Sometimes, a wonderful creation can be stuck with a terribly unfortunate acronym. When first published in the May 2005 issue of Modern Baking, Steve Barnhart of Bennison’s Bakery in Evanston, IL chose to call his richly-flavored bread, laden with tomatoes, Asiago cheese, roasted garlic, rosemary and Parmesan cheese, “TARRP” bread. Little did he know that only 3 years later, an almost identical acronym “TARP” (Troubled Asset Relief Program) would come to represent the U.S. government’s response to the greatest financial crisis this country has seen since The Great Depression.
Its unfortunate moniker aside, this version of TARRP bread works wonderfully as a surprising synergy of what one might at first glance expect to be strongly competing flavors. But make no mistake; this is a specialty bread. TARRP bread is not one to have as a daily bread with meals but rather can almost be a meal in and of itself.
- 475 g King Arthur All-Purpose Flour
- 65 g King Arthur Whole Wheat Flour
- 345 g Water
- 15 g Salt
- 3/4 Tsp. Instant Dried Yeast
- 180 g Mature Liquid (100%) Levain
- 65 g Sun-dried Tomatoes, finely minced
- 35 g Parmesan Cheese, grated
- 35 g Asiago Cheese, finely diced
- 2½ g Rosemary, fresh chopped
- 35 g Garlic, roasted
The night before the bake, the garlic was roasted by cutting off the top third of a bulb of garlic, coating the exposed cloves with olive oil, wrapping the bulb in aluminum foil and roasting in a 375ºF oven until the garlic is light brown and fragrant, about 40 minutes. The garlic was then removed from the oven and allowed to cool to room temperature. The garlic bulb was then squeezed to extract the roasted garlic from the cloves and the garlic was mashed with a fork to form a paste.
The next morning, all of the final dough ingredients were placed in the bowl of a stand mixer and mixed with a spiral dough hook on the lowest speed just until all the ingredients were incorporated, about 2-3 minutes. The dough was then allowed to rest for 20 minutes, after which time it was hand mixed until a medium consistency dough was achieved, about 7-9 minutes. The dough was then placed back into the stand mixer bowl and all the blend-in ingredients were added. The dough was then mixed with a spiral dough hook on the lowest speed for 2-3 minutes, just until the add-ins were fully incorporated into the dough.
The dough was then placed in a lightly oiled, covered container and allowed to ferment for 3 hours, halfway through which the dough was given a fold. The dough was then divided into two equal-weight pieces and each piece was loosely rounded. After resting, covered with plastic, for 15 minutes, the dough pieces were shaped into fendus (see video here) and proofed, channel side down, in brotformen at 76ºF for 2 hours. The loaves were then turned onto a peel and baked at 450ºF for 30 minutes, the first 15 minutes being under steam.