First Blog Post/First Experiment

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Surfcast23 on 15 May 2020 at 12:32

Rosemary_Olive_Pre Proof (2).jpg
Rosemary Olive.jpg
I am a new baker working my way through Flour, Water Salt and Yeast. My girlfriend loves Rosemary and Olive bread so I decided to try one by adapting Forkish's Overnight Country Blonde recipe. I think it turned out pretty well with the exception of a crust that was a tad bit too chewy, but she loved it so what do I know. 

Recipe

White flour     402 g

Rye flour        37 g

Wheat flour    11 g

Water             342 g

Salt                5 g

Levain           108 g

Olives            117 g

Rosemary      1 large sprig infused in the water above

Rosemary      1.5 tbl leaves chopped   

Method

Autolyse for 30 mins

Mixed the dough with 91* F water. The final mix temp was 78* I folded four times at intervals of 15 mins, 15 mins, 20 mins and the last at 30 mins. The bulk fermentation  was 11 hours and fifty minutes. Proofing took 2 hours and 17 mins. Cooked @ 475* in covered a dutch-oven then 20 mins uncovered. 

I like the pictures. That's excellent use of lighting.  I like seeing the expansion split look like orange molten lava.  

Did you use sunlight?

Thank you! The sun was coming in from the window right next to me (small kitchen) , but the credit goes to the camera on my phone and some contrast and  brightness correction.