A sourdough cinnamon sugar loaf on the left, fresh rosemary with olive oil and garlic on the right. Don’t be too impressed, I just made one recipe, split it into two loaves and kneaded different things into each. I let it rise for two days (3 times), but only because I was lazy and didn’t want to deal with it until this morning. Came out delicious though, my best loaves yet! Apparently patience (or laziness) is a virtue! For the cinnamon sugar, I just flattened it out, sprinkled some brown sugar and cinnamon, rolled it up like you would for cinnamon buns and sealed the sides and seams. Folded it in half, in half again (gently!) and brought the ends to the bottom to shape. As for the rosemary loaf, I’m still really excited about my little rosemary tree I bought from Trader Joe’s. So much rosemary! Always! So cute!
As you can see, my bread shaping and cutting has gotten MUCH better since my last posts (here and here). My bread is also more airy as I’ve been working with slightly more wet loaves. Just goes to show, practice makes perfect, and cut those slits deeper than you think you should! It will be okay…see?
Also, get a baking stone
Happy almost weekend!
