My Dan Lepard, White Thyme bread
This is the first recipe I baked from my new copy of Dan Lepard's "The Handmade Loaf". The book is beautifully illustrated and has breads from all over Europe that are unique and well described. The official name of this bread doesn't do justice to the ingredients list. Lurking in the list are 100g of olives and olive oil that help make the dough smooth and delicious. I thought the final dough was a touch dry, so I added a couple Tablespoons additional water. In the end I might have added a little to much but it was quite a nice dough by the time I got to the stretch and fold part. The method calls for final shaping on a baking sheet coated with oil. I used parchment with a small amount of oil rubbed in. Dan calls for semolina or corn meal to be sprinkled on the top. That gives the bread a nice texture on the surface.
I baked this at 420F for 30 minutes and then lowered the heat to 390F when I turned the loaf for color. It was browning nicely at that point. My finished bread is quite a bit darker than the one in the book and the profile isn't as flat as shown. I did dimple the top with my fingers just before loading but I was taking care not to deflate the dough. Still, you can see by the pre-bake image, it did spring nicely.
The flavor is delicious. I would say the predominate taste is from the olives but I can taste the Thyme in the background. The Thyme may improve with time if it lasts that long. This is a keeper and I know will be a hit with the family.
This is the second bread from Mr. Lepard I have baked that tastes unique and better than the ingredients would lead you to expect. I think I am going to enjoy exploring here.