Vince: Have you ever added rosemary to your bread?
Me: Probably not.
Vince: Why not?
Me: Because my husband doesn’t like rosemary!
Since Day 1 of Judy and Vince, he has not liked rosemary or cilantro and he likes about half as much basil as I like.
Now, he’s decided he loves rosemary! Every time he walks by our big rosemary bushes, which we planted when we moved here and now they’re almost as tall as I am, he grabs a handful and walks around smelling it.
So, I told him I would make rosemary bread.
Next time I will add a bit more rosemary. I didn’t want it to be overwhelming but I could have used a little more.
I used King Arthur’s Rustic Sourdough Bread recipe but I use about 4-1/2 cups of flour. I was using flour from Aldi because I haven’t used flour in so long, I didn’t have any so I grabbed a bag there.
Once the dough was nice and smooth, it went into the oiled bowl to rise.
It rose nicely. I’ve been feeding the sourdough starter for over a week (it started out as dried), and this was the first time I’ve used it in bread. I’ve used it in sourdough waffles but that recipe doesn’t give me a good idea of how much “poof” the sourdough will have.
Lack of poof was not an issue! I should have used a larger banneton.
The dough was then dumped into a Sassafras clay baker and baked with the lid on for about 30 minutes, then with the lid off for about 15 minutes.
It was perfect! Crunchy on the outside. Chewy on the inside. Vince suggested I make another one right away before I forget how I did it! 🙂