Tuesday, 9 November 2010
Me, I just like ripping off a piece and stuffing it into my mouth. (Actually, stuffing bread into my mouth gives me the hiccups, but I find the cure for that to be.. more bread!)
Give this bread a try for your next lunch or dinner party, and if you are serving it with pasta - don't be afraid to throw a little garlic in the dough!
adapted from World Breads, Paul Gaylor
675g bread flour
1 tsp fine sea salt
7g instant dry yeast
450mL warm water
75mL olive oil, plus more for brushing*
1 tbsp rosemary
1 tbsp basil
1 tbsp thyme
Coarse salt, for sprinkling*
Let rise, covered, for about 1½ hours or until doubled in bulk.
Divide into three, form each into an oval on the floured board. Roll each piece of dough out to about 2cm thick. Slash into a ladder, leaf, or herringbone shape and place on prepared sheet pans (lined with silpat or parchment, sprinkled with cornmeal or semolina).
Cover with tea towels and let rise for an hour.
½ an hour before baking, preheat oven to 200°C/400°F.
Brush with olive oil and sprinkle withe coarse salt.
Bake for 15 minutes, rotate pans, and continue to bake until golden and crisp.