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.
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.
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