fresh tomato & basil sourdough

tomatoes give up

juice during the rise, but the

dough stays together

1 c wheat chef, 3 tomatoes mashed with 1 t kosher salt, 1/3 c chopped basil, 1/2 c shredded vegan parm, 3 c white whole wheat flour, 1/4 c water

stir, adding the water if needed; stand, covered, 1 hour; fold 8x; stand, covered, 15 hours; fold 8x; stand, covered, 5 hours; place loose ball of dough in preheated dutch oven, 450 F, lid on, 30 minutes; lid off, 40 minutes

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