Sourdough Rosemary Bread Food

ROASTED GARLIC ROSEMARY SOURDOUGH BREAD

Steps:

• Preheat your oven to 400°F (200°C).
• Cut the root end of the blb off reveal the inside cloves.
• Drizzle with avocado oil to coat the bulb and wrap the garlic in foil.
• Roast on a sheet pan until soft. The time depends on your clove size. Start with 20 minutes and then check your cloves. Add oven time as needed.
• The garlic will be soft and caramelized when ready. You should be able to take a clove and squish the insides out easily when properly roasted.
• Use a food scale:
• Set a large bowl on the scale and press the tare button until it says zero.
• Pour in the the water measure and press tare.
• Pour in the starter and whisk the starter and water together.
• Pour in the flour measure and then press tare.
• Add half of the salt.
• Combine to form a rough dough.
• Cover with a damp towel and Autolyse (rest the dough) for 30 to 60 minutes. This is an important step to hydrolyze your dough. Don't skip this step.
• Squeeze the cooled (or thawed) roasted garlic cloves directly into the bowl. I used several cloves and the flavor was good. Adjust the amount of garlic to your own tastes. A whole bulb can be a lot if the bulb is large.
• Add the chopped fresh whole rosemary leaves.
• Gently knead the dough until the rosemary and garlic is evenly distributed throughout the dough. DON"T overwork the dough.
• Bulk rise at room temperature covered until double in size, about 8 to 10 hours at 70 degrees F. OR you can cover the bowl with a lid and put it in a plastic bag and set it in the fridge to rise overnight up to 15 hours. Remove from the fridge and let warm for an hour before shaping.
• Gently pour or roll the dough out of your bowl onto a work surface.
• Shape it into a round and let rest for 5 to 10 minutes.
• Gently pull the dough into a ball using your dough cutter and wet hands. Pull the dough toward you in a circular motion to tighten its shape. Set the dough ball into a greased bowl or rice flour rubbed banneton.
• Set the banneton in your fridge and let it chill an hour.
• Meanwhile preheat your oven for an hour WITH THE DUTCH OVEN IN IT.
• Preheat your oven to 450 degrees F.
• Cut a sheet of parchment paper to fit the size of your loaf with some extra to give you handles on each side when moving the dough around.
• Place the parchment over the banneton and dough and invert the bowl to release the dough onto the parchment.
• Sprinkle remaining salt over the top of the loaf.
• Use the tip of your Lame to make long cuts around the dough or score however you prefer.
• Lift the dough with the parchment to transfer the dough into the hot baking pot.
• Bake the dough on the center rack for 30 minutes, covered.
• Remove the lid, and continue to bake for 20 minutes.
• Check the temperature of the loaf at this point. If it is caramelized and the digital internal temp is 200 degrees remove to cooling rack. It's done.
• If it under 200 degrees in the center of the loaf Lift the loaf out of the pot, and finish baking directly on the oven rack until the loaf is caramelized, sounds hollow when thumped and reaches 200 degrees F internal temp.
• Transfer to a wire rack, and cool for 1 hour before slicing.

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 POTATO BREAD

Steps:

• Combine the first four ingredients in a large non-metal bowl and blend well.
• Cover and let stand overnight till light and bubbly.
• Do not skip this step!
• Add the next 5 ingredients and 3 c flour.
• Mix in enough of the rest of the flour to make a soft but pliable not quite sticky dough (fingers when touching the dough should come back clean).
• Place dough in an oiled bowl turning once to coat both sides, cover and let rise 2 hours.
• Place dough on counter (lightly floured if needed) divide in 2 or three equal portions and let rest 10 minutes.
• Form into loaf shape and place on greased baking sheet, do not make to thick or this will never get done in the middle.
• Let rise till doubled.
• Just before baking slash the tops with a sharp knife 4-5 times.
• Spray dough and inside of oven w/ water (will need to repeat at least every 15 minutes) and bake in a 350 oven 1 hour for large loaves and 45 minutes for regular sized. Watch carefully to prevent overbrowning. May need to increase bake time depending on the area you live.

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.

LEMON ROSEMARY SOURDOUGH BREAD

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.

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.

ROSEMARY SOURDOUGH BREAD (BREAD MACHINE)

Steps:

• Add all ingredients to bread machine in order listed, or as recommended by your bread machine, beginning with 3 cups bread flour.
• Bake on the basic cycle. I always use the lightest crust setting.
• Check the dough about 5-10 minutes into the cycle and add up to another 1/2 cup flour if it seems too sticky.