My attempt of creating a rosemary salt crust for baguettes (or bread in general). This can be applied to any kind of bread and works perfectly in combination with a proofing basked.

Ingredients

• 1g fresh rosemary
• 1g salt
• [optional: 1 tbsp rice flour]

Instructions

Either cut the rosemary very fine for a nicer look or just blend the two ingredients together. You can wet your loaf of bread and apply the mixture directly, however a better way would be to add some flour before doing so. This will result in a nicer looking crust and will prevent the mixture from falling of during baking.

In case you are using a proofing basked during the rest time add 1 tbsp of rice flour to the mixture and use it to flour your basket before adding the dough. Rice flour does not stick to the inlay of your basket as much and there for is the better alternative than normal flour (which also does work). In case you do not have rice flour, just use blend a flat tablespoon of rice with the other ingredients instead.

Tips

The picture above shows a rosemary, salt and rice flour crust used to flour a proofing basked. Naturally there is more flour on the bottom of the basked (top of the loaf) than on the sides. If you want a more equal distribution, spray some water on the loaf and cover it with the mixture directly before baking.

Taste wise the shown crust is not that intense as expected. There for however this would still work well with jam or other sweet toppings.