How can I make this taste not plain? I want it to have a more oregano and basil taste with a hint of garlic, any tips? by Beautiful-Rip-8572 4 Comments agmanning 6 months ago You heard of salt? Capitan-Fracassa 6 months ago A little bit of really good olive oil and salt. The unsalted one is called pane sciapo and it is very common in Tuscany. LiefLayer 6 months ago More time in the oven (not sure what kind of bread you are making but usually the crust should be darker).Also maybe you can try using durum wheat instead of just all purpose flour. Alessioproietti 6 months ago What do you mean for “not plain”? Do you want to make bread with spices and herbs (not really common in Italy) or just something tastier?The second option can be achieved by using slow fermentation or a pre-dough (biga, polish, etc.).Write A CommentYou must be logged in to post a comment.
Capitan-Fracassa 6 months ago A little bit of really good olive oil and salt. The unsalted one is called pane sciapo and it is very common in Tuscany.
LiefLayer 6 months ago More time in the oven (not sure what kind of bread you are making but usually the crust should be darker).Also maybe you can try using durum wheat instead of just all purpose flour.
Alessioproietti 6 months ago What do you mean for “not plain”? Do you want to make bread with spices and herbs (not really common in Italy) or just something tastier?The second option can be achieved by using slow fermentation or a pre-dough (biga, polish, etc.).
4 Comments
You heard of salt?
A little bit of really good olive oil and salt. The unsalted one is called pane sciapo and it is very common in Tuscany.
More time in the oven (not sure what kind of bread you are making but usually the crust should be darker).
Also maybe you can try using durum wheat instead of just all purpose flour.
What do you mean for “not plain”? Do you want to make bread with spices and herbs (not really common in Italy) or just something tastier?
The second option can be achieved by using slow fermentation or a pre-dough (biga, polish, etc.).