We’re back to bread this week, with a recipe that uses one of my favourite ingredients, Balsamic Vinegar.
This recipe originally appeared on my bread blog back in 2016.
I spotted a recipe for bread with Balsamic vinegar in it, and modified it to suit my ingredients. I used up some discard sourdough starter in it as well to give it even more flavour and made rolls and a couple of baguette-shaped loaves with the dough.
750g flour, I used my favourite blend from Wessex Mill. It has dried onions, peppers and Oregano in it. If you fancied a different blend; you could make your own mix of your favourite dried herbs and add it to Strong White Flour, no more than 15% by weight though.
450 g warm water,
75 g Extra Virgin Olive Oil,
30 g Balsamic Vinegar,
15 g each of salt and yeast,
100 g White Sourdough Starter (optional).
Then it’s just the usual bread-making method, whatever works for you.
After 1 hour in my proofer (sounds very grand but it’s actually my oven, with a tin of warm water in the bottom and a one minute blast of full heat), it had risen well.
I turned it out and shaped it into 2 x 400 g baguettes and 6 x 105 g rolls.
These I left to rise as the oven heated up to 240°C.
And the whole lot was baked with steam for 20 minutes at 240°C
When the internal temperature is 95°C they’re done, and the crusts were crisp as well.
The great thing about this recipe is its versatility, you can use this dough as a base for the Cheese and Onion rolls I told you about a couple of weeks ago. Instead of cheese (or as well as), you could add just about anything, chorizo cubes, bacon, chilli. Why not have a go and see what combinations you can think of.
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I’ll be back on Monday with another BlogHop. Have a great weekend.