In my files from baking school, I have a formula for sundried tomato bread. I had given it several tries. But with each, I wasn’t satisfied as well with the add ins. Garlic. Basil. At some point, I noticed that the dough’s structure was weak. It also had a very tight crumb. My conclusion was that the acid in the tomatoes impeded fermentation.

This last week, I decided to rework this dough with a larger percent of sourdough and small amount of yeast, tossing out any additions that might over power the core flavor. It worked.  The final finished product was a tomato flavor rich bread, with crisper crust and soft crumb that had a light airy texture. Really wonderful for for some mortadella, mozzarella, and basil. It’s a keeper!

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