Jen Rosa took the classic San Francisco loaf and studded it with just enough fresh rosemary to make the judges declare her Rosemary Sourdough #1. Make the day sweeter by making this sourly herbaceous bread! Continue reading for recipe…
Jen Rosa
“Rosemary Sourdough”
Yields 5 kilograms (10 loaves at 500 g each)
To reduce the recipe adjust amounts and note that I baked in a professional oven and put my shaped loaves in the refrigerator overnight.
This recipe calls for a sourdough starter (which you feed twice a day) and a liquid levain (which needs to ferment for at least 12 hours before you mix your dough). The liquid levain is part of your total formula (you will make this by combining sourdough starter with flour and water-see below). Purchase sourdough starter from your local bakery, if you don’t have your own or make your own and feed twice a day.
Liquid Levain
.465 kilos of flour
.025 kilos of rye flour
.490 water
.196 liquid starter (this is the sourdough starter)
Process for the levain-mix all ingredients until well incorporated (use your hand) with a temp of 70 degrees F, allow to ferment 12-16 hours at room temp (65-70 deg F).
TOTAL FORMULA INGREDIENTS
2.35 kilos of flour
1.41 kilos of water
2.5 grams of dry instant yeast
59 grams of salt
1.176 kilos liquid levain
25 grams chopped rosemary
1. Add sourdough liquid levain, flours and water into mixer and hold back a little water. Mix on low for about 5 minutes, scraping down the bowl as needed to make sure the flour is incorporated well (within the first 2 minutes add some of your reserve water to keep dough sticky)
2. Pull a piece of dough to look at your “gluten window” and see if your dough is transparent (no webs and no clumps). Move to 2nd speed on the mixer for about 2 to 3 minutes. Check gluten window again. Then move to 1st speed and add in the chopped rosemary until its incorporated (30 sec to 1 min)
3. Place the dough into a well oiled covered tub and let it rise in a warm place. After 45 minutes, fold the dough on top of itself. Allow it to rise another 45 minutes.
4. On a well-floured surface, dump the dough on surface and divide into 500 gram pieces. Shape each into a ball/boule and allow to rest again covered for put the dough divide the dough into 2 equal pieces. Shape each piece into a ball and allow to rest again, covered. After 30 minutes, shape each piece into a tight batard. Retard or put in refridgerator overnight (about 17 hours), covered, seam-side up on a floured linen cloth.
5. * Note these directions are for at home baking vs in a professional oven. In a professional oven bake 450 degrees for 25-30 minutes steaming prior to baking and venting for 10 minutes or until color is achieved after the bake. Note to score deeply ad the dough is cold from the overnight retard. Cool time is 5 hours.
6. If baking at home (which I did not do) at least 30 minutes before baking, preheat the oven to 450 degrees with a baking stone or pizza stone in the oven. Place a metal baking pan on the oven floor. Score the loaves and load them onto the stone. Pour a cup of hot water into the pan to generate steam. Bake for 25-30 minutes. Cool at least an hour before slicing.