13 oz. water
17 oz. bread flour
4 oz. whole wheat flour
1 teaspoon honey
0.25 oz yeast
0.38 oz salt
1 1/2 teaspoon olive oil
1 medium shallot, chopped
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
1 teaspoon fresh parsley, chopped
Sauté the shallot in the olive oil just until the shallot begins to turn translucent.
Add the fresh herbs, stir, and remove from the heat. Cool.
In the mixing bowl that is to be used for the mixing the dough, activate yeast with a little of the water.
Add the flour to the mixing bowl. Add the salt and the honey on top of the flour and then add 2/3 of the remaining water.
Using a dough hook, mix on Speed 1 for 1 minute. Adjust water adding remaining water (and additional water if needed) to make a smooth dough.
Add shallot and herb mixture to dough and mix on Speed 3 for 5-7 minutes.
Place dough in a bowl and let it rise until doubled.
Punch dough down and divide into three equal parts, round the dough and flatten. Fold the sides under the center, and then round again. Shape the dough into a seam-free ball.
Place each dough ball onto a prepared sheet pan. If desired, wash the tops with water, dredge with additional flour, and score with a sharp pairing knife into desired pattern.
Let dough rise until doubled in size.
Bake in a preheated oven on 425 degrees until golden brown.
Edible Dallas & Fort Worth is a quarterly local foods magazine that promotes the abundance of local foods in Dallas, Fort Worth and 34 North Texas counties. We celebrate the family farmers, wine makers, food artisans, chefs and other food-related businesses for their dedication to using the highest quality, fresh, seasonal foods and ingredients.
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