Last
weekend, Zorra and Sandra called for the 20th synchronous baking event. We baked
a no-knead bread with cheese, tomatoes and garlic. The original recipe is from kingarthurflour.com But I changed the
recipe a bit.
The
two ladies are organizing this event for a couple of years. I wanted to take
part also in the past, but something always came in between. Either the recipes
were too complicated for me or on that weekend I had already something planned.
But this time I could take part. And so the No-Knead bread with cheese,
tomatoes and garlic was baked. The dough was prepared on Saturday evening,
because it has to rest for at least 8 hours. And then the bread was baked on
Sunday.
We need:
For
the dough:
- 525 g wheat flour, universal
- 1 teaspoon dry yeast
- 1 ½ tsp salt
- 35 ml basil olive oil
- 340 ml lukewarm water
For
filling:
- 150 g Emmentaler cheese, grated
- 60 g dried tomatoes
- 6 cloves of garlic, pressed
For
topping:
- 1-2 handful cherry tomatoes
- 6 cloves of garlic
Preparation
time: 20 minutes
Rest
period: 10+ hours
Baking
time: 50-55 minutes
This is how we
proceed:
Combine
the flour, yeast, salt, oil, and water in a large mixing bowl. Stir everything
together on medium speed in a stand mixer for 90 seconds until you get a
sticky, elastic dough. Place the dough in a large, lightly greased bowl, cover
it, and let the dough rest at room temperature for at least 8 hours.
After
the resting time, place the dough on a lightly floured surface, and pat it into
a 30x35cm rectangle. Spread the cheese, sun-dried tomatoes and garlic over the
surface of the dough.
Starting
with the long side, roll the dough into a log. Place the dough in a lightly
greased loaf pan. Cover the pan and let the dough rest for another 2 hours.
Preheat
your oven to 220°C/ 450°F.
Wash
and halve cherry tomatoes. Peel the garlic cloves. Line the tomatoes and garlic
down the loaf.
Place
the pan in the oven, and bake for 20 minutes. After 20 minutes remove from the
oven and cover with aluminum foil. Bake for another 20 minutes. Then remove the
foil and bake for another 10-15 minutes. You could also cover the pan with foil
and bake for 40 minutes and then remove the foil and bake for another 10-15
minutes.
Remove
the bread from the oven, allow it to cool for 10 minutes and then remove from
the pan and place on a rack to cool completely.
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