So after getting back from the track there was little point in going into the office when I can just work from home. Thus the perfect opportunity for a new bake. On the menu today is Rosemary and Sun Dried Tomato bread. With it comes the perfect chance to test out my new baking stone (or rather pizza stone) and silicon baking sheets.
For a 500 g loaf –
- 245 ml Water
- 2 tbsp Oil (from jar of sun dried tomatoes)
- 350 g Bread flour (I chose 275 g strong white to 75 g strong wholemeal)
- 1 tsp Salt
- 1 1/2 tsp Sugar
- 1 1/2 tsp Dried yeast
As with most of my bread the first step is just to stick it in the bread maker on the dough setting (1/2 hour of kneading, with the rosemary and sun dried tomatoes added after 15 mins of kneading, followed by 1 h rise).
Knock back the dough, shape, slash and leave to rise for 30 mins while the oven, with baking stone, heats.
Well the slashing didn’t go to plan, as you can see it rose a bit more than expected, and took the slashes with it. The loaf also lifted off the base a bit, I guess due to the heat of the baking stone.
Taste wise it was great, suite subtle, so I think next time a bit heavier on the rosemary and sun dried tomatoes (perhaps even the salt too), but as a whole a great light and airy loaf.
For the actual recipe I adapted my basic bread recipe to incorporate the new ingredients.
Submitted to Wild Yeast – Yeast Spotting