* Exported from MasterCook *
Bread, Rustic Rosemary Sourdough
Recipe By :Kimberly Killebrew
Serving Size : 18 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Fatfree Posted
Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 cups all-purpose unbleached flour
1 1/2 cups lukewarm water
1 cup ripe sourdough starter
1 teaspoon instant yeast -- (use 2 teaspoons if your
sourdough isn't very vigorous)
3 tablespoons chopped fresh rosemary -- (to 4T)
2 1/2 teaspoons sea salt
Extra rosemary and coarse salt -- (like
fleur de sel) for sprinkling on the exterior
With a superbly crispy crust and soft and chewy interior, the flavor
and aroma of this delicious bread will have you wishing you had made
an extra loaf! With a delightfully crispy crust and fluffy interior,
nothing beats a slice of this rosemary sourdough bread slathered with butter!
Prep: 15 mins
Cook: 25 mins
Total: 40 mins
Place all of the ingredients in a stand mixer and knead on the "2"
bread setting for 6 to 8 minutes until a smooth dough forms.
(Alternatively knead by hand for about double the length of time.)
Form the dough into a ball, lightly spray the bowl with oil, return
the dough to the bowl and cover loosely with plastic wrap. Set in a
warm place and let it rise for about 90 minutes or until doubled in
size.
Punch the dough down with your fist. Form the dough into a round and
place it in a 10" banneton (recommended) or comparable loaf pan. Let
the dough rise again for about one hour until nearly doubled in
size. In the meantime, preheat the oven to 425F.
If using a banneton, invert the bread onto a baking stone or
sheet. Spray the dough with water and use a long serrated knife to
cut two 1/2" diagonal slashes into the dough. Sprinkle with some
extra rosemary and some coarse salt like fleur de sel.
Bake the bread for 25 to 30 minutes, until it's a dark golden
brown. NOTE: You can also place the bread on a baking stone that's
been preheated. The baking stone absorbs the oven's heat and
transfers it to the bread for an evenly crispy crust.
Transfer the bread to a wire rack and let it cool. Best enjoyed
while still warm. Also excellent toasted or made into grilled cheese
sandwiches.
NOTE: For the BEST flavor and texture results, wrap the dough
tightly in plastic wrap before the first rise and let it sit in the
fridge for at least 24 hours, punch it down occasionally, and then
let it rise as normal at room temperature when you're ready to bake
it (note, it will take longer since the dough is cold).
Cal 84, Carb 17g, Sod 194mg, Pro 2g
Review: Great Recipe, Thank You. I made only one change to the
instructions in that I preheated my clay baking pot "Cloche" so that
the bottom and sides of the bread begin to cook right away. Makes for
a crispier pull-apart loaf. Be very careful though when placing the
dough ball into the potâ?¦..it is very hot. Thanks again for the recipe.
S(Internet address):
"https://www.daringgourmet.com/rustic-rosemary-sourdough-bread/";
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Per Serving (excluding unknown items): 155 Calories; trace Fat (2.9%
calories from fat); 5g Protein; 32g Carbohydrate; 1g Dietary Fiber;
0mg Cholesterol; 263mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Fat.
NOTES : 2018 - 1021