This Italian herb country style loaf with a crispy crust and chewy crumb is perfect as is or lightly toasted with your preferred dip such as sundried tomato cheese mix, cheese and chives or a smoked salmon dip.
Ingredients make 2 loaves
375 g water
560 g white bread flour
2 tsp instant yeast
1½ tsp salt
1 tbls mixed Italian dried herbs
Method
Place water, 320 grams of the flour and 1 tsp instant dried yeast in a bowl. Mix until combined, cover with food wrap and leave at room temperature overnight (8 to 15 hours). Add the remaining flour, yeast, salt and mixed herbs. Mix until combined and continue mixing to fully develop the gluten approx. 4 minutes. Place the dough on a floured table and sprinkle with flour on top. Cover with a towel and allow proofing for approx. 90 minutes. Cut the dough in two long pieces approx. 10 x 30 centimeters. Place them next to each other without deflating on a baking paper lined baking tray. Prove covered for approx. 30 minutes while heating the oven. Preheat the oven to 220°C normal bake (fan forced) 200°C. Place the tray in the middle of the oven and bake for approx. 25 minutes. Allow cooling for at least 15 minutes before slicing.
Note: Italian herb mix is a combination of dried basil, oregano, parsley, onion, black pepper, tomato and garlic.
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