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Tomatoes, sourdough tarts, and pizza

My tomato plants here are just starting to show the signs of ripeness and I'm poised to take advantage of every single one.

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Sandwiches, pizza, pasta, and endless tomato tarts—they all get used one way or another.

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It always feels like im waiting and waiting and waiting for the first one, then the tables turn, and I'm almost drowning in them.

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I mean, it's a good problem to have, no doubt. My hope is the recipes below give you some inspiration if you find yourself in the same boat (or if you just see some great tomatoes at the market).

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Read on!

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In this week's newsletter:

• Recipes: Pain de Mie, Skillet Pizza, Friselle, Peach and Blueberry Galette, Tomato tart, Scones
• Baking Tip: What does the overnight cold proof do exactly?
• Links: Bon Appetit book recommendation

🍞 Perfect BLT Bread

My go-to bread for this time of year is my Pain de Mie. It's quite possibly the perfect white bread that's so much more: lots of flavor, a beautiful crust, and certainly not something you'll find in the store.

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When heavily toasted, this bread is the perfect vehicle for ripe tomatoes, bacon, and lettuce.

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GET BREAD RECIPE →

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🍞 Sourdough Cornmeal Skillet Pizza

Super tasty and super easy, this skillet pizza cooks super fast and is such a great weeknight meal. Would be great to highlight any fresh veggies you have from the garden, too!

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GET PIZZA RECIPE →

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🍞 Sourdough Friselle

Tomato season—this is when I reach for one of my favorite preparations. These crunchy breads are amazing at absorbing all the juices from tomato, olive oil, and even a dash of balsamic.

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It's essentially a canvas already singing with flavor, ready for whatever seasonal additions you choose.

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GET FRISELLE RECIPE →

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🍞 Peach and Blueberry Galette

My peaches are so, so close to being ripe, and this has first dibs with the first few peaches.

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GET GALETTE RECIPE →

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🍅 Tomato Tart

Use my sourdough starter, discard pie crust, to make a tomato tart with those large heirloom tomatoes!

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GET PIE CRUST RECIPE →

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🍞 Sourdough Discard Scones

Easy and quite possibly my new favorite weekend tradition, making these scones before everyone wakes (so I can eat one before they notice 🙂).

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GET SCONES RECIPE →

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👐🏼 Join the Inner Bread Circle

Join for my best baking tools and spreadsheets, a huge recipe archive (with modifiable recipes), real-time chat with me & other bakers in the community, and all ads removed from the website.

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COME BAKE WITH US →

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💬 Member Discussion of the Week

The overnight fridge proof will help bring extra flavor (sourness, complexity) to your bread and make it a little easier to score. However, it's not mandatory, and often, I like proofing the dough at room temperature and baking it the same day, too.

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No, when you place the dough in the fridge, it continues to proof until it cools down—which can be several hours. If you're going to room-temperature proof your dough, usually it's around 2 to 4 hours. Use the poke test to determine when it's ready!

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🛟 2 Ways I Can Help You Today

• New updates to my guide to mixing bread dough. Let me know if you know what you think!
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• Check out my guide to using a small spiral mixer for mixing pizza (and bread!) dough.

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📙 What I'm Reading and Watching

• ​Cookbooks Are the Best Prime Day Impulse Buys—And These BA Favorites Are on Sale (Bon Appetit) Thanks to BA for recommending my cookbook in their roundup—and at a great price right now!

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Happy baking, y'all!

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Maurizio Leo