The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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breadforfun

Like a number of other Bay Area bakers on TFL, Della Fattoria is one of my favorite bakeries.  I have always loved their Rosemary Meyer Lemon bread, although it can be hard to get from this small local operation. Inspired by onceuponamac on this post http://www.thefreshloaf.com/node/23378/rosemary-meyer-lemon-80-hydration, I tried my hand at making something that approaches their bread.  Of course, without a WFO it can never be the same, but this bake came out pretty good.

I used a fairly high percentage (almost 30%) starter, and mixed it with predominently T85 flour from Central Milling and a small amount of light rye.  It is 76% hydration (including the starter), and it got a fairly dark bake.  Here is a photo of the finished loaf and the formula.  Next time I will probably double the rosemary.

-Brad

 

Crumb:

Recipe:

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