Rosemary And Pink Salt LoafMake on Drop
As you know, I love making bread…and this loaf was such a pleasure to make and play with. The dough is so soft and divine. I was transported back to childhood a little, and my mothers floured hands kneading a pliable home made dough into a fragrant and deliciously soft loaf. The steam oven is certainly helpful, but in the absence of such an appliance (short of buying one of course) I have given instructions below. I hope you enjoy!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 2 Teaspoons dried yeast
- 350 Grams water
- 250 Grams Type 00 Flour
- 250 Grams Bakers Flour plus some more
- 50 Grams semolina
- 50 Grams Cobram Estate Extra Virgin Olive Oil BUY
- 2 Teaspoons Pink Salt Flakes plus some more BUY
- A few sprigs of rosemary, foliage only
Place yeast and water into Thermomix bowl and warm 2 min/37℃/speed 2. Allow to rest in bowl 20 minutes.
Add all remaining ingredients and blend 10 sec/speed 6.
Knead 3 min/Interval.
Tip out onto floured cloth and form into a tight ball. Cover loosely with cloth and allow to rise until doubled.
Preheat your Steam oven to 220°C on Fan Steam setting. (No steam oven?? Place a large pan of water in the bottom of your oven when you preheat and leave it there throughout the whole baking process to produce steam.)
Roll dough out into long fat sausage and roll dough around itself into a giant scroll.
Place onto a piece of baking paper and dust with the flour that is left on the cloth.
Sprinkle with a little additional salt. Allow to rise until you are happy with how it looks. (This will depend on the weather, the freshness of the yeast you used amongst other things!)
Transfer to oven (for a crispier crust, use no tray underneath, so a pizza peel is a good idea for this).
Bake 25-35 minutes until crust is golden and sounds hollow when tapped.
Cool before slicing.