Calabrian Chili and Sun Dried Tomato Bread | Send Noods
Calabrian Chili and Sun Dried Tomato Bread
15 mins prepServes 8
A spicy and flavorful bread infused with Calabrian chili paste and sun dried tomatoes, perfect for ricotta toast. This easy no-knead recipe results in a sticky dough that develops a beautiful texture overnight.
1: Combine the flour, yeast, and salt in a large bowl.
2: Add 1 + 3/4 cups water (it should be about 70°F), sun dried tomatoes, Calabrian chili paste, and tomato paste, and stir until blended.
3: You’ll have a shaggy, sticky dough; add a little more water if it seems dry.
4: Cover the bowl with plastic wrap and let the dough rest for about 18 hours at room temperature.
5: Lightly flour a work surface, transfer the dough to it, and fold it once or twice.
6: Cover loosely with plastic wrap and let it rest for about 15 minutes.
7: Using just enough additional flour to keep the dough from sticking, gently and quickly shape it into a ball.
8: Generously coat a cotton kitchen towel with cornmeal, semolina, or wheat bran and put the dough seam side down on the towel.
9: Cover with another cotton towel and let rise for about 2 hours.
10: At least a half hour before the dough is ready, heat the oven to 450°F.
11: Put a 3- to 4-quart covered pot in the oven as it heats.
