The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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MNBäcker's picture

Dried vs. fresh Rosemary

February 8, 2012 - 10:36am -- MNBäcker
Forums: 

Hi all.

I'm getting ready to make a Rosemary Olive Sourdough and I'm trying to figure out the best way to handle the Rosemary part. I bought a small plant for the windowsill and would love to use it fresh, but there's a chance I will end up making these 12 loaves at a time, and I don't think the plant would give me enough. Will dried Rosemary give me the same results? What's the best way to incorporate the dried herb? Do I need to rehydrate it somehow first?

Any advice would be greatly appreciated.

 

Stephan

jennyloh's picture
jennyloh

I've been out of action for a while because my MacBook crash,  I couldn't manage my photos without my Mac,  and therefore have been busy baking, cooking,  taking pictures but not updating.


 


I just got back to Shanghai from Chinese New Year Holiday.  With another 2 days before work starts,  I have time on my hand to bake.  My son requested for his all time favorite - Olive Bread.  I decided to go with Daniel Leader's Local Bread - Fresh Herb Twist Recipe.  I like it because its simple,  yet,  the taste is good.  I've baked this bread twice before,  with dried herbs and with fresh herbs.  We decided the dried herbs taste better.  The taste of the fresh herbs was over empowering the bread taste.


 


This time,  I doubled the recipe so that I can make one with Herb and another one with Olives.


 


Herb and Olive Bread


 


It is indeed,  1 dough,  2 flavours - For the Herb Bread,  I split into 2 dough and did a twist,  For the Olive Bread,  I kept it in a Brotform.  Each of the Bread weights about 920g.


I did notice that somehow,  with this bread,  according to the book,  I baked it at 220-230 degrees celsius,  425 F,  40 minutes,  somehow,  the lower part of the bread remains a little more most.  Why is that so?  


A few things that has been going through my mind as I cut the bread:  I've got my baking stone,  heated up properly.  Perhaps the temperature is not hot enough?  I've baked 10 minutes longer than the required time of 30 minutes,  timing should be alright.....


Well, any advice will be appreciated.


 


www.foodforthoughts.jlohcook.com

Floydm's picture

Rosemary Olive Oil Bread

May 3, 2009 - 9:44pm -- Floydm

Daniel T. Dimuzio's new book Bread Baking: An Artisan's Perspective is a textbook on the craft of artisan bread baking.  As such, there is more emphasis on understanding your ingredients and technique rather than on recipes.  That said, the book does contain an appendix of reliable formulas, one of which caught my eye this afternoon. 

Mini Oven's picture
Mini Oven

Spring has sprung and so has the Allium ursinum or Bear garlic, known in my woods as Bärlauch.

German: http://www.uni-graz.at/~katzer/germ/Alli_urs.html

English: http://www.uni-graz.at/~katzer/engl/Alli_urs.html

I have two containers of freshly plucked leaves gathered from the forest floor (before the storm hit us) and don't quite know where to start.....

Noodlelady's picture
Noodlelady

This weekend I made the Fresh Herb Twist from Daniel Leader's Local Breads. It uses 3 fresh herbs — thyme and rosemary (from my garden) and basil. It was delicious with my beef vegetable stew!

Fresh Herb Twist

Fresh Herb Twist

Fresh Herb Twist crumb

Fresh Herb Twist crumb

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