In preparation for the Backyard Barter Fair I baked double my regular quantity of bread:
- 4 1-pound loaves of 50% whole grain rosemary bread
- 2 2-pound loaves of 100% whole grain sourdough
- 4 pounds of 100% rye pumpernickel
I’ve developed a pretty good feel for our wood-fired oven by now. I really like the red-gold color on those rosemary loaves, with just a touch of char on the slashed crust.
Rosemary Sourdough Bread
- Levain: 200g whole grain kamut, 200ml water, 1 tbsp ripe starter. Ferment 8 hours or overnight
- Mix up levain, 500g whole grain kamut, 700g unbleached bread flour, 28g salt, 1tsp sugar, 2 tbsp chopped fresh rosemary, water as necessary
- Knead to a medium gluten development
- First rise for about 2h
- Fold
- Second rise about 2-4h
- Portion and let rest for 15 minutes
- Shape and proof for about 45 minutes
- Bake in a hot oven
YeastSpotting submission #3
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