May 1, 2010

Tomato-Basil Semolina Baguettes

These are good baguettes, although not my favorite tomato baguettes. It makes the house smell wonderful all the time you're baking, though.

Tomato-Basil Semolina Baguettes

1 1/3 cups water
2 tsp. yeast
2 tsp. lemon juice
1 Tbsp. sugar
2 tsp. extra-virgin olive oil
2 tsp. dried basil
2 tsp. minced garlic
2 tsp. salt
3/4 cup wheat flour
3/4 cup semolina flour
2 1/2 cups bread flour
1/4 cup julienne-cut sun-dried tomatoes

Heat water until warm, between 105ºF and 115ºF. Pour into warmed mixing bowl, and add yeast, lemon juice and sugar. Let stand 5 minutes. Add oil, basil, garlic, salt, wheat flour and semolina flour. Beat well. Cover and let stand 15 minutes.

Slowly add bread flour. Mix until dough forms. Knead on medium speed until dough is smooth and springy but soft to the touch. Knead in tomatoes. Cover and let rise one hour.

Punch down dough, and divide into 2 loaves. Shape each baguette. Cover and let rise until doubled, about 45 minutes. Preheat oven to 375ºF. Slash the top of the loaves just prior to baking. Bake 25 to 30 minutes until loaves are golden. Cool on wire rack.

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