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Sourdough Italian rosemary bread Recipe

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This recipe for Sourdough Italian rosemary bread is from My Collection Of Homemade Breads, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
310g of white bread flour
80g whole wheat flour
6g salt
280g of warm water
1 cup of sourdough starter
3 stalks of fresh rosemary or about 1/8 of a cup
1/4 cup cornmeal
1 tablespoon of olive oil
Directions:
Directions:
1-In a large bowl add finely chopped rosemary, flours, salt and mix well.
2-Pour in the water, then the starter and stir together until just moistened.
3-Transfer dough to an oiled large glass bowl. Cover the dough and let stand for 12 to 24 hours, or until the dough doubled in size.


The final rise and baking of the boule using a Dutch oven.

De-gas the dough by lightly pressing down on it. Now tip the dough on to a lightly floured countertop. Gently flatten the dough and pull the edges inwards creating a tight ball. Place parchment paper inside a Dutch oven to create a basket. Move the dough inside Dutch oven and cover. Let rise 1 to 2 hours until double in size.
Meanwhile, pre-heat oven to 475f. Once the oven is ready, place the Dutch oven with lid on, into the oven and bake for 30 minutes. Afterwards remove lid, reduce oven to 450F and bake another 15 min to 20 minutes.
Remove from oven onto a cooling rack and leave for 1 hour before cutting.

 

 

 

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