Sandwich Rosemary Sourdough Bread Recipe
This sandwich rosemary sourdough bread is a wonderful mixture of tangy sourdough and savory rosemary. If you are a fan of rosemary, this is a must try recipe.
Ingredients
- 162 grams Water
- 75 grams Ripe Starter
- 250 grams Flour used all-purpose
- 12 grams Avocado Oil
- 10 grams Honey
- 5 grams Salt
- 3 grams Dried Rosemary
Instructions
- In a large mixing bowl add the water, starter, and honey mix until it is a fully blended liquid.
- Next add the rosemary, salt, and oil and mix well.
- Add flour to the top of the mixture and mix it in. Mix until you have a shaggy dough.
- Cover bowl and let the dough rest at room temperature for 30 minutes.
- After 30 minutes start the stretch and folds. Do 4 sets of stretch and folds over the next 2 hours.
- Grease your 8.5×4.5 loaf pan well.
- Scrape the dough out onto a lightly floured work surface.
- Shape the dough into the size loaf you will need to fit your pan and then place the dough into the greased pan.
- Cover the pan and allow it to rise in a warm place until the top of the dough is just below the top of the pan. Will take 2-4 hours depending on your starter and the temp of the room.
- Preheat oven to 390F.
- Bake at 390F for 45-55 minutes until it is golden brown and the inside temperature of the loaf is at least 190F.
- Remove from oven and pan and allow to cool on a wire rack for at least two hours before slicing.