If you don't want to use sugar you could sub in maple syrup or honey instead. The sugar is optional, but it really helps your yeast bloom and get movin' and groovin'.
Simple mills artisan bread recipes full#
Olive oil is one of the main flavors of this bread and you use a full 1/2 cup in this recipe. Do not sub in canola oil or coconut oil in this recipe. The texture was just right with a light flavor, which really allowed the flavor of the herbs and olive oil to shine through.Ī few notes before you get started: Use good olive oil. They are both great, but I would choose the AP version for future bakes. The AP version was light but with a really great crusty exterior. The texture of the Ivory Wheat version was more dense and had a sweet/nutty taste from the whole grain flour. The Ivory Wheat version is darker in color because of the inclusion of bran and germ, and has a slightly smaller and more uniform crumb structure. As you can see from the picture above, the AP version has a more open and random crumb structure. You can see the differences here and choose either one, or maybe try a 50/50 mix and share your results. I baked an Ivory Wheat version and All Purpose version. It has a higher protein content but a nice nutty flavor from the whole grain. I settled on our Organic Ivory Wheat Flour instead. The pastry flour version had a nice nutty flavor but the low protein content affected the texture: it was flatter and dense, no nice airy pockets. Plus, before it bakes you get to poke a bunch of holes in it with your fingertips and that’s really fun! I originally tested this recipe with our Organic Unbleached All Purpose Flour and our Organic Whole Wheat Pastry Flour. The second rise in the refrigerator can be anywhere from 8-24 hours long, so it's easy to fit this bread into your busy schedule. All of the mixing/kneading happens in the mixer and after a quick rise and prep, it takes a nice nap in the fridge overnight and is ready to pull and bake the next day. too long! This recipe finds a nice balance and the payoff is so worth it. When the baking bug strikes I want immediate payoff, you know what I mean? Mixing, kneading, rising, more rising, baking.
I’d eaten plenty, but generally I strayed from yeasted recipes because I’m impatient. Prior to testing this recipe I’d never made focaccia before.
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