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Rosemary Olive Oil Bread

posted Mar 27, 2010, 12:42 AM by Jenny Loh
This is from by Floydm.  He adapted from Daniel T. Dimuzio's book Bread Baking: An Artisan's Perspective.  I made 1/2 the portion.
After 1 week away from home,  I can't wait to work on baking more breads.  I searched around my favorite site and stumbled upon this recipe. The recipe looks tantalising.  I also wanted some seeds in my bread,  so I searched for a sourdough grains and learn how to make the seeds. 



125g All Purpose Flour
85g water
2.5g salt
2g yeast

Day 1:  Mix all and leave rise for 1 hour,  then refrigerate it overnight.

Final Dough

350g Bread Flour
225g water
40g extra virgin olive oil
5g rosemary leaves (I used dried)
7.5g salt
2.5g yeast
All of the preferment

Seeds (I added these in as I wanted a seeded bread)

50g Sunflower seed 
20g Sesame seeds

Bake sunflower seed for 15 minutes in oven at 150 degree celsius. Turn the seeds occasionally. Fry sesame seeds for about 5 minutes over fire.  Stir constantly till brown.  Put in a bowl and cover overnight.

Day 2:  Mix dough first,  and add in preferment,  knead well.  I added the seeds last after I've kneaded the dough well. Mix the dough and seeds well together. 

Rising/Proofing:  Rise for 1 1/2 hours, (Floyd suggest a 3 hour bulk rising with 2 folds,  which I should have followed).  1 fold and shape.  Proof for 1 1/2 hours.

Bake:  Steam the oven at 250 degrees celsius,  and  bake at 230 degrees celsius for 50 minutes,  and bring down the temperature to 200 degree celsius for 20 minutes.

Verdict:  I should have heeded the advice of Floyd to do the bulk rising as the dough turn out a little dense.  The rosemary taste is a little strong,  so less of it may be better. The other thing I could have improved is perhaps to add the seeds after the 1st rise rather than mixing them all together upon the kneading,  I do believe this had affected the rise.  I will need to investigate and check with others on this assumption.