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| Shaped and proofing |
The biga goes in with 300g water, 5g instant yeast, 500g flour, 65g extra virgin olive oil, 10g freshly chopped rosemary, 15g sea salt. Knead it until you can stretch a nice opaque windowpane from a golfball sized lump of dough. The dough should stretch, but not tear.
Leave the dough to ferment in a well oiled container for about 1.5-2 hours. It should double in volume by then. Dust the counter top and your baking sheet as well, then unload the dough onto the counter-top. Divide into two equal pieces, and shape into a baguette. Start heating your oven at 205°c and chuck your baking stone in if you have one. Leave the shaped dough to proof for 45-60mins, then in it goes into the oven for 30-40mins until dark caramel in colour.
There you have it, rosemary filone.
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| Brought to you by Local Breads |
That being said, I decided to tweak the recipe a little because, being the scatterbrain I am, I forgot to buy fresh rosemary sprigs. Instead, I used whatever dried rosemary I could find in my fridge. It didn't come up to 10g, so I added thyme and basil as well. Perhaps I should have remembered that dried herbs are more potent than fresh ones. The two loaves turned out a little bitter due to the over load of herbs. I also threw in a good measure of bacon, but I think the herbs overpowered it's porky goodness.
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| Country Farm Organics, milled by Karahan Flour Mills (Turkey) |
Another diversion from the norm is the change in flour brand. I had this bag of flour sitting in my freezer, so I decided to put it to use before it went bad. This, I have to say, is the best flour I have ever used, boasting a 13% protein content per 100g. The resulting loaves were wonderfully soft, yet with a crispy crust. I give this Country Farm Organics flour a 9/10!!
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