Tomato Root Bread from Eibauer

Summary

Ingredients

• 900 g flour, 550
• 200 g sourdouh, (wheat sourdouh, TA )
• 490 g water
• 20 g salt
• 1 bag / s dry yeast, (or possibly fresh yeast approx. 5 g)
• 1 glass tomato (s), dried (Orto Mio)
• 50 g oil, from the jar
• Rye flour
• Cornmeal

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Instructions

1. Cut the tomato pieces out of the jar. Mix all ingredients and knead sufficiently in the food processor until the tomato pieces are divided and distributed. Place the dough in the proofing bowl and fold it several times. Duration approx. 1 - 2 hours.
2. Do not knead the risen dough, but cut it into 3 pieces. Divide again into 3 pieces and pull to the desired length (if you want it smaller, you can also divide 6 pieces).
3. Twist the dough pieces in and roll them lightly in a mixture of rye and corn flour. Let rise briefly and bake in the preheated oven at approx. 230 degrees - spray water on the oven wall - until the desired brown color.
4. If you have Climate Plus - 1 burst of steam at the beginning. Duration approx. 25-30 min.