ROSEMARY AND OLIVE OIL SOURDOUGH
Steps:
- Disolve starter in the water with sugar and yeast, add flours and allow to autolyse for 20-30 minutes. Add salt and knead on a well floured surface. Add additional flour if necessary, but dough should be sticky. Combine oil and rosemary and allow to sit while bread proofs the first time. Add dough to well oiled bowl and perform stretch and fold every 20-30 minutes. Repeat 2-3 times. Allow dough to double in size and then deflate and knead in oil and rosemary. Divide into two equal portions. Shape into boules or loaves and allow to proof until doubled in size again. Preheat oven to 500 degrees. Add loaves and spray oven with water (or bake in preheated dutch oven). Turn oven down to 475 and bake for 40-50 minutes until a tap on the loaf emits a hollow sound and crust is nicely browned. If baking in dutch oven, remove lid halfway through baking time.
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