Daniel T. DiMuzio's Rosemary Olive Oil Bread:pics
Today I made Daniel T. DiMuzio's Olive Oil Bread and I have placed on order his new book. Daniel and Floyd's photo's/write-up really encouraged me to bake this bread. The bread turned out lovely. It was very easy to make and went quite well with our Scampi Diablo Pasta dinner tonite. I used Rosemary from my tiny new plant I picked up at the nursery the other day. The leaves were very green, pliable and fresh. The bread is tender and at first bite there was the lovely mellow flavor of the rosemary. I think this bread will grill very nicely for sandwiches tomorrow....my husband wants to toast everything..I don't know about jam and rosemary! Maybe some lemon curd on it for a snack!
I also made Jeffrey Hamelman's Pain au Levain. This is a very nice sourdough bread with a pleasing taste and crumb.
Rosemary Olive Oil Boule's
Very tender open crumb.
Front two loaves are J.H. Pain au Levain (Sourdough Bread) back loaf is Rosemany Olive Oil Bread
Pain au Levain Crumb
Sylvia
Comments
David
Sylvia,
Thank you for sharing these breads with us. A beautiful display of your talents.
Eric
You're an artist, Sylvia. All the breads are lovely.
Thank you, David, Eric and Lindy for the very nice compliments. It was a fun day of baking...except for when the dough stuck to the brothform!! Today, the oven is reserved for some pastry baking for gifts...hmmm, maybe some petitfours and brownies all dressed up!
Sylvia
Those are really beautiful loaves, Sylvia. Everything about them--scoring, crust color, crumb--look absolutely perfect! Thanks for sharing your artistry with us.
--Pamela
Thank you, Pamela for the very nice compliment. The scoring is the same as D.T.DiMuzio's photo shows on his R.O.O. Bread. These were not hard recipes to follow and were enjoyable to bake and eat. The addition of the rye really boosts the S.D. loaves flavor.
Sylvia
now i've got to try the rosemary bread as well!
Thank you ques2008...don't be afraid to add a littly more rosemary if you are useing fresh!
Sylvia