Tried something new this week. A Caraway Seed and Light-Rye Boule. It turned out pretty good. I love the peppery slightly anise taste of the caraway fruit and it really spiced up this rye bread.
To even add that extra something I am experimenting with adding a little flavour infused olive oil to the dough. I wanted it to be subtle so I just used a little on my hands when mixing or folding the dough. With this bread I found a really nice Australian Bush Herbs infused olive oil to use. It has a wonderful smell of lemon myrtle and wattle seeds and just smelt like the bush. It certainly added more depth to the flavour of the bread.
My wife loved it so much she was cranky when I asked her to stop making her sandwich and "step away from the bread!" to let me take a crumb shot for the blog.
I'm now on the hunt for other infused oils to flavour the bread. Wonder if truffle oil would be too strong? Or maybe using fresh herbs to flavour infuse my own oils. There are lots of possibilities.
Has anyone else tried this? I think it could add to the bread as long as you didn't go overboard.
the search for greatness continues...