Wholemeal Rosemary and Caraway Bread
June 21, 2011
This is the first yeasted bread I've made with anything other than water flour and salt. The theme for BreadBakingDay #41 is bread with local herbs/spices and since this is also my 41st loaf (!), I finally decided to join the fun after watching BBD for a few months now. I went with a rather conservative mix of rosemary and caraway seeds.
[250WM - 250SP - 230LE - 350WA] autolyse 30 min
[10SA - 50WA] mix, bulk ferment 2 hours, stretch and fold every 30 min
bench rest 30 minutes, retard for 7 hours in mixing bowl
I was more than a little tired when preparing this dough so I forgot to write down any notes. I don't remember much about the bulk fermentation other than that again, the spelt flour produced a very gassy and stretchy dough in a short period of time. I baked the loaf for 1:30 in a pre-heated dutch oven after flouring the top of the dough and spraying with water.
Coming out of the oven the bread smelled very strongly of caraway and not much of rosemary. Thankfully the taste of the caraway was not overwhelming but the rosemary could only be tasted very slightly - a bit disappointed about that, as I was hoping it would lend its strong woody flavor to complement the caraway seeds - I might not have used enough rosemary. The crumb was moderately thick and crunchy and the crumb was quite light and moist with a good amount of bounce. The structure of the crumb looked relatively well distributed without being stretched one way or another, which I'm content with.
Later in the day we cooked up some lunch with the remainder of the bread. Lots of cheese, butter, tomatoes, and herbs were in the mix. Tasty results all around. A meek effort for my first BBD, but I may try a loaf with merkén, my favorite spice, before month's end. Looking forward to some interesting challenges in the months to come.
sent to YeastSpotting