Rosemary And Pink Salt Loaf
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recipe by Tenina Holder https://bit.ly/TheWeekendTable
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- Total Time
- 2hrs 35mins
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- Serves
- 10
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- Calories
- 249
Fragrant, crusty yet soft bread that is perfect with just a big ole slab of homemade butter. It tears apart and melts in your mouth. Try it!
Inspired by: https://tenina.com/recipes/rosemary-pink-salt-loafrecipe updated 21 Dec 2021
Ingredients
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- Dried yeast
- 2 teaspoons
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- Water
- 350 g
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- Italian 00 flour
- 250 g
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- Bread flour
- 250 g
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- Durum semolina flour
- 50 g
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- Extra virgin olive oil
- 50 g
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- Pink himalayan salt flakes
- 2 teaspoons
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- Rosemary
- as needed
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- Pink himalayan salt flakes
- as needed
Tools
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Oven
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Parchment paper
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TM5
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Tm5 bowl
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Lightly floured surface
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Baking sheet - 18 x 13"
Step preview
- Add dried yeast and water to the TM5 bowl
- Heat - approx 2 min, 37°C, speed 2
- Allow to rest in bowl 20 minutes
- Add italian 00 flour, bread flour, durum semolina flour, extra virgin olive oil, pink Himalayan salt flakes and rosemary to the dough
- Mix with MC in place - approx 10 sec, speed 6
- Knead with MC in place - approx 3 min, dough
- Prepare a clean lightly floured surface
- Turn out dough onto lightly floured surface
- Cover with kitchen towel until doubled
- Pre-heat oven - 220°C
- Roll dough out into long fat sausage and roll dough around itself into a giant scroll
- Prepare a clean baking sheet with parchment paper
- Transfer dough to baking sheet
- Dust with the flour that is left on the cloth.
- Sprinkle with pink Himalayan salt flakes
- Allow to rise until you are happy with how it looks.
- Bake until light golden - 30 min, 220°C
- Let cool on round wire rack