Rosemary Tomato Confit
When I have a ton of fresh tomatoes on hand, this is one of my favorite things to make.
Here’s another adventure we had with our homemade sourdough starter.
The bread was delicious. I am a teensy bit sad that my little cuts in the top did not fan out the way I thought they would – the crust hardened up much faster than I imagined. Definitely another learning experience on the path of using homemade sourdough starters.
This bread did not rise a ton, for some reason – a reason that we’re still trying to figure out and if you have any ideas, please let me know! It doesn’t seem to be a problem when we make pizza crust with the starter – it is the best pizza crust I’ve ever had, in fact – a nice crust on the outside and perfectly chewy on the inside.
So – here’s what we did, pulling from several different sources:
Combine ingredients in a stand mixer using the dough hook. Mix to combine, then crank up the speed to medium and knead for about ten minutes. Cover and place in a warm area to rise for at least two hours.
Flour your hands and your work surface, and shape the dough into a round. Bake for about 35 minutes at 425.
After reading up a little bit, here are a few things we might do differently next time:
I am looking forward to trying again this weekend – it might take a couple of tries but I think we’ll soon have an excellent sourdough loaf.
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