Bread too !

Another day, another bread.

Rosemary olive oil bread from CAphyl on the fresh loaf.

  • 230 grams starter
  • 300 grams water
  • 10 grams salt (±2 tsp)
  • 500 grams unbleached all-purpose flour
  • the rosemary that i had left over but the recipes says 9grams
  • 40 grams olive oil (some for kneading)

I was feeling lazy about this and decided to mix starter+water+flour. Kneaded it until it was well mixed and left it for 30min.

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Second knead added the rest of the ingredients rosemary+olive oil+salt.

12 hours later, it had completely glopped out into a pool of dough. so quickly reshaped. I left alone for 30 min while the oven heated up to 270c.

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Floured and slashed and in the heated oven for 30min! and 15 min at 230c.

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whoops slightly extra crispy…. after 30min. good crust though.

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Oh no! and slightly undercooked in the middle! should be fine toasted. . . lesson learned a good way to judge how cooked the insides are is by knocking and listening for a hollow sound (a bit like and empty wood box).

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The taste is really lovely though, there a nice bit of rosemary and tanginess to it. Perfect for some lunch toaties.

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