Not perfect but I think there is value in posting failures. Might have been better with a butter wash
Basic white with olive oil as fat and wash, thyme and rosemary seasoning, hint of garlic
Not perfect but I think there is value in posting failures. Might have been better with a butter wash
9 Comments
demonquark@lemmy.ml · 5 pts · 2y
This is a failure? It might not be instagram ready, but it looks totally delish.
afraid_of_zombies@lemmy.world · 5 pts · 2y
I just think the spices could have been spread more evenly and there is a small burn on the bottom from the olive oil runoff. I ate that part. Kids loved the bread so maybe I am off base. They thought I was making pizza from the smell. One thing is the olive oil made it very crunchy which was nice.
Think a thick butter glaze would have been a better way. Butter on the olive oil + spices wash.
Honey instead of sugar will probably be my next attempt. Thinking heavy cream wash.
froge@sh.itjust.works · 3 pts · 2y
Be careful with honey the conversion is not one to one from sugar. Worth a try regardless
afraid_of_zombies@lemmy.world · 2 pts · 2y
I gave my standard recipe to chatgpt and recommended
1.25 tablespoons honey instead of 1.5 of sugar.
Reduce water for bulk fermination by about 1 tsp off my normal 3/4 cup
Cook at 350F instead of my normal 375F but stay with 40 minutes (carmalization avoiding).
Does this sound good? I truthfully don't know.
froge@sh.itjust.works · 3 pts · 2y
Honestly never baked with honey, but sounds right. Worst case it's a little sweet. I'm sure king Arthur baking has some info on it
froge@sh.itjust.works · 4 pts · 2y
Egg wash will get you a deeper browning on top than butter
Che_Donkey@lemmy.ml · 4 pts · 2y
maybe with also flake salt? Still looks good and hope you enjoyed it!
afraid_of_zombies@lemmy.world · 3 pts · 2y
Thanks and we did. I like your idea for flake salt. What do you think maybe use butter as the fat, no salt added in the dough, then water wash with the salt?
Che_Donkey@lemmy.ml · 2 pts · 2y
I would keep the recipe the same, but then maybe crank up the heat in the oven with a small pan in the bottom- place the dough inside and then a small amount of eater in the bottom to create a burst of steam (like baguettes is what I'm thinking of)