Tarragon Bread
This is another recipe that's more about the concept than the specifics. The gist: take your favourite bread and add a sprinkle of tarragon. For an extra twist, add a little lemon or orange zest along with it.
Tarragon Bread
Ingredients
- 800g hard (strong/high grade/bread) flour (either white or whole wheat)
- 600g water
- 16g coarse sea salt
- 200g sourdough starter @ 100% hydration
- 2 tsp. dried tarragon (or 4-5 tsp. fresh)
- 2 1/4 tsp. instant yeast (optional)
- 1 tsp. lemon or orange zest
Directions
- Combine the flour and water and mix well.
- Cover and set aside to autolyse for an hour or two.
- Mix in the salt and tarragon followed by the starter and yeast (if using).
- If using citrus zest, mix it in now.
- Cover and set aside to rise. Leave for an hour or two if using commercial yeast or 6-8 hours for starter only. Stretch and fold the dough every hor or two if using starter.
- Divide the dough into two equal portions and round each one.
- Cover and rest for 10-20 minutes.
- Meanwhile, flour two bannetons.
- Shape each round into a loaf and place, seam-side-up, into the bannetons.
- Cover and let rise at room temperature for 1-3 hours (depending on whether using commerical yeast or starter) or overnight in the fridge.
- Preheat oven to 230°C (450°F) and put the kettle on to boil.
- Grease a baking sheet and dust it with cornmeal.
- Pour several cups of boiling water into a large pan and place it on the bottom rack of the oven.
- Turn the loaves out onto the prepared pan and slash as desired.
- Bake/steam at 230°C (450°F) for 15 minutes.
- Remove steam tray and reduce oven temperature to 180°C (350°F) for 20 minutes.
- Transfer to wire rack to cool.
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