change attachment to dough and knead for around 15 minutes till it is soft and elastic. Shape and first rise
5. After passed poke test, knead for around 5 minutes and ready for second rise
6. After second rise, shape and score the bread and let is have a final rise.
7. Bake at 220 C for 10 minutes, take out, lightly dust some flour over and bake for another 20 minutes on 200 C. Take out from oven and test for doneness by tapping the underpart and it should sound hollow. 

Final rise

 Shaped into 2 loaves

 after final rise and ready to go into oven

Sweet potato sourdough

Adapted from:

http://girlmeetsrye.blogspot.com.au/2014/04/how-sweet-it-is.html

Ingredients:

120g Bob

150g atta flour

350g of bread flour

150g sweet potato sieved through a colander

300g of warm water

12g of salt + 25g of water

Method:

Autolyse Bob, flour and water and sweet potato for about 2 hours

Stretch and fold for 4 hours duration

Shape and overnight ferment in fridge 

Bake 250c for 25 mins covered

Baked uncovered 230C for 25 mins

Sun dried tomato & Rosemary boule

Adapted from:
https://ovenloven.wordpress.com/2015/02/21/tomato-cheese-sourdough-with-rosemary/

Ingredients:

150g fully fed Bob

450g white bread flour

150g atta flour

480g warm water

12g salt

1tsp freshly chopped rosemary

70g sun dried tomato packed in oil

Method:

1. Autolyse starter, flour and water for an hour

2. Mix in salt, sun dried tomato and Rosemary

3. Stretch and fold around 5-6 times in 30 minutes interval

4. First shape and rest for 30 minutes in kitchen counter

5. Final shape and left in fridge for overnight proof

6. Baked in DO 20 minutes covered at 250C and uncovered at 230C for 20 minutes

After final shape

Ready to bake after overnight proof in fridge

All done but I will bake longer next time.

Tasted very flavoursome with the sun dried tomato. Will definitely attempt again

Crusty Hard Rolls

Adapted from:
http://www.kingarthurflour.com/recipes/crusty-european-style-hard-rolls-recipe


Ingredients:
200g Bob fully fed. Next time 100g is sufficient
480g Bread Flour
1 cup lukewarm water
1 1/2 teaspoon salt

Method:
1) Combine all of the ingredients and mix and knead them together. I used a mixer and knead for around 7-10 minutes

3) Allow the dough to rise, covered, for around 4 hours, gently deflating it and turning it over after each hour.

4) Turn the dough out onto a lightly greased work surface. Divide it into 9 pieces, shape the pieces into balls, and firm them up by rolling them under your lightly cupped fingers.

5) Place the rolls on a parchment-lined baking sheet, cover them, and let them rise for 1 to 2 hours, until they're puffy, though not doubled in size. They'll flatten out a bit as they rise; that's OK.

6) Cover the rolls, and refrigerate them for 2 to 3 hours. Towards the end of the rolls' chill, preheat the oven to 425°F.

7) Whisk together the egg white and water until frothy. Remove the rolls from the refrigerator, and brush them with the wash; you won't use it all up. Again, don't be discouraged if the rolls seem a bit flat; they'll pick up when the hit the oven's heat.

8) Slash a 1/4" deep cut across the top of each roll. I used an oil ceramic knife for this. Immediately put the rolls into the oven.

9) Bake the rolls for 20 to 25 minutes, until they're a deep golden brown. Remove them from the oven, and cool on a rack. Or, for best crunch, open the oven door, and allow the rolls to cool in the turned-off, open-door oven.