Wanted to use some of the lavender that's growing like crazy in our garden. Inspired by the Provençal formulae by Karin et al. Taste is different - complex, bready and savory. It's semi-sour because I used 2.5 g yeast to get this done in a day.
Formula:
120 g 100% starter
436 g Bread flour
400 g water
32 g whole wheat
32 g Rye flour
2.5 g active dry yeast
17 g salt
1 TBS chopped lavender leaves
1 TBS chopped Rosemary leaves
40 g creme de cassis liqueur (any sweet liqueur will do I'd imagine)
Dissolve yeast in some of the water
Mix starter, liquor, water and yeast
Mix dry ingredients , including herbs
Mix em up
Knead 10 minutes
Proof 90 mins with stretch and folds at 30 and 60 mins
Pre-shape and shape. Proof 60 minutes
Preheat oven to 500F form last 30 minutes of final proof
Bake 40 minutes in cast iron (20 covered, 20 uncovered)
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loaf of lavender bread. Great inside and out.