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.
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.
Floured and slashed and in the heated oven for 30min! and 15 min at 230c.
whoops slightly extra crispy…. after 30min. good crust though.
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).
The taste is really lovely though, there a nice bit of rosemary and tanginess to it. Perfect for some lunch toaties.