Rosemary Spelt Bread & Diastatic Malt
I am in the mood to bake some rosemary/spelt bread.
I normally use 59% hydration with 60% White and 40% spelt,
I make roughly 2 one kg loaves at a time
Now I have been reading that I should add some olive oil, how much do you think for a 1kg loaf...
And how many grams of rosemary...should I chop it fine?
Also I am trying this Diastatic Malt flour for the first time. Any tips on that?
I promise to stay in touch and let you know the results