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
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