Ingredients
Directions
- 1
After mixing flour, water, and starter, rest for 30 min, then add salt.
- 2
After 30min wet your hands and perform one set stretch and fold, rest covered for 30 min. Repeat this step one more time.
- 3
Spray your working table with water and perform lamination to add the tomatoes. Wrap it up, cover, and rest.
- 4
3 coil folds 35min apart. 5 1/2h bulk
- 5
Cold retard until the following day
- 6
Dump the dough on a floured parchment paper, stretch it out make a square and divide it into four pieces then try to make a ball with each piece. Use flour as necessary this dough stick to everything.
- 7
Rest while the oven is preheating.
- 8
Bake at 450F for 15min with steam then reduce to 420F remove steam and bake ~15 min more.
- 9
Leaving the bread in the oven for 2 or 3 minutes longer will make your crust extra crispy.
