For this HBn5 assignment I chose to do the Rosemary Flax Baguette. I always have flax meal and wheat germ on hand. The rosemary came right out of the garden. So, no new ingredients to buy. The texture of this dough was really nice, and after I mixed it up..the aroma...outstanding, very earthy and robust. Rosemary has that quality. Then during baking, I think I was transported by the smell. As they say in the south, good enough to make you wanna slap your Grandmama!
I took the baguettes and sliced them diagonally, rubbed the slices with garlic, topped them with freshly harvested tomatoes, basil, and some Parmesan. Popped them in the oven until the cheese was melted and tomatoes soft. One bite and well...look out Grandmama.
Head over to Big Black Dogs to see what the other bakers did with these breads.
Until our next baking adventure.
Baking Sour San Francisco Sourdough
3 weeks ago