Main Ingredients:
High-gluten flour: 240g; Liquid starter: 110g; Tomato juice: 117g; Yeast: 3g; Butter: 25g; Sugar: 40g; Salt: 3g; Chopped cherry tomatoes: 70g.
Additional Ingredients:
Liquid starter: High-gluten flour: 105g; Warm water: 150g; Cake flour: 45g; Yeast: 1g.
Flavor: Milky; Technique: Baking; Time: Several hours; Difficulty: Advanced.
Tomato Toast (Poolish) Cooking Steps
Mix the liquid starter ingredients with water, stir well, and refrigerate at 5°C for 24 hours.
Peel the tomatoes and juice them in a food processor.
Place 110g of starter, high-gluten flour, tomato juice, yeast, and sugar in a bread maker.
Mix and knead evenly, knead at speed 10 for 20 minutes in the bread maker.
Add softened butter gradually and continue kneading until the butter is fully incorporated into the dough, making the dough smooth and soft. (You should be able to pull a thin, transparent film of dough)
Fold in the chopped cherry tomatoes using a folding method.
Let it rise until doubled in size, then gently press the dough to release air bubbles.
Divide the dough into three portions, shape into rounds, and let it rise for 15 minutes.
Roll out the dough, roll it up from top to bottom, and tighten the ends.
Butter the sides of the toast box, place the shaped dough with the seam side down in the toast mold, and let it rise at room temperature for the final proofing.
Let it rise until the dough reaches 80% of the toast mold.
Preheat the oven to 190°C, bake on the middle rack with both top and bottom heat for 40 minutes. (Cover with a lid after 30 minutes of baking)
