Advertisement
1 dozen
small baguettesMedium
By Zachary Golper and Peter Kaminsky
Published 2015
The idea for these rolls flows from the same inspiration as the Raisin Water in the preceding recipe. Soaking sun-dried tomatoes—in which the sugars and fruitiness of ripe tomatoes are highly concentrated—creates a liquid that suffuses dough with all the nuances of fresh tomato flavor, but not their pungency or acidity. So these rolls are nothing like pizza. Instead, they have a beautiful, lightly rose-colored crumb with a pleasant tomato bouquet that mixes well with the heartier notes of b