|Sure, there are
three steps, but the
first step is easy
and the last two
steps don't require
any work at all!
|October 2, 2013
Basil Tomato Levain
No frost has hit our garden yet, so we're still enjoying some late
season produce. Amazingly, we have some basil that hasn't yet
bolted, so I've been using it on bread and in pizza. The basil is some
special type we bought at the nursery, but of course I can't recall the
exact type or why its not bolting. I also use dried tomatoes from the
garden and a bit of garlic. The smell of this bread is particularly
As you can see from the recipe, this is an adaptation of my one step
Place the stiff levain in a large bowl and add the water. Allow the
levain to soften for a few minutes in the water then stir until almost
smooth. Add the minced garlic, chopped basil and dried tomato
pieces. Stir in the salt and flours until smooth then stir vigorously
another 15-30 seconds. Cover and allow to rise at room temperature
overnight or for 8-9 hours. Refrigerate dough until ready to use or
proceed to forming loaves.
The next morning divide the dough in half (if making two loaves) and
shape into batards. Place on a parchment covered peel or baking
sheet and cover lightly with plastic wrap. Allow to rise at room
temperature for one hour.
Meanwhile, preheat the oven, baking stone and steam pan to 450
degrees. When ready to bake, dust the loaves with flour then score
and slide onto the baking stone. Pour a cup of water into the steam
bath and turn the oven down to 400 degrees. Bake loaves for 45
minutes then remove to a wire rack to cool.
Submitted to Susan's yeastspotting at the wildyeastblog.com