I was originally planning on using basil instead of oregano but the grocery store was out. I’m using a poolish for this recipe, which in hindsight isn’t really necessary since the sun dried tomato will overpower any extra flavour a pre-ferment will add. This recipe should make 6 120g buns, but I lost too much dough on the spoon, my hands, and the bowl and was only able to make 5.
- 119 g Bread flour
- 120 g Water
- 1/4 tsp Yeast
- 239 g Poolish
- 238 g Bread flour
- 84 g Water
- 5 g Salt
- 2 g Yeast
- 33 g Sun Dried Tomatoes
- 1 g Freshly ground pepper
- 19 g Roasted garlic
- 5 g Fresh oregano
- The day before making the bread, mix 119g bread flour with 1/4 tsp yeast, add 120g water and mix until there is no dry flour.
- Let the mixture sit covered for about 2 hours or until it becomes bubbly, then refrigerate overnight.
- Take the poolish out of the fridge an hour before making the bread
- Roast the garlic
- Mix 5g salt, 2g yeast, and 1g pepper with 238g bread flour
- Chop up 33g sun dried tomato's and 5 g oregano and mix with the flour
- Add 84g water and 239g poolish and stir until a ball forms.
- Knead for 10 minutes on a lightly floured or oiled surface, or use a mixer with the dough hook attachment for 5 minutes or until it passes the window pane test
- Put in a lightly oiled bowl and cover for about an hour, or until doubled in size
- Shape in to 5 120g buns. I had about 35 grams of dough left over, and cut it up into 5 pieces and added it to the buns.
- Cover and let rise for about 40 minutes
- Preheat oven to 218C/425F 10 minutes before putting the buns in the oven
- Bake for 15 minutes or until the internal temperature is 90C/190F
I’ll be trying to improve this recipe in a future post, next time I’ll use basil, add more roasted garlic and not use a poolish.
Sun Dried Tomato 14.0%