The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Lavender Rosemary Semi-Sour

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jamesjr54's picture
jamesjr54

Lavender Rosemary Semi-Sour

Wanted to use some of the lavender that's growing like crazy in our garden. Inspired by the Provençal formulae by Karin et al. Taste is different - complex, bready and savory. It's semi-sour because I used 2.5 g yeast to get this done in a day. 

Formula:

120 g 100% starter

436 g Bread flour

400 g water

32 g whole wheat

32 g Rye flour

2.5 g active dry yeast

17 g salt

1 TBS chopped lavender leaves

1 TBS chopped Rosemary leaves

40 g creme de cassis liqueur (any sweet liqueur will do I'd imagine)

Dissolve yeast in some of the water

Mix starter, liquor, water and yeast

Mix dry ingredients , including herbs

Mix em up

Knead 10 minutes

Proof 90 mins with stretch and folds at 30 and 60 mins

Pre-shape and shape. Proof 60 minutes

Preheat oven to 500F form last 30 minutes of final proof

Bake 40 minutes in cast iron (20 covered, 20 uncovered)

Comments

dabrownman's picture
dabrownman

loaf of lavender bread.  Great inside and out.