Tasty. There are a couple of modifications I'd like to make, but this is such a wonderfully light bread. I'm happy with the way it turned out. I really like oat flour.
I should probably convert this to a more kitchen-friendly measuring system, but for now ...
Herbed Ginger Oat Roll
10.2 oz bread (wheat) flour
6.8 oz oat flour
11.9 oz basil-mint syrup
.17 oz rice wine vinegar
.51 oz fresh yeast (.21 oz active dry)
.34 oz salt
1.53 oz unsalted butter
.68 oz minced candied ginger
.17 oz lemon zest
egg wash, palm sugar, oatmeal flakes and lemon zest for crust
Basil/mint syrup
1 cup basil/ mint leaf combo
Cool or heat the herb syrup to 90°-100°F and dissolve the yeast in the liquid. Put flours in the bowl of the mixer fitted with a dough hook with the yeast/syrup water and mix for about 4 minutes. Let sit for about 10 minutes in bowl. Add salt and vinegar, then butter a small chunk at a time and letting it combine before adding the next, minced ginger and lemon zest. Knead in the machine for about 5 more minutes. Ferment until doubled in size. Punch down and scale to half, about 16 oz; roll and bench. Shape using the baguette method, rolling out to 16-18". Proof until doubled in size. Snip dough with scissors at a 45° angle about 2” apart and almost all the way through dough. Separate out alternating sides and press into side near bottom. Brush with egg wash and top with grated palm sugar, oats and zest. Convection oven at 375°.
And I feel my vitriolic bile regarding that person has subsided enough to remove the post of hatred. I still can't believe it happened, but out of sight, out of mind. Too bad the cookies I'm making burned because the "compose" feature of blogger totally rewrote my code in an evil way. No out of sight for that. I was going to take them up to the acupuncture people. Oh well. That was my last egg, too. To the store, C!
