I made this as one of my assessments with the Pastry & Culinary school I'm taking. Wonderful bread, this is one of the Culinary Schools recipes
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- 9 oz
- water @ 98 degrees (not tap water, no chlorine)
- 1 tsp
- active dry yeast
- 13 oz
- all purpose flour
- 2 tsp
- 1 Tbsp
- olive oil
- 1 sprig(s)
- rosemary for topping
1 TEASPOON KOSHER SALT FOR THE TOP OF YOUR DOUGH
Add your salt then !/2 of the oil and warm water.
Cover with plastic wrap and place in a warm spot to proof until doubled in size.
Place on a cookie sheet coated with a little olive oil. Press your fingers on top (indent)
Sprinkle with the left over Olive oil smearing it all around on top.
Add your coarse salt (I use Kosher)
Bake in the oven at 430 degrees for about 15 minutes or until cooked through.