It's summer and I love the colour I can get from the market. Tomatoes, zucchini, aubergine, capsicum in all red, yellow and green robe. Seeing all these colourful veggies..my though went straight to Ratatouille. Easy. healthy and flavourful vegetable stew. Ratatouille is just a classic french vegetable stew. That's it!! Oh NO! it's a movie too!! Have you seen it? It's about a young garbage boy name Linguini befriended with a rat who make the best Ratatouille. Love this movie.. it brings out the romantic side of Paris and how French are when comes to their "Savoir faire"..
Anyway, I made my Ratatouille the other day and as usual there is a lot of liquid from the vegetables. So, I scope out a cup of the Ratatouille goodness and mix it to my bread :) Call me a crazy baker if you want.. Just love to experiment, always trying out new things.. sometimes good but other time..Yeekkk!! Lucky for this, it's a Yeahhhh.. how could it go wrong with all the colours and vitamins?? Not only it gives great colour but taste really good too.
1kg Very Ripe Tomatoes (roughly chopped up)
2 medium Zucchini (Cut into small cubes)
1 medium Eggplant (cut into small cubes)
4 medium Capsicum (cut into pieces)
1 medium Onion (cut into cubes)
3 cloves Garlic (minced)
3 springs Thyme
2 springs Rosemary
3 Bay leaves
Salt and pepper to season
1. In a pot heat a bit of olive oil to brown onions and garlic. then mix in the rest of the ingredients and cook slowly until everything turn soft, about an hour or so. Season with salt and pepper. That's it!
2. Usually, Ratatouille gives out a lot of liquid, to make it more concentrate.. I scope out most of the liquid to make soup and this time I use it for bread. Just cook the ratatouille until soft and almost dry. You can either enjoy it as a vegetable dish to go with any roast or as Pasta/pizza sauce.
By the end of summer, I would usually made a lot and freeze the extra for the winter months to come.
Here's what and how for the bread:
500gm Bread flour
350gm Ratatouille broth
100gm Sourdough starter (100% hydration)
50gm +10gm Sunflower seeds (pre-soak, this is important so that you will not have burn seeds, like mine.)
5gm Salt (I use less salt as the Ratatouille is already with salt)
- Mix and knead all of the dough ingredients except the 10gm of Sunflower seeds to make a soft, smooth dough.
- Cover the dough, and let it rise for 2 hours or more depend on your kitchen temperature, or until it's nearly doubled in bulk.
- Do 2 stretch and fold at 30mins and 60mins.
- Sprinkle some Sunflower seeds in your Benetton and let rise for about an hour or 2, until noticeably puffy.
- Do the finger test by pressing lightly into dough: dough that springs back immediately and leaves no indentation indicates under proofing. If the dough springs back somewhat but still leaves a discern indentation then it's proofed properly - with just enough rise left to give you some nice oven spring. But if the indentation just stares back at you you've probably let it ferment too long.
- Bake in a preheated 200°C oven for 10 minutes, with steam. Then another 20 - 30mins or until bread turn golden red and sounds hollow when tapped at the bottom.
- Cool on a rack.
Sending this to Yeast Spotting and BYOB