The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Rosemary flavor in a no-knead

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BostonMaria's picture
BostonMaria

Rosemary flavor in a no-knead

Hi everyone -


I've been lurking here and there, maybe with one or two posts, always AMAZED by what I see! I'm very new to breadbaking, but I find it pretty addictive.


I stirred some fresh rosemary into the Lahey no-knead basic recipe. It looks and smells delicious, but I'm suspecting that there will be no rosemary flavor. Is there a suggestion on how to infuse more taste into the recipe? Is there a way to use rosemary-infused oil?


Thank you!

pointygirl's picture
pointygirl

You could make a rosemary tisane and use it for the water.  Just remember that rosemary is a very strong flavor and it is really easy to over do it.

BostonMaria's picture
BostonMaria

The rosemary flavor is present, and just the right amount :)

Koyae's picture
Koyae

I'm gradually becoming a fan of rosemary (especially after I read about its effect on acrylamide in bread).


So.... How does it look? Show us the money!

BostonMaria's picture
BostonMaria

 


 The rosemary smell and flavor is there, but those beautiful little rosemary leaves are not too visible unless you happen to slice right where there is one. Perhaps if I chopped the rosemary some so that the same volume could be dispersed more throughout the bread, I would also get the visual appeal.