Bread and Tomato

By corlear

Ingredients

• For the pizza dough:
• 11/2 cup plain flour
• 3/4 oz dried yeast
• 3/4 cup milk
• 1 tsp salt
• 2/3 oz starter dough (if available)
• Note: Minimum recommended amount to guarantee a good result.
• For the airbags:
• pizza dough (see previous step)
• For the tomato water:
• 4.4 lb ripe tomatoes
• For the tomato sorbet:
• 2 cups tomato water (see previous step)
• 1 1/2 sheets gelatin (previously rehydrated in cold water)
• 1/2 oz egg white
• 2/3 oz dextrose
• To finish:
• Maldon salt
• Virgin olive oil

Details

Servings 10

Preparation

Step 1

For the pizza dough:
1. Dissolve the yeast in the milk at 53ºF.
2. Sieve the flour and place with the starter dough in the mixer.
3. Gradually add the milk and salt to the flour at medium speed and using the hook.
4. Continue kneading until you have a smooth elastic dough. (Do not overwork it or the dough will toughen and it will be difficult to stretch).
5. Put the dough on a cold surface.
6. Shape the dough into a ball and then divide it into four equal parts. Roll these parts into balls to help them rise. Leave them to prove at 40ºF for 1 hour.

For the airbags:
1. Stretch through the pasta maker at the widest thickness. Cover the dough with a damp cloth and leave to rest for approximately 1 minute.
2. Stretch the dough again through the widest part. Cover with a damp cloth and leave to rest for 1 minute.
3. Repeat this step several times until you have a 0.5 mm thick sheet.
4. Cut out 3.5 mm diameter circles using a pastry cutter. Leave to rest for 10 minutes.
5. Bake in the oven at 2120ºF for 2 minutes and turn them over until they are cooked.
6. This recipe makes approximately 100 units, but it is not recommended to make a smaller amount.

For the tomato water:
1. Clean the tomatoes and cut into quarters.
2. Use your hands to pulp the tomatoes without making a purée.
3. Leave them in a sieve that you have previously dampened with water.
4. Throw away the pulp and keep the tomato water. It should be transparent and light pink in color.

For the tomato sorbet:
1. Heat ½ cup of tomato water and dissolve the gelatin and dextrose in it. Mix with the remaining water and egg white.
2. Put in the ice-cream maker and when it begins to thicken, change the cold position for 2 minutes to beat the sorbet.
3. Return to the cold position and beat for another minute. Keep in the freezer at a temperature between -36 and -50ºF.

Final Steps & Preparation:
1. Make a small hole in the top of the puffed bread and use a syringe to fill it with olive oil.
2. Cover the hole with a Maldon salt crystal
3. Place a small amount of tomato sorbet with the stuffed bread on top.