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Tomato Oregano Boule
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Tomato Oregano Loaf
Servings: 1 loaf
: 1521 kcal
Author: Just Jo
Ingredients
  • 350 g strong white bread flour
  • 1 tbsp dried oregano
  • 1/2 tsp sea salt
  • Good grind of black pepper
  • 1 tsp paprika
  • 7 g fast action dried yeast
  • 30 g soft butter
  • 2 level tbsp tomato puree
  • 200 ml warm water
Instructions
  1. Mix all the dried ingredients together then rub in the soft butter.
  2. Dissolve the tomato puree in the warm water and pour in a slow steady stream, mixing with your hand or a spatula until a soft but not sticky dough.
  3. Knead until springy, soft and feels light to the touch – I do it in the KitchenAid and it takes 5 minutes usually.
  4. Now I spray the insides of the mixing bowl from the KA with oil and cover the ball of dough with the lid until well risen, at least doubled in size.
  5. Punch down the dough then shape into a ball – once you have a tight ball shape, I find the best way to build up a bit of tension to encourage a good rise is to cup my heads around and under the dough ball, turning it by 90 degrees as I do so. Repeat several times until a smooth, spherical shape has been achieved.
  6. If using a bannetton, dust, dust then dust some more with plenty of extra flour. Pop your dough in it seam side down and dust with yet more flour before covering with cling film loosely and leaving to rise in a warm, draft free place. You could use a loaf tin or just go free form on a baking tray if not – the shaping process will build up enough resistance in the dough to form a good bloomer/boule even if made free form on a tray.
  7. Preheat the oven to 250°C – put a tray with cold water in the bottom of the oven and leave the door shut for 30 minutes if you can to really build up the steam.
  8. When the dough has risen to just a bit more than double it’s original size, gently invert the basket onto your hand then transfer the dough onto a floured baking sheet. It will feel light and you do need to be gentle but it is stronger than you think.
  9. Bake for 35-45 minutes, turning the oven down to 230°C as you close the oven door. CAREFUL – step back when you open the oven door as the steam will try to escape from the tray of water you put in there and you don’t want to scald your face or eyes.
  10. You will know when it is ready as the base will sound hollow when you tap it and the loaf will feel light as you lift it off the tray. Cool on a wire rack to prevent a soggy bottom.