For several weeks, I had trouble with every loaf of bread I made. There were all sorts of shapes and textures, and none of them were humanly edible. The critters outside loved it, but not us.
It wasn’t the water or yeast. I had fresh bottled water, so no chlorine from the tap to kill the yeast, which was also new. It ended up being the flour. It was store brand. Once I switched back to my over-priced brand of bread flour, all was well. (King Arthur, which was $4.99 is no $8.99 for a small bag.)
I took a bunch of cuttings from the Rosemary plant and powdered it. This got added to the flour during the mixing phase. OMG it was so aromatic. The fresh rosemary wafting together with the smell of the warm bread. If Yankee Candle could capture that in a candle…
I also added Italian herbs to the dough during the final rise.
Look at that delicate slice!
I couldn’t resist making a ham and cheese panini for lunch.
