Herbal-High Loaf!







Ingredients

- 545g bread flour (plus a little extra for dusting / kneading)
- 7g yeast
- 7g salt
- 2 teaspoons rosemary, finely chopped
- 2 teaspoons thyme, finely chopped
- 4 large garlic cloves, finely chopped
- 2 tablespoons extra virgin olive oil  (plus a little extra for proving)
- 300 ml lukewarm water

Method

1. Put all your flour into a bowl and add your yeast to one side and your salt to the other. Then add all your rosemary, thyme and garlic and mix all together. When nicely mixed in, add your water with the olive oil. Add the water in three stages - you may not need all the 300 ml so approach with caution as if you add to much, the dough will be too sticky and moist and you many need to start over. Get your hands in and mix all together, and when it sticks together to form a solid mass and you can use the dough ball to clean the sides of the bowl, you have it right. 

2. Place your dough ball onto a lightly floured surface and knead it vigorously for 8 minutes. This is a great workout for your arms, so if you aren't working up a sweat, you aren't doing it right! It may even take you slightly less than 8 minutes - this length of time always works a treat for me, however, if the dough isn't sticking anymore and has a nice elastic consistency, then stop - it is ready for proving! 

3. In a clean bowl that has been lightly rubbed all around the inside with your olive oil, place the ball of dough in and cover with a tea towel and leave to prove for 2.5 hours - when this time is up, your dough ball should have doubled in size. Proving allows air bubbles to form, thus giving strength to the structure of the bread, but also making it a lovely light consistency. 

4. When the proving is done, tip the dough out on your floured surface and knock back the dough to release the air for 1-2 minutes. Pop back in your bowl for another 30 minutes of proving - this will give the bread an even nicer crust. 

5. 15 minutes before the second proving stage is done, preheat your oven to 200 degrees fan / 220 conventional / gas mark 7. Place your dough on a baking tray or shape it to how you wish and sprinkle with a little flour. With a sharp nice, create a slit across the top of your loaf from one end to the other - this will help with the overall rise and bake of the bread. Bake for 20-25 mins or until the top is golden brown and a nice crust has formed. Remove and allow to cool for half an hour, then go in with some butter and enjoy! 

J xx























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