- 16 oz pureed and strained tomato (Note: You can substitute tomato sauce/juice, or marinara sauce)
- 1 1/4 c sourdough starter (100% hydration, 1:1 water/flour ratio)
- 2 c All-Purpose flour
- 1/4 c tomato paste
- 1/4 c milk
- 1/4 c sugar
- 1/2 c Parmesan cheese
- 2 t salt
Step Three -- The Dough: Work in flour in 1/2 cup increments until you can't stir it with a spoon anymore. Then turn onto floured surface and knead in more(3-4 cups flour total for this stage) until desired stiffness, then spray with oil and cover with either plastic wrap or a bowl. Rest one hour, it will develop more gluten while it rests.
- If you want a free-form loaf, you'll need a stiff dough so it doesn't flatten out to a pancake during rise, so knead in however much it takes to make the dough not sticky, just smooth and elastic.
- For loaf pans, you can stop short when it's still a bit sticky.
Step Four -- Forming -- I usually use loaf pans, and this technique shows how to do both styles, free-form and loaf pans. The first two loaves are done the same way and that's what I used for the loaf pans, and the last is the round loaf. (As you can tell from the picture, I'm less good at the free-form loaves -- mine's all lumpy!)
Step Five -- Panning -- Whatever the pan style, lightly spray with oil and dust with cornmeal. It will stick without the cornmeal. After, spritz again and cover with plastic wrap. Rise to double, 1-2 hours
Makes best grilled cheese sammiches ever!