Sun-dried tomato bread

Kneading time: 12´

Dough temperature: 23 ºC

First bulk fermentation: 1h 

Second fermentation (dough divided): 30'

Shaping and third fermentation: 1h

Baking time: 45'

Oven temperature:  210 ºC

ELABORATION

• Mix the different types of flour and water in the stand mixer. Knead for 5 minutes. 
• Autolyse the dough for 30 minutes.
• Add in the levain and mix for 1 minute at a low speed.
• Knead for another 7 minutes at medium speed. Add in the salt and yeast a minute later.
• Add in the sun-dried tomatoes (previously cut into cubes).
• Bulk ferment for 1 hour and 30 minutes.
• Divide the dough into 550 g. portions and shape them into balls.
• Let them rest for 30 minutes.
• Shape the dough into Batards.
• Let them ferment for another hour.
• Bake them at 210 ºC for about 30-40 minutes.