hello, I am planning on making a sourdough levain and topping it with za'atar (dried herbs + sesame seeds) ... After shaping, I will dip the loaves in water or oil and then into the za'atar so there is a nice even coating.
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.
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.
The recipe is from http://allrecipes.com/Recipe/Jos-Rosemary-Bread/Detail.aspx. (Here is a photo of the crumb)