Why am I beginning to bake my own bread? That’s definitely a long story… After leaving my home country, France, I was not expecting to find better bread in Switzerland. But when I arrived in Zurich, we found with my boyfriend the best bakery ever in Universitätstrasse. They are baking delicious bread called the “St Galler” and also “baguette” with dried red pepper. They have wonderful “croissant” as well. They just miss the “pain au chocolat”. That’s all!
I just moved back to Lausanne few months ago and I still didn’t find any good bakery. They are all using premade bread such as “pain paillasse” and even if I can understand that it is really convenient, it is definitely not always really tasty. So that’s why I am beginning to bake my own bread.
This dried tomatoes bread was amazing said my boyfriend. I hope you will like it too.
- 500 gr. of organic unbleached flour and more for the kitchen counter (3.8 cup or 17.8 oz.)
- 3.5 dl. of water (1.45 cup or 11.6 oz.)
- 20 gr. of organic baker's yeast (0.7 oz.)
- 2 teaspoons of salt (fleur de sel)
- ½ teaspoon of sugar
- 100 gr. of sliced dried tomatoes (3.57 oz.)
- If you do not have a robot, make a well in the center of the flour. Pour the ingredients into it and knead by hand until you get homogeneous dough. If you do have a robot, this will be easier for you. Place all the ingredients into the bowl and knead during 4 minutes.
- Let sit the dough during 2 hours.
- Brush the surface of the dough with water and let it sit again 30 minutes.
- Preheat your oven to 240°C (470°F). Put your bread at the bottom of the oven on a baking tray and add next to it a dish full of water.
- Bake for 12 minutes and without opening your oven low down the heat at 180°C (350°F). Bake again 30 minutes and voilà!
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