Winter has started here, but there will be no color change or falling leaves here in Houston. You can feel the winter by its cold. You can live here with a mild jacket, and not need layers of clothing. Forecasters are telling that this weekend is going to be chilly. When weather is chilly I love to heat up my oven and bake bread. I baked this bread pain au romarin (means rosemary bread) with my white sourdough starter, and I got the rosemary from the rosemary bush in my garden. The bread was delicious.
Nowadays I love to try bread with sourdough, and also joined a Facebook group called Artisan bread bakers which helps me gain knowledge about baking breads a lot. This recipe I got from the monthly recipe challenge for November. When I looked at the recipe it has bread flour, whole wheat flour and sourdough and rosemary. I love rosemary breads, so decide to try it immediately.
Two days ago I tried to bake a batard of roasted apple bread. However while doing transfer of the proofed dough to pizza stone I end up tilting it and become bean shaped one. At first got upset then thought I will bake them anyway. Bread turned out to be delicious even with a look which I didn’t expect. I will try it again. If I make perfect bread every time then there is nothing to learn, isn’t it. So mistakes are good, occasionally reminding me that I still have a long way to go to master this art.
This Pain Au Romarin is easy bread, makes leavin the day before baking and next morning add dough and freshly chopped rosemary. After folding few times, the dough is doubled in volume. And it is transferred to proofing basket and let it proof for another 2 hours. Recipe asked for baking it in a Dutch oven, but for a change I baked it in a pizza stone with steam. It is very nice bread. Give it a try rosemary added a nice twist to it.
Here comes the recipe which is simple and straight forward, I halved the original recipe.