Lavender rosemary bread adapted
Hi all,
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...
Peter
Peter,
Your loaf looks very good, nice dark crust and open crumb. I'm not sure how well it would work with the direct method (commercial yeast), but something you might try with high-hydration dough is to give it a few stretch and folds at 15-20 minute intervals during bulk fermentation. With sourdough, this technique will align the gluten strands/plates and remove some of the slackness in the dough. You made a very nice looking loaf of bread.
Howard
Hi Ken,
The info you are looking for is on thefreshloaf.com
You can simply use the search option by typing in: Lavender rosemary bread. the second one is the one I adapted.
The link however is:http://www.thefreshloaf.com/node/34336/lavender-rosemary-semisour
Good luck and happy baking!
Peter
Hi Ken,
Curious what bread you are making. Putting a post here? Let me know if my suggestions work and you found the recipe.
i am not yet that far to go into sourdoughs.
i am in the south of Holland.
Peter