Australian week

Hi everyone,

unfortunately I didn't spent my last week preparing ANZAC biscuits, but caring my boys that had the current flu called Australian :/

Now that they're getting better I'm back.

I'll start this week showing you my last experiment: home made bread :D

I know that for a perfect bread I've to use a natural Leaven, but trapped in my kitchen by the flu I had to use my reserve of commercial Baker's yeast.

The result was pretty good, the loaf was fluffy and tasted delicious. I tried two version Pane alle olive and Pane alle erbe aromatiche, unfortunately the first was gone before I could take some pictures :P

My recipe:

300 gr all purpose flour

100 gr bread flour

100 gr Manitoba flour

300 ml water

3 tb-spoon olive oil

salt

1 sachet yeast

A bounch of herbs (rosemary, sage, thymian,  ecc...) 

100 gr olives

All recipes suggest to let leaven the dough for a couple of hours before kneading it again. In my case it wasn't enough, so I let it rise an other hour, than I formed two loaves.