Anyone made a sourdough bread with rosemary and or garlic. Easter is coming and I’d love to make one. Thought I’d check in with the experts.
I'm definitely no garlic-in-bread expert, but for rosemary:
I like the combination of black olives (20%) and rosemary.
Rosemary just needs to be snipped and kneaded right into the dough. Feta cubes- sliced olives and olive oil with rosemary tastes delicious!
I'm not fond of roasted garlic and when garlic is baked into a loaf, it tastes like roasted garlic to me. YMMV.
Spring is coming! How about chive blossom bread? I snip the lovely lavendar flowers when they are newly opened, wash and pull apart gently. Add all to the dough. The ones on the inside will remain a little lavendar. The outer ones brown on the crust. Delicious, delicate onion flavor.
How about a screaming yellow loaf? Turmeric and orange (juice and rind), or turmeric and tarragon make great combinations.
Be careful when you add the rosemary. Those little spikey leaves, added too early in the mixing, can act as mini knives to impede or destroy developing gluten. If you are mixing by machine, they should be put in, at the earliest, during the final 30 seconds or so on the slowest speed to incorporate. If mixing by hand, then on the first letter fold.
I also like an olive/rosemary combination if you are looking for inspiration.
I’ve got a lot to think about. I was going to make a rosemary bread and an olive bread.
Most (essentially all) canned black olives have poor flavour and disappointing texture. In bread, I'd recommend the pre-sliced green olives - or maybe Kalamata if you like those.
i posted just recently
http://www.thefreshloaf.com/node/59810/royal-blue-potato-carrot-and-gallipoli-rosemarie-loaf not a S/D but i can easily adapt it for you , how big a dough do you require
Kind regards Derek
Thanks Abe - I like it. Will save that one for another day!
Lots to think about. I never use canned olives - mind you I only made one bread with olives and found it salty. I also made a rosemary bread but it was just ok, and many use yeast.
Danni is creating one for me and I will definitely reach out to all of you again for further information. Will keep you updated!
Thanks for all the quick responses!
Rosemary Sourdough (with Olives if you wish)
This recipe makes two loaves of around ~800 g. I am giving you the option of having one with rosemary and olive oil, and doing the other one with olives in it. Otherwise don’t divide the dough until the preshape. On dough making day, I usually start around 8 to 9 am but then again, I am dealing with 4 batches of dough. I think you should be okay if you start around 10 am.
3 pm Feed levain
12 pm Feed levain
Dough making day
10 am Feed levain
12 pm Mix and Autolyse dough
2 pm Add salt, oil, rosemary and levain. Mix total of 6 minutes. Divide if making two different breads.
2:45 pm First fold (Add olives to the one portion if using)
3:15 pm Second Set of folds
3:45 pm Third Set of folds
4:15 pm Fourth Set of folds
5:15 pm Fifth Set of folds
6:15 pm Sixth Set of folds and into fridge
9:15 pm Divide if only making one kind and preshape.
10:15 pm Do final shape, put in bannetons, cover and back into fridge.
7:15 am Heat oven for an hour
8:15 am Bake according to instructions. If your oven has convection capabilities, use that mode.
Makes 2 loaves
120 g oats
480 g Unbleached flour
135 g white kamut flour
65 g rye flour (You might want to sift this to remove the bran but make sure you end up with 65 g of flour. You will need about 75 g of whole rye flour if you sift.)
600 g water
15 g Pink Himalayan salt (or sea salt if you prefer)
20 g olive oil
166 g Levain (procedure in recipe)
Extra white kamut flour to feed the levain
2 tsp fresh Rosemary
150 g of kalamata and/or green olives drained well (optional)
Mid afternoon the day before:
The night before:
Dough making day: