Rosemary And Pink Salt Loaf
Serves
10
Total Time
2hrs 35mins
Calories
249
Fragrant, crusty yet soft bread that is perfect with just a big ole slab of homemade butter. It tears apart and melts in your mouth. Try it!
- Dried yeast2 teaspoons
- Water350 g
- Italian 00 flour250 g
- Bread flour250 g
- Durum semolina flour50 g
- Extra virgin olive oil50 g
- Pink himalayan salt flakes2 teaspoons
- Dried rosemaryas needed
- Pink himalayan salt flakesas needed
Ingredients
- 1. Add dried yeast and water to the TM5 bowl
- 2. Heat - approx 2 min, 37°C, speed 2
- 3. Allow to rest in bowl 20 minutes
- 4. Add italian 00 flour, bread flour, durum semolina flour, extra virgin olive oil, pink Himalayan salt flakes and dried rosemary to the dough
- 5. Mix with MC in place - approx 10 sec, speed 6
- 6. Knead with MC in place - approx 3 min, dough
- 7. Prepare a clean lightly floured surface
- 8. Turn out dough onto lightly floured surface
- 9. Cover with kitchen towel until doubled
- 10. Pre-heat oven - 220°C
- 11. Roll dough out into long fat sausage and roll dough around itself into a giant scroll
- 12. Prepare a clean baking sheet with parchment paper
- 13. Transfer dough to baking sheet
- 14. Dust with the flour that is left on the cloth.
- 15. Sprinkle with pink Himalayan salt flakes
- 16. Allow to rise until you are happy with how it looks.
- 17. Bake until light golden - 30 min, 220°C
- 18. Let cool on round wire rack
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
