interesting loaf this time. I put crushed dried rosemary and (frankly, past date) crushed dried Valencia orange peel in the dough early on as well as some oats like I did the last time I posted about bread. it has added a subtle flavor and not-so-subtle aroma to the bread. I can detect the subtle flavor because the loaf is otherwise pretty bland tasting. Texturally, I somehow, got a thicker but also more crumbly crust than that last time. maybe it has to do with how I put the oats through the food processor before adding to the dough this time? I'll have to try again next time with fewer changes from my base recipe to isolate the effect.
#breadposting #bread #baking
I took the rest of the dough (the loaf above was between a third and a quarter of what I had made) and added a teaspoon of kosher salt and an indeterminate amount of maple syrup before shaping. I pulled off the top of my baking loaf in an accident, that I'm sure I'll appreciate later as a lesson, and the flavor is better. the smell is heavenly. I'm baking this at a lower temperature though since I and my gums can't take too much of the hard crust. we'll see how it goes...
well, apparently 375°F isn't the right "low-crunch" temperature. still smells good though
