Herb bread and some bread inquiries

Yesterday I made herb buns with assorted fresh herbs (or fresh-frozen flat in olive oil, thanks for the suggestion) and this recipe.



As you can see, they came out kind of flat. If that happens, was the problem likely that I over kneaded the dough, under kneaded the dough, under proofed, or over proofed?

The dough never took on the resilient, smooth character I was looking for, even after very lengthy kneading, and stayed sticky rather than velvety after proving. I kneaded and proved longer than the recipe says, as I was waiting for it to take on the texture the recipe called for, but it never did. Otherwise I followed the recipe exactly.

That being said, they are still extremely tasty. I had intended them to be an experiment in herbs - I used different herbs or herb combinations for each one - but the result was that all herbs I tried are delicious in bread, but I should have chopped the sage finer.

Other baking question: if you bake bread that contains smoked/preserved meat (bacon, ham, hard sausage, etc) how do you store it and how long can you keep it?

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Published on May 19, 2019 12:32
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