Lemon Rosemary Sourdough Bread Recipes

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LEMON ROSEMARY SOURDOUGH BREAD



Lemon Rosemary Sourdough Bread image

This is one of the breads I make the most in the summertime. It has a light, fresh flavor due to the lemon zest that I absolutely love. If you don't have a pot of rosemary growing at your house, you're missing out. Plant rosemary for luck and smell rosemary to remember. Fresh herbs - such as rosemary - make sourdough bread have a new flavor all its own. It will be a favorite of yours, I'm sure.

Provided by Donna Schwenk

Yield 1 loaf

Number Of Ingredients 10

50 grams Bubbly Sourdough Starter ((1/4 cup. See step 1 of instructions))
350 grams Warm Water (80 degrees F) ((1-1/3 cups plus 2 tablespoons))
500 grams Bread Flour ((4 cups plus 2 tablespoons) You can use other flours, too: white unbleached flour, white whole wheat, or spelt. Whole wheat flour will be more dense and won't rise as much as white flour. For your first few loaves you'll have more success if you don't use it. Don't use gluten free flours.)
9 grams Celtic Sea Salt (finely ground) (( 1-1/2 teaspoons) or Himalayan salt)
1 tablespoon Rosemary (finely chopped)
1 tablespoon Lemon Zest ((use a microplane grater))
1 5 Quart Dutch Oven ((Roaster pan or deep casserole dish with a lid will work too))
1 Kitchen Scale
1 Parchment Paper
1 Dough Scraper

Steps:

  • You need to make sure your sourdough starter is bubbly and ready to go. If it has not been fed recently, take a few spoonfuls of sourdough starter from your fridge and give it that much flour and water and let it ferment for 6 - 8 hours. Here is more help for a bubbly sourdough starter.

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