The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Herbs in SD Loaves,Toddlers love bread

EvaGal's picture
EvaGal

Herbs in SD Loaves,Toddlers love bread

Thanks to TFL, my loaves taste great and look attractive too. Yesterday a family with 4 kids came for dinner-I pointed out to the toddlers the loaves proofing on the hood of my car in the driveway (why turn on the warming drawer when it's 85f outside?).  A while later, I showed them my slashing technique, then the loaf expansion while baking.  They watched as the loaves came out of the oven onto the cooling rack and felt the high heat radiating off the bread.  During the early courses of the meal, they kept trying to escape from the table to visit the loaves.  Finally, I had them hold the bread basket as I sliced it.  THeir assignment was to deliver the full basket to all the diners, but it seemed to stall at their seat.  How gratifying it is to have all the guests enjoy the bread and ask for more.  And the bonus prize: the teenager was enthusiastic about the remaining loaf I sent home with his family:>)


French Thyme (.5t) is the odd common denominator of my most successful loaves.  I can't even taste it. Is it my imagination, or does it improve the crumb and oven spring of the SD bread? The bread was eaten so eagerly, I forgot to photograph it!


EvaGal

cgmeyer2's picture
cgmeyer2

this sounds fantastic. is it .5t of french thyme per loaf? what is the difference between french thyme & regular thyme?


thanks, claudia

EvaGal's picture
EvaGal

I don't have a ready answer for the difference between French and standard thyme.  Perhaps someone else on TFL knows.... It was available for a good price at Trader Joes and I snatched it up.  I quite like the green colored savory herbs in breads and the exotic herbs in sweets.  Today I just made almond-allspice cocoa brownies...imagine it with some hazelenut cream coffee!


EvaGal

Daisy_A's picture
Daisy_A

Hi EvaGal,


Sounds like you did great getting the kids switched on to good bread!


Kind regards, Daisy_A

Robin29's picture
Robin29

I can say thyme or thymol is effective as fumigants against fungi on stored grain.

Jaydot's picture
Jaydot

That's interesting! I think the little thyme plant in my garden has made it through the winter, so I'm going to try that soon. I assume you're using dried thyme? I wonder if fresh thyme will react differently with the bread...

EvaGal's picture
EvaGal

Yes, I used dried Thyme.  It is not visually noticeable in the finished loaf, and I like it that way.