750g flour, I used my favorite blend from Wessex Mill, it has dried onions, peppers and Oregano in it. You could make your own mix of your favourite herbs and add it, no more than 15% by weight though.
450 g warm water,
75 g EVOO,
30 g Balsamic Vinegar,
15 g each of salt and yeast,
100 g White Sourdough Starter.(optional)
Then it's just the usual bread making method, whatever works for you.
After 1 hour in my proofer, (sounds posh but it's actually my oven, with a tin of warm water in the bottom and a 1 minute blast of full heat.) it had risen well.
I turned it out and shaped it into 2 x 400 g baguette shapes and 6 x 105 g rolls.
These I left to rise as the oven heated up.
|Baguettes were scored.|
And the whole lot was baked with steam for 20 minutes at 240°C
When the internal temperature is 95°C they're done, and the crusts were crisp as well.