Herbed Table Loaf
This is a nice dinner bread I like to make when the herb garden is in full swing. The thyme and sage give it a wonderful savory touch that is not too heavy. You can adjust the herb amounts to taste. Dried herbs are more concentrated, so I use smaller amounts than fresh.
60 g 100% hydration starter (active)
300 g water
300 g bread flour
90 g whole wheat flour
8 g salt
2 Tblsp. finely chopped fresh sage
2Tblsp. finely chopped fresh thyme
Combine starter and water until dissolved. Add flours. Rest 1/2 hr. Add salt and fresh herbs, ensuring even distribution of herbs. Bulk proof 2.5 to 3.5 hrs with stretch and turns every 35-40 mins. (25-30% rise.) Shape. Retard 8-16 hrs. Bake 25 mins covered @ 232C/450F. Continue baking uncovered until desired crust color. Enjoy!