August 10, 2011

Roasted Tomato, Garlic, and Ancho Chili Bread

Today, I was bored.  And when I'm bored, I bake things.  Now, I really need to get a sourdough starter going so that I can finish off the Bread Baker's Apprentice Challenge, and I intend to start that tomorrow, but today I needed instant gratification.  At first I considered a variation on BBA's Potato Rosemary bread, being as it is fantastic, but I didn't have the time to do the pre-ferment, nor did I have potatoes or rosemary.  What to do??

Then I came up with this idea, after looking through my refrigerator.  It would be amazing, using some ingredients that needed to be used or they would go bad.  The spiciness of the chili would compensate for the lack of a pre-ferement.  All I needed to do was come up with the formula.

I was not certain this would work.  I've never dared to come up with a formula all on my own.  But I was hungry.  So I went for it, and the results were all I could wish for!

From the beginning, I intended for this to be a wet dough, cooked in a pot like the famous No-Knead Bread.  As it happens, I seem to be lacking in oven-safe pots.  So I ended up treating this more like a ciabatta, and it worked out!


1/2 head garlic
olive oil
12 grape tomatoes
1 ancho chili, diced
3 c flour
3/4 t salt
1/2 t yeast
1/4 c hot water
1 c water

Preheat oven to 350.  Wrap garlic in tinfoil with a spash of olive oil and roast for 40 minutes.  Add the tomatoes when there is 20 minutes left.

Let garlic and tomatoes cool.  Peel garlic and dice.  Skin tomatoes and dice.

Combine flour, salt, garlic, tomatoes, and chili in a stand mixer.  Separately, mix yeast and 1/4 c water.  Wait 10 minutes or until yeast is frothy.  Add to flour mix along with 1 c water.

With paddle, blend for 1 minute.  Switch to dough hook and mix for 5-8 minutes or until dough is well blended.  Dough should be quite sticky, clinging to bottom and sides.

Transfer into greased bowl, cover and let rise 1 hour.

Stir down.  Place bed of flour on counter and transfer dough.  Fold loosely and spray with oil and cover.  Rise again, 1 hour.

Meanwhile, preheat oven to 515.  When oven is hot, carefully transfer dough to baking sheet.

Bake 5 minutes, then reduce heat to 425.  Bake 10 minutes, then turn 180 degrees, continue baking 10-15 minutes or until loaf registers 205.

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