Tomato Bread
Pastry Chef Savannah Velasco-Kent of Bread Scraps | Washington, D.C.
Adapted by StarChefs | March 2026 | Photo: Will Blunt
INGREDIENTS
Biga:
360 grams high-extraction wheat flour
216 grams tomato juice
Tomato Oil:
Cherry tomatoes
Olive oil
Levain:
100 grams King Arthur bread flour
110 grams strained tomato juice
10 grams sourdough starter
Poolish:
110 grams strained tomato juice
100 grams King Arthur bread flour
Scald:
150 grams King Arthur bread flour
320 grams strained tomato juice
Dough:
1 gram instant yeast
12 grams kosher salt
100 grams tomato juice
360 grams high-extraction wheat flour
14 grams tomato paste
To Assemble and Serve:
Rice flour
Semolina flour
METHOD
For the Biga:
In the bowl of a stand mixer fitted with a dough hook attachment, combine flour and tomato juice. Mix on low speed until just combined. Cover and let rest overnight at room temperature.
For the Tomato Oil:
Place tomatoes in a small saucepan. Cover with enough olive oil to submerge. Place pan over low heat and cook until tomatoes soften and release aroma. Remove from heat and let steep overnight. The next day, strain and reserve.
For the Levain:
In a nonreactive container, combine all ingredients. Let sit 4 hours at 80°F.
For the Poolish:
In a nonreactive container, combine tomato juice and flour. Let sit 4 hours at room temperature.
For the Scald:
Place flour in a nonreactive container and set aside. In a saucepan over medium heat, add tomato juice. Cook until steaming but not boiling. Pour over flour and mix until smooth. Let cool.
For the Dough:
In a stand mixer fitted with a dough hook attachment, combine salt, yeast, 216 grams Scald, 180 grams Poolish, and 90 grams Levain. Mix 5 minutes on medium speed. Increase speed and mix until dough begins to pull from the sides of the bowl. Let sit 15 minutes. Working in batches, add tomato juice, mixing after each addition. Mix additional 3 minus, or until gluten begins to develop. Add tomato paste and 40 grams Tomato Oil. Mix until fully incorporated. Transfer mixture to an oiled mixing bowl. Fold, then let sit 30 minutes at room temperature. Repeat additional two times. Weight and divide into two equal portions. Shape into rounds and set aside.
To Assemble and Serve:
Heat oven to 500°F. Place Dough on rice and semolina-floured couche. Place on a floured peel and set aside. Bring a pot of water to a boil. Pour water onto a sheet tray and place on lower rack of oven. Place Dough on hot stone and bake 20 minutes above boiling water. Remove Dough from oven and let cool 1 hour on a wire rack before serving.
