The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Daniel T. DiMuzio's Rosemary Olive Oil Bread:pics

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SylviaH's picture
SylviaH

Daniel T. DiMuzio's Rosemary Olive Oil Bread:pics

Today I made Daniel T. DiMuzio's Olive Oil Bread and I have placed on order his new book.  Daniel and Floyd's photo's/write-up really encouraged me to bake this bread.  The bread turned out lovely.  It was very easy to make and went quite well with our Scampi Diablo Pasta dinner tonite.  I used Rosemary from my tiny new plant I picked up at the nursery the other day.  The leaves were very green, pliable and fresh.  The bread is tender and at first bite there was the lovely mellow flavor of the rosemary.  I think this bread will grill very nicely for sandwiches tomorrow....my husband wants to toast everything..I don't know about jam and rosemary!  Maybe some lemon curd on it for a snack!


I also made Jeffrey Hamelman's Pain au Levain. This is a very nice sourdough bread with a pleasing taste and crumb.



Rosemary Olive Oil Boule's



Very tender open crumb.



Front two loaves are J.H. Pain au Levain (Sourdough Bread) back loaf is Rosemany Olive Oil Bread



Pain au Levain Crumb


Sylvia


 


 


 

Comments

dmsnyder's picture
dmsnyder

David

ehanner's picture
ehanner

Sylvia,


Thank you for sharing these breads with us. A beautiful display of your talents.


Eric

LindyD's picture
LindyD

You're an artist, Sylvia.  All the breads are lovely.

SylviaH's picture
SylviaH

Thank you, David, Eric and Lindy for the very nice compliments.  It was a fun day of baking...except for when the dough stuck to the brothform!!  Today, the oven is reserved for some pastry baking for gifts...hmmm, maybe some petitfours and brownies all dressed up!


Sylvia

xaipete's picture
xaipete

Those are really beautiful loaves, Sylvia. Everything about them--scoring, crust color, crumb--look absolutely perfect! Thanks for sharing your artistry with us.


--Pamela

SylviaH's picture
SylviaH

Thank you, Pamela for the very nice compliment.  The scoring is the same as D.T.DiMuzio's photo shows on his R.O.O. Bread.  These were not hard recipes to follow and were enjoyable to bake and eat.  The addition of the rye really boosts the S.D. loaves flavor.


Sylvia


 

ques2008's picture
ques2008

now i've got to try the rosemary bread as well!

SylviaH's picture
SylviaH

Thank you ques2008...don't be afraid to add a littly more rosemary if you are useing fresh!


Sylvia

dghdctr's picture
dghdctr

Great stuff there Sylvia.  Excellent job on the proofing, scoring, and baking.


Your family is lucky to have you as their baker.


--Dan DiMuzio

SylviaH's picture
SylviaH

Dan, Thank You for the very nice compliment! 'Blush'... : )  I was just planning on doing some reading in your book...bread baking!  I just received it the other day.


I have learned so much since joining TFL.  I joined originally to learn to make pizza's in my wood fired oven...to my surprise I learned to make fantastic pizza also in my electric oven on a stone...and breads...Oh, what a learning experience for a simple homemaker!


My whole family enjoyed your Rosemary Olive Oil Bread.  I wrote the recipe down from the write-ups in TFL as I did not have your book yet.  The picture's of your loaf and scoring showed me what needed to be done.  Your write-ups on TFL are great.... I find them very helpful and easy to understand.


Sylvia