Sourdoughrosemarybread Recipes

RUSTIC ROSEMARY SOURDOUGH BREAD

Steps:

• Place all of the ingredients in a stand mixer and knead on the "2" bread setting for 6-8 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 425 degrees F.
• 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 inch 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).

SOURDOUGH ROSEMARY BREAD

Steps:

• Measure the starter into a mixing bowl.
• Add the milk, olive oil, salt, sugar, rosemary, raisins, and 2 beaten eggs and mix well.
• Add the flour, 1 cup at a time, stirring until it is too stiff to mix by hand.
• Turn onto a floured surface and knead in remaining flour until dough is satiny.
• Form an oval or round loaf.
• Place on a baking sheet and proof, covered, for 1 to 2 hours, or until about doubled in bulk.
• Preheat oven to 350 degrees F.
• Make crisscross slash in top of loaf.
• Brush with the remaining beaten egg.
• Bake for 45 minutes.
• Remove loaf from baking sheet and cool on a wire rack.
• NOTE: This recipe can be made in your bread machine on the dough cycle; add ingredients to machine in order given, with the exception of the final beaten egg.
• Shape and bake as above.

ALMOST-FAMOUS ROSEMARY BREAD

Steps:

• Stir the yeast, sugar and 1/4 cup warm water in a large bowl (or in the bowl of a stand mixer). Let sit until foamy, about 5 minutes.
• Add 1 tablespoon olive oil, the flour, 1 1/2 tablespoons rosemary, the fine salt and 3/4 cup warm water; stir with a wooden spoon (or with the dough hook if using a mixer) until a dough forms.
• Turn the dough out onto a lightly floured surface and knead, dusting lightly with flour if necessary, until smooth and elastic, about 10 minutes. (Or knead with the dough hook on medium-high speed, adding a little flour if the dough sticks to the bowl, about 8 minutes.)
• Brush a large bowl with olive oil. Add the dough, cover with plastic wrap and let stand at room temperature until more than doubled, about 2 hours.
• Brush 2 baking sheets with olive oil. Generously flour a work surface; turn the dough out onto the flour and divide into 4 pieces. Working with one piece at a time, sprinkle some flour on the dough, then fold the top and bottom portions into the middle. Fold in the sides to make a free-form square. Use a spatula to turn the dough over, then tuck the corners under to form a ball. Place seam-side down on a prepared baking sheet. Repeat with the remaining dough, putting 2 balls on each baking sheet. Let stand, uncovered, until more than doubled, about 2 hours.
• Preheat the oven to 400 degrees F. Bake the loaves 10 minutes; brush with the remaining 1 tablespoon olive oil and sprinkle with the kosher salt and the remaining 1/2 tablespoon rosemary. Continue baking until golden brown, about 10 more minutes. Transfer to a rack to cool. Serve with olive oil seasoned with pepper.

SOURDOUGH ROSEMARY CRACKERS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine flour, sourdough starter discard, olive oil, rosemary, and kosher salt in a bowl. Mix with a wooden spoon to incorporate the ingredients. Turn out onto a work surface and knead until a smooth dough forms. Divide the dough into 2 pieces and shape each piece into a small rectangle.
• Lightly flour a large sheet of parchment paper and place 1 piece of dough on top. Lightly flour top of dough, roll into a large, 1/16-inch thick rectangle, and cut into 1 1/4-inch squares. Spray tops with cooking spray and sprinkle with flaked sea salt. Carefully transfer the parchment paper and dough to a baking sheet. Repeat with remaining dough.
• Bake in the preheated oven until crackers are golden brown, about 24 minutes, turning halfway through.
• Remove from the oven and let cool on a baking rack.

ROSEMARY-PARMESAN SOURDOUGH BREAD

Steps:

• Proof starter over night before making bread.
• To Kitchen Aid mixing bowl add all the ingredients (except toppings).
• Using dough hook mix until a satin ball is formed (approximately 12-15 minutes); adding additional flour as needed.
• Remove dough to greased bowl, turning once to coat.
• Cover and allow to rise until doubled (approximately 1 hour).
• Form into 1 large or 2 smaller free-form loaves and place on parchment paper or pizza peel dusted with corn meal.
• Cover and allow bread to rise until double in size.
• Preheat oven to 375 dgrees.
• Lightly beat 1 egg white with 1 tablespoon water.
• Brush top of loaves with egg wash and then sprinkle with fresh parmesan.
• Bake a 375 deghrees for 30-45 minutes, depending on the size of the loaves.

OLIVE ROSEMARY SOURDOUGH

Steps:

• Mixing and Bulk Fermentation
• Thoroughly mix the flours, water, starter, and salt in a bowl that has enough room for the dough to double in size.
• Add the olives and rosemary and continue mixing until they're evenly distributed. Note the level of the dough and the time. Cover the dough and let it rest on your counter for 30 minutes.
• With damp fingertips, stretch and fold the dough, lifting the edges of one side of the dough and folding it over to the other side. Go around the bowl 2 to 3 times, stretching and folding, and stop when the dough feels tighter. Cover and let the dough rest again for 30 minutes.
• Perform three more rounds of stretching and folding as in step 2, separated by 30-minute rests.
• When the dough has almost doubled in size and the surface is puffy and bubbly, end the bulk fermentation. Depending mostly on temperature, this will likely be 6 to 10 hours from mixing.
• Pre-Shaping, Bench Rest, and Shaping
• Scrape the dough out of the bowl onto a well-floured countertop and pre-shape it into a ball.
• Cover the dough with your inverted mixing bowl and let it bench rest for about 20 minutes.
• Flour the top of the dough and use your bench knife to flip it onto the floured side. Shape the dough into the appropriate shape for your baking vessel.
• Final Proof
• Let your shaped dough rest on its seam while you flour your proofing basket, then place the dough in the basket seam-side up.
• Cover the basket and let the dough rise for another 1 to 3 hours for the final proof. The dough will expand in the basket but not double in size. If you want to bake much later, you can do the final proof in the refrigerator for 10 to 12 hours and bake the dough directly from the cold.
• Baking and Storage
• Before the end of the final proof, preheat your oven and baking vessel for 30 minutes at 500°F (or 450°F if that is the heat limit of your baking vessel).
• Remove your dough from the refrigerator, flip it out of the basket onto a piece of parchment paper, and score the top of your dough.
• Transfer the parchment and dough to the base of your baking vessel, cover, and return the vessel to the oven.
• Bake for 20 minutes and then drop the oven temperature to 450°F. After another 10 minutes, take off the lid, and after another 5 to 10 minutes, remove the bread from the oven. The internal temperature should be 205°F or higher.
• Let the bread cool on a rack for about 2 hours before slicing.
• Store the bread cut-side down on your cutting board with a cloth over it. Slice and freeze after 3 to 4 days.