Lavender rosemary bread adapted
Just to introduce myself. I have been baking breads on and of for a couple of years, but mainly followed recipes that I found here and there. Occasionally I improvised a bit.
Recently I decided I wanted to know more about this art and ran into this site; I found this lavender rosemary bread from jamesjr54 that really got me interested. I decided to adapt it since I am not (yet) into starters. Made this bread with yeast only (used 4g). While mixing all the ingredients, I found the dough was too wet, so while mixing I had to adjust. Too bad since now I don't have the exact measurements. Did one more S&F. Baked it on 250C, which I think was a bit too high. Next time I will try 249C. The crumb could improve a bit.
Anyway, the bread came out nice; full of flavor and complex.
Looks pretty good for a first attempt I think...