Poolish Rosemary Pan Bread

This country style loaf with a crispy crust and chewy crumb is perfect as is or lightly toasted with your preferred spread such as smoked salmon cheese dip or guacamole.

Ingredients make 2 loaves

Poolish

160 g white bread flour
250 g water
¼ tsp dried yeast

Dough

300 g water

1 tsp dried yeast
2 tsp salt
2 tbls finely chopped fresh rosemary leaves

500 g white bread flour

Method

Place the ingredients for the poolish in a small bowl and combine the night before baking. Cover the bowl with plastic wrap and leave at room temperature overnight for at least 10 hours. The following day place the poolish in a large mixing bowl. Add water, yeast, salt and flour, mix the dough until gluten is developed. Rest the dough covered for approx. 60 minutes. Place the dough on a lightly floured table and fold the dough twice. Rest for 30 minutes and shape into two long loaves. Place the dough on trays and cover. Allow 90 minutes proofing and preheat oven to 230º C normal bake. Bake for approx. 25 minutes. Allow cooling before cutting and serving.

Note: Try substituting rosemary with other fresh herbs such as parsley, chives, oregano and marjoram.