Homemade yeast bread. Light and fluffy bread with a delicate aroma of rosemary and lemon

In May's Amber bakery, we baked together light and fluffy bread with a delicate aroma of lemons and rosemary. Recipe for rosemary and lemon bread from kochtopf.de

Zorra prepared her bread with flour type 550, in my version I replaced all-purpose flour with wheat bread type 750.  Bread can be baked in a cast-iron pot or on a heated baking tray.

We prepare the leaven and the starter the day before baking, in the evening. Zaparka is brewed flour, the addition of which to the dough improves the taste and prolongs the freshness of the finished baking.

INGREDIENTS for one loaf

GROUT

• 70 g of wheat flour type 750
• 40 ml of water
• 2 g fresh yeast

PACK

• 20 g durum wheat semolina
• 100 ml of water

CAKE

• leaven
• parker
• 450 g of wheat bread flour  type 750
• 270 ml of water
• 5 g fresh yeast
• 8g of salt
• 1 tbsp finely chopped rosemary
• 1 tbsp lemon zest, finely grated

EXECUTION

1. We prepare the leaven and the starter the day before baking, in the evening.
2. For the leaven, knead all the ingredients well, cover with cling film and leave to rise at room temperature for about 2 hours. Then we put the cake in the fridge until the next day.
3. To prepare the steam, boil the semolina and water in a saucepan, stirring constantly.
4. Mix until a uniform dough is formed, such as a choux pastry.
5. Let the brewed flour cool down, cover and place in the fridge for use the next day.
6. The next day, pour water into the bowl of the food processor and add yeast.
7. Add the steamer and leaven from the fridge, and the flour.
8. Knead the whole thing at the lowest speed for about 4 minutes.
9. Cover and leave for 15 minutes.
10. Add salt, grated lemon zest and chopped rosemary needles.
11. Knead the dough at the lowest speed for 8 to 10 minutes.
12. Leave the dough at room temperature for 90 minutes, stretching and folding twice after every 30 minutes.
13. Put the risen dough on the worktop and carefully form a loaf out of the dough.
14. Place the dough in the basket and let it rise for about 60 to 75 minutes, depending on room temperature.
15. Bread can be baked in a cast-iron pot or on a heated baking sheet.
16. Bread baked on a baking sheet. Preheat the oven with the baking tray on the bottom shelf to 250°C. Carefully tip the cake out of the basket onto the hot baking sheet. Spray the oven walls with water. After 10 minutes, open the oven door for a moment to allow the steam to escape and reduce the temperature to 220°C. After another 10 minutes, reduce the temperature to 200°C and again after 10 minutes to 180°C and bake for 20 minutes. Total baking time is 50 minutes.
17. Bread baked in a cast iron pot. Before baking, heat the cast iron pot in the oven for about 30 minutes at 250 ° C. Carefully place the loaf on the baking paper and cut it if necessary. Put the bread together with the paper into the preheated pot and bake the first 20 minutes at 250°C with the lid on. Then remove the lid, reduce the temperature to 210/230°C (temperature depends on the oven) and bake for another 20 minutes.
18. The baked bread is cooled on the grate.

Bread on blogs:
Acacia blog
Gucia's kitchen
Kitchen door
Gardens of Babylon
Secrets of taste

also check

Wheat sourdough bread made of bread flour and semolina

Sourdough bread with jalapeño, cheddar, and chives

Spelled bread with yeast baked in a cast iron pot

Homemade sourdough wheat bread - bread from the pot

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