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.
Delicious rosemary bread made with sourdough.
Ingredients
- Levain(Prepared the day before baking )
- 113.5g Bread Flour
- 113.5g Water
- 22.5g Starter
- Final Dough (On the day of Baking)
- 227g Water
- 227g Levain
- 228.5g Bread flour
- 114g Whole Wheat Flour
- 8.5g Salt
- 14 g finely chopped fresh rosemary
Instructions
- Day before baking, combine all the ingredients for the levain in a plastic bowl and allow to ferment at 75 degrees for 8 hours.
- Next morning the leavin will look like this.
- On the day of baking add all the ingredients except salt for dough in a bowl and mix. Let it autolyse all of the ingredients minus the salt for thirty minutes. once a sticky shaggy mass is formed allow to rest at room temp covered.
- After autolyse add salt and rosemary.
- Knead this doguh for 6-10 minutes. DO NOT add any additional flour, this is a wet dough. Fold the dough in the bowl to prevent the addition of extra flour to this bread.
- Ferment at room temperature (75 degrees) for 2.5 hours with four fold in thirty minute intervals.
- After 2..5 hours, the dough is transfered well floured area
- and shape it into a boule
- and transfer to proofing basket.
- This dough can be proofed for two hours at room temperature in linen lined baskets or in the cooler for 12-15 hours.
- When you are ready to bake preheat the oven with pizza stone at 450 degrees F
- Transfer the bread to heated pizza stone and bake with steam for about 40minutes
- or until it is brown in color and it registers internal temperature of 200F.
- Cool the bread in rack for 1 hour inf you can and slice it.
- It is really excellent bread with rosemary .
- If you do proof in the cooler heavily flour your linen, rice flour will help to keep the dough from sticking to the basket. If you so choose, you can brush the remaining (extra) flour of the bread before baking with a pastry brush.
- As always, Bake On
Notes
This recipe adapted from here
Copyright ©2014 Zesty South Indian Kitchen by Swathi(Ambujom Saraswathy) All Rights Reserved.
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.
Michelle says
This bread is absolutely beautiful, Swathi! My son loves homemade bread and has chosen your loaf to feature at tonight's party. Thank you for linking!
traditionallymodernfood says
Swathi u r a Baking queen:-) looks yummy
Suja Manoj says
Wow looks so perfect,adipoli
Choc Chip Uru says
Wouldn't mind a nice crusty slice right here, this looks delicious 😀
Cheers
Choc Chip Uru
Gourmet Getaways says
I like the shape and the way it looks, Swathi! Some nice bread like this over a cup of coffee and I'm happy 🙂
Gourmet Getaways xx
sathyapriya says
I was about to ask you "How you got the circles in bread ?",then i realized its from the pot its proofed ..Thats a yummy bake swathi.
maha says
looks like u loves bread..that too home mades..but its nice da...bcz they r healthy nfresh na..
Helene D'Souza says
You are so lucky to have a rosemary bush in your garden! I want too!! unfortunately I doubt rosemary would survive the monsoon here. Your pain looks perfect as it should be, great photo too, feel like having a slice asap.
Swathi says
Thanks Helen, may be you can keep them in a pot. that way you can fresh rosemary there in India. yes it is delicious.
Sindhiya says
Wow...bread looks rustic and perfect!!! nice clicks..
Swathi says
Thanks Sinidhiya
ATasteOfMadness says
I haven't made bread in forever! This looks so good!
ramya says
wow look like a professional artisan baker swathi.i cant able to eyes off from it.
Swathi says
Thanks Ramya
julie says
lovely bread,Swathi..u indeed are becoming a pro in baking healthy breads 🙂
Swathi says
Thanks Julie
gayathri says
Bread looks yummy.
Winnie says
WOWWW Awesome bread
I can almost smell it via the screen
Great bread for winter time 🙂
Swathi says
Thanks Winnie, it is really delicious loaf.
Easyfoodsmith says
You really are a pro at baking. Every thought of having your own bakery?
The moorish looks and the flavor of rosemary sounds so good in this perfect loaf. Keep it up dear.
Swathi says
Thanks Taruna. I wish to have bakery sometime, may be a dream.
niloufer says
the bread looks absolutely perfect!!
Swathi says
Thanks
Aara says
this is a bread??? omg at 1st looked like some rock until i saw the 2nd click to analyze what it actually is 🙂 I love all ur baking experience!! may be in future i start baking im going to reffer ur blog for breads and buns 🙂
Swathi says
Start baking Aara it is really fun.
Marisa says
I wake up looking at your photos and I need to have one for breakfast. I t's a perfect bread and I can imagine the rosmary flavor. Rosmary grows easily here in Mediterranean zone. You're lucky because you've got in your garden.
I'll try to learn from your experience because, as you say, we learn every day, but is fantastic despite sometimes, the result is not good.
Here, after a very hot October, autumn is colder but not chilly at all.
Take care.
Swathi says
Yes Marisa I have a rosemary bush in my garden which I planted last year. Sometime our experiment don't work still we lean something form it. I like colder weather. Here temperature is going done still not so fast.
Nalini Somayaji says
Its just awesome ...recipe Swathi...I am not a good baker..but wants to try out some day...:)
Swathi says
Thanks Nalini.
linsy says
You are a damn good baker, wish I can make any of this.
Swathi says
Thanks Linsy . You too good cook you can try it.