The flavors in this bread were just superb! First I cut the recipe in half and prepped the dough
in an ABM. Transferred the dough to a floured board and cut the dough into two pieces to make two round loaves. Arranged the rounds on a parchment-lined baking sheet, covered with sacking cloth and let rise in a warm oven for about 30 minutes. Made three slices in each piece, garnished with rosemary, lavender and coarse salt and baked about 25 minutes. Perfect! Reviewed for Veg Tag/May. PS I used fresh rosemary from our garden.
Rita I found this to be a truly outstanding bread. The touch of lavender is a delight in this wonderful herb bread. The fact that it has a perfect classic French crust isn't a drawback either. It's a wonderful chewy yet tender crust that has a delicious, soft and simply delicious interior. This is so good that it doesn't need anything at all on it (not even butter). I was afraid that I'd end up with blackened herbs on top so I used a mix of Kosher salt and Greek seasoned sea salt for the top garnish. YUMMMMMMM. Kudos Rita for an ideal loaf.
I made this on my Kitchen Aid with some ingredient amount adjustments, I did omit the lavender but used the rosemary and roasted garlic. Wonderful flavors in this bread, thanks Rita!...Kitten