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bakingwithginaSourdough Pomodoro Roll
Updated: Jul 18
Pomodoro literally means tomato in Italian. During the pre-covid period, I always love patronising a cosy Italian bakery at Takashimaya, which served a variety of detectable Italian bread and pastries. Among all the choices, my favourite will always will be their tomato buns.
Today, I would like to recreate this vegan and healthy bread that is suitable for everyone. It's a perfect match with a bowl of piping hot soup or eaten on its own. I have also simplified the method for easy adoption, I hope you give it a try!
Ingredient
Active Levain or Cold Sourdough Discard 200g
Japanese Bread Flour 250g
Fresh Tomato Juice 100g
Tomato Paste 20g
Italian Herb 2g
Sugar 40g
Sea Salt 4g
Extra Virgin Olive Oil 40g
Method
In a stand mixer, add active levain/sourdough discard, bread flour, sugar, salt, tomato juice, tomato paste, and Italian herb into the mixing bowl except for olive oil and knead until combined, approx. 3-5 minutes
Add olive oil in 3 batches, ensure the olive oil is well mixed before adding the next batch and knead until windowpane. Pause and stop along the way to scrap down the sides of the bowl, approx. 15-18 minutes
Cover with cloth and proof for 2.5-3 hours, or, rest for 30 minutes (single proofing method)
Punch down the dough to deflate the air, divide the dough into 10 portions, roll into a ball, and rest for 15 minutes
Lay parchment paper on a baking tray, shape the dough, place it on the baking tray, and proof until it gets double in size, approx. 2-2.5 hours (at room temp at 28-30°C) - Click HERE to view shaping video
Preheat oven at 150°C for 15 minutes
Bake at 150°C for 25-30 minutes to retain the orange hue (oven setting varies, please observe and adjust accordingly)
Remove from the baking tray, transfer to a cooling rack, and cool
ENJOY!
Note
This recipe yields approx. 10 Pomodoro rolls
Masuda Canada100 is used as Japanese Bread Flour (Protein 13.2%), the product can be found at our shop, simply click "Order Form" to find out