Rosemary-Olive Oil Bread

Rosemary-Olive Oil Bread

From the looks of things around here, it doesn't seem like I've been baking much bread. The last time I mentioned baking a loaf of bread was on January 12. The truth is that I have been baking bread. I just haven't been thrilled with what I've baked. You see, ciabatta has become my nemesis. I set out to bake loaves of chewy, airy, holey ciabatta, and my results have been less than perfect. Some loaves have a few holes but not enough, and other loaves have a crumb that looks the same as my sourdough baguette. I've tried different recipes and techniques and eventually got to the point of dreading the moment of cutting into a baked and cooled loaf. Now, I have a freezer stocked with loaves of bread disappointments. I may have to admit defeat eventually, but I'm sure I'll try again as soon as I clear out some freezer space. For now though, I needed to move on, change things up, and bake a different kind of bread. I went back to the book and chose the rosemary-olive oil bread recipe. In the headnote, this bread is described as having a "multifaceted flavor in which the rosemary is a strong but not overpowering element," and the olive oil coats "the gluten strands and make[s] a softer dough than usual." It was to have a uniform crumb and is basically a white dough flavored with herbs. This was perfect. A holey crumb was not the goal here, and that's the change in bread baking I needed.

Read the whole article on lisa is cooking