Rosemary Sourdough

Method

This is one of my favourite breads. I replace the whole wheat four with white flour and add 28 g of fresh rosemary. The baker’s percentage of rosemary is 3 percent. However, this percentage may need to be adjusted depending on the pungency of your rosemary.

I chop the rosemary during the autolyse period, as oxidation will cause the herb to turn black if it is chopped too far in advance.

Add the rosemary right at the beginning of kneading. That way, the bits of rosemary are evenly incorporated throughout the dough. I place a tip of a rosemary stem under the loaf just before loading.