Quick Answer
You can incorporate herbs into your wood-fired bread recipes, and they add unique flavors and aromas. Choose herbs that complement the bread's other ingredients and flavors. Fresh or dried herbs can be used in various forms to enhance your bread.
Choosing the Right Herbs
Select herbs that pair well with the type of bread you’re making. For example, rosemary and thyme are popular choices for rustic breads, while oregano and basil work well for Mediterranean-inspired breads. Consider the strength of the herb’s flavor and use it accordingly to avoid overpowering the bread. A general rule of thumb is to use one to two tablespoons of chopped fresh herbs per loaf or 1-2 teaspoons of dried herbs.
Preparing Herbs for Wood-Fired Bread
To prepare fresh herbs, chop them finely and mix them into the dough during the initial mixing stage or add them as a topping before baking. For dried herbs, rehydrate them by mixing them with a small amount of water or olive oil before adding them to the dough. When using herbs as a topping, brush them with a small amount of water or egg wash to ensure they adhere to the bread during baking.
Timing and Temperature Considerations
When baking bread with herbs in a wood-fired oven, keep an eye on the temperature and baking time to ensure the herbs don’t burn. Wood-fired ovens can quickly reach high temperatures, so monitor the bread closely to avoid overcooking. For optimal results, bake bread with herbs at a moderate temperature (around 450°F) for 15-25 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
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