Tomato, Basil and Garlic Artisan-Style Baguettes
- Ingredients:12
- Servings:72
- Calories per serving:220
Tomato, Basil and Garlic Artisan-Style Baguettes
- Ingredients:12
- Servings:72
- Calories per serving:220
Artisan-style bread with roasted tomatoes, basil and garlic is easy to make yourself with Gold Medal™ All Trumps™ High Gluten Flour and a few simple ingredients.
Ingredient
Roasted Tomatoes
| Ingredient | Weight | Measure |
|---|---|---|
| Roma tomatoes, sliced 1/8-inch thick | 13 oz | 2 1/4 cups |
| Basil, fresh, minced | 1 oz | 3/4 cup |
| Olive oil | 1 oz | 2 Tbsp |
| Garlic, fresh, chopped | 1 oz | 2 Tbsp |
| Salt | ---Value Not Available | 1 tsp |
| Black pepper, ground | ---Value Not Available | 1 tsp |
Dough
| Ingredient | Weight | Measure |
|---|---|---|
| Gold Medal™ All Trumps™ Bakers Flour High Gluten Enriched/Bromated/Unbleached 50 lb (50121) | 3 lb 7.00 oz | 11 cups |
| Granulated sugar | ---Value Not Available | 2 Tbsp |
| Salt | ---Value Not Available | 1 2/3 Tbsp |
| Instant yeast | ---Value Not Available | 2 1/2 tsp |
| Water, cool | 2 lb 7.00 oz | 4 3/4 cups |
Assembly
| Ingredient | Weight | Measure |
|---|---|---|
| Parmesan cheese, shredded | 1.50 oz | 6 Tbsp |
Instructions
- Roasted Tomatoes
Toss together sliced tomatoes, basil, olive oil, garlic, salt and pepper in a large bowl until thoroughly coated.
Spread out in a single layer onto a parchment-lined sheet pan.
Bake as directed until slices are tender and lightly browned; cool completely then chop and set aside.
| Bake | Temp | Time |
|---|---|---|
Convection Oven* |
325°F |
20-25 minutes |
Standard Oven |
350°F |
28-32 minutes |
*Rotate pans baked in convection oven one-half turn (180°) after 10 minutes of baking.
- Dough
Mix flour, sugar, salt and yeast in a large mixing bowl; pour in water and stir together until combined.
Turn out onto table and work approx. 1 minute until it comes together like biscuit dough.
Form into a ball then place in container covered with plastic wrap; allow to sit at room temp. for 30 minutes.
Remove from bowl and gently push gases out while forming into a rectangular shape approx. 14x10-inches.
Sprinkle chopped, Roasted Tomatoes on top and press firmly into dough.
Roll dough starting at long edge like a jelly roll; gently flatten into an oval shape then fold into thirds.
Place in container covered with plastic wrap; allow to sit at room temp. for 45 minutes.
Remove from bowl and gently push gases out while reforming into a ball; place in larger container covered with plastic wrap.
Allow to sit at room temp. 10-12 hours until doubled in size.
- Assembly
Turn dough onto table and gently push gases out; weigh and divide into 6 equal pieces.
Use only enough flour so the dough doesn't stick as you form each piece into a large rectangular shape; cover and allow to rest 15 minutes.
Push dough into a large rectangular shape; top each loaf with 1 Tbsp Parmesan cheese.
Fold over 3 times to make a loaf shape approx. 12-inches long while both ends come to a soft point; pinch the seam closed.
Place sealed-side down on a greased or pan sprayed perforated sheet pan; cover and proof at 75°F approx. 1 hour until almost doubled in size (loaves should jiggly and airy looking).
Cut 3 even, 45° diagonal cuts, approx. 1/2-inch depth with a sharp knife or baker's blade (lame).
Spritz each loaf with water-filled spray bottle; immediately bake as directed until the bottom of the loaves sound hollow when tapped and they have a nice golden-brown color.
Allow to cool for at least 25 minutes before slicing each loaf into 12 pieces.
| Bake | Temp | Time |
|---|---|---|
Convection Oven* |
325°F |
16-21 minutes |
Standard Oven |
350°F |
20-23 minutes |
*Rotate pans baked in a convection oven one-half turn (180°) after 8 minutes of baking.
Recipe Tips
- Loaves can be frozen and served later if needed.
Nutrition Facts
- Calories220
- Total Fat1g
- Protein9g
- Total Carbohydrate44g
- Sugars1g
Servings: 72
Serving Size: 1 piece
Amount Per Serving Calories : 220
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Total Fat | 1g | 2% |
| Saturated Fat | 0g | 0% |
| Trans Fat | 0g | % Value Not Available |
| Monounsaturated Fat | 0g | % Value Not Available |
| Polyunsaturated Fat | 0g | % Value Not Available |
| Omega-3 | 0g | % Value Not Available |
| Cholesterol | 0mg | 0% |
| Sodium | 210mg | 9% |
| Total Carbohydrate | 44g | 15% |
| Dietary Fiber | 2g | 8% |
| Soluble Fiber | 0g | % Value Not Available |
| Insoluble Fiber | 0g | % Value Not Available |
| Sugars | 1g | % Value Not Available |
| Protein | 9g | % Value Not Available |
| Vitamin D | Value Not Available | 0% |
| Calcium | Value Not Available | 0% |
| Iron | Value Not Available | 15% |
| Potassium | 15mg | 0% |
| Vitamin A | Value Not Available | 0% |
| Vitamin C | Value Not Available | 0% |
| Vitamin E | Value Not Available | 0% |
| Thiamin | Value Not Available | 40% |
| Riboflavin | Value Not Available | 0% |
| Niacin | Value Not Available | 15% |
| Vitamin B6 | Value Not Available | 0% |
| Folic Acid | Value Not Available | 40% |
| Vitamin B12 | Value Not Available | 0% |
| Pantothenic Acid | Value Not Available | 0% |
| Phosphorus | Value Not Available | 0% |
| Magnesium | Value Not Available | 0% |
| Zinc | Value Not Available | 0% |
| Manganese | Value Not Available | 0% |
| Selenium | Value Not Available | 0% |
| Copper | Value Not Available | 0% |
| Beta-Carotene | Value Not Available | % Value Not Available |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
Exchanges
- Starch 3,
- Fruit 0,
- Other Carbohydrate 0,
- Skim Milk 0,
- Low-Fat Milk 0,
- Milk 0,
- Vegetable 0,
- Very Lean Meat 0,
- Lean Meat 0,
- Medium-Fat Meat 0,
- High-Fat Meat 0,
- Fat 0,
- Fruits 0c,
- Vegetables 0c,
- Grains 0oz-eq,
- Meat & Beans 0oz-eq,
- Dairy 0c,
- Fats & Oils 0tsp
Carbohydrate Choice
- Carbohydrate Choice3
