Lemon Rosemary Bread
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- 300 g
- bread flour
- 250 g
- semolina flour (durum wheat)
- 50 g
- rye flour
- 2 tsp
- lemon zest, grated (zest from 1 lemon)
- 2 Tbsp
- finely chopped fresh rosemary
- 9 g
- 12 g
- 150 g
- apple cider
- 250 g
- 50 g
- olive oil
- flour for dusting the counter to shape the loaf
- butter to prepare the pan
1Place the flours, zest, rosemary, salt and yeast in the bowl of a heavy duty stand mixer.
2Whisk the dry ingredients thoroughly to mix the flours and distribute the zest, rosemary, yeast and salt.
3Combine the water, cider and olive oil and add to the dry ingredients.
4Use the flat paddle of the stand mixer to combine the ingredients. Remove the paddle and let the ingredients "autolyze" for 20 to 30 minutes. This allows the flours to hydrate and the gluten to start to develop.
5Using the dough hook, knead the dough on medium low speed for 12 minutes. Remove the dough hook.
6At this point, you will have a quite sticky dough. Allow it to rise in the mixing bowl (covered) until it has tripled in size, about 1 1/2 hours.
7Carefully scrape the dough from the bowl onto a well-floured counter. Shape it gently into a loaf shape by gently pulling the sides under the bottom.
8Since this is a fairly slack dough, it will need some support to maintain its shape. Choose a pan to bake it in depending on the final shape you desire. An oval gratin or fish pan works well. Butter the pan and line the bottom with parchment paper to prevent the bread from sticking.
9Allow the bread to at least double in size again in the baking pan, about 30 minutes.
10Preheat the oven to 450F and bake the bread for 45 minutes. Turn the oven off. Remove the bread from the pan, set it on the oven shelf, allowing the bread to sit in the cooling oven for another 15 minutes.
11Cool the bread on a rack.