Side dishe for 1

Rosemary Sourdough Bread

Name: Rosemary Sourdough Bread
Total time: 60 min
Yield: 1 servings
Cuisine: Italian
Ingredients: 2 cups unbleached all-purpose or bread flour; 1/2 cup whole-grain flour; 1/2 tbsp fine kosher salt; 1 1/8 cups room-temperature water; 1 cup prepared and fed sourdough starter; 3 stalks fresh rosemary; 1/4 cup cornmeal or polenta; ap flour for dusting (optional); 1 tbsp olive oil; 2 cups hot water for broiler pan; 1 1/2 cups water; 2 1/6 cups all purpose flour

Sourdough starter, whole-grain flour, and rosemary form a rustic loaf baked with steam for a golden crust.

$2.59per serving $$

60 minstart to table

1servings

Italian Vegetarian Vegan Dairy-free High-protein Budget Side dishes

Ingredients

2 cups unbleached all-purpose or bread flour
1/2 cup whole-grain flour
1/2 tbsp fine kosher salt
1 1/8 cups room-temperature water
1 cup prepared and fed sourdough starter
3 stalks fresh rosemary
1/4 cup cornmeal or polenta
ap flour for dusting (optional)
1 tbsp olive oil
2 cups hot water for broiler pan
1 1/2 cups water
2 1/6 cups all purpose flour

Steps

Heat the oven to 450 F with a broiler pan on the bottom rack.
Mix the all-purpose flour, whole-grain flour, salt, water, and sourdough starter in a bowl.
Fold in the rosemary, cover the bowl, and rest the dough for 10 minutes.
Shape the dough into one round loaf and place it on a cornmeal-dusted baking sheet.
Brush the loaf with olive oil and cut a shallow mark across the top.
Pour the hot water into the broiler pan, bake the loaf for 25 minutes, and cool it briefly before slicing.