Rosemary Olive Oil Sourdough Bread

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Recipe:

Ingredients:
Bread flour 500 grams
Water 335 grams
-Sourdough Starter-100 grams
-Salt-10 grams
-2 tbs chopped fresh rosemary
-1tbs olive oil

Making dough:
1. To a big bowl, add 100g of active starter and 350g of filtered water, 1ybs Olive oil. Mix to combine until water looks milky and starter is dissolved. Then, add in your 500g of bread flour and 10g of salt. Mix to combine into a shaggy dough. If needed, you can add small amounts of water if your dough is too dry, water absorption varies in different flours and climates. Cover with a damp towel or plastic bowl cover, let rest for 1 hour at room temperature.
2. After letting the dough rest for 1 hour, its time to do a series of stretch and folds and add rosemary. sprinkle chopped rosemary with each stretch until 2 tbs are used. With wet hands take a corner of your dough and stretch up and fold it over itself making sure to repeat with all sides until dough is smoother and more structured feeling. You will do 4 rounds of stretch and folds with 30 minute rests in between. Cover with a damp towel or plastic cover in between rounds to keep in moisture. finishing with a rest called bulk fermentation.
3. Bulk Fermentation rest times vary by dough temperature and starts when you mixed your dough. Use this dough temperature vs. rest time as a guideline. Humidity and altitude can impact rise time as well so use this as a GENERAL guideline 80F-5-6 hours 75°F 7-8 hours 70°F 12 hours 65°F -16 hours Most importantly, Look for visual cues like your dough just about doubled in size, lots of bubbles on the top and sides of the dough, the top is slightly domed and it's jiggly. When you use 1 finger to pull dough away from the bowl sides, the dough wants to follow your finger and releases cleanly from the bowl. Be aware of letting this rest too long, it could over-ferment and become sticky and unmanageable! "but you can make faccacia with over fermented
dough"
4. Once your dough is done bulk fermenting, its time for shaping. Turn out your dough from your bowl onto your counter and using your hands and a bench scraper, pre-shape shape your dough. If its too sticky you can wet your hands and scraper. Use a push pull motion to build tension on top of your dough. Cover dough and let rest for 10 to 15 min.
5. Final shaping, "optional-dust surface of dough lightly with flower". Using your bench scraper, flip the dough onto the top side. Using same preshaping method, shape your dough to build surface tension. Add your shaped dough smooth side down into a well floured banneton basket or towel lined bowl "rice flour in the basket is better at preventing sticking". Once your loaf is shaped, it's time for the final cold ferment. Cover and put the dough in the refrigerator overnight or for 12-24 hours. This is my preferred beginners method. Alternatively, you can skip the cold ferment and let it proof on the counter for an additional 2 hours before baking.
6. When you're ready to bake, preheat your oven with a dutch oven including the lid inside to 450°F. Once it's preheated for about 30 minutes, take your dough out of the fridge and place onto your silocone bread sling or parchment paper. Score your bread to ensure it doesn't burst while baking, score deeper than you think you need. brush over some olive oil and top with rosemary. Take out your dutch oven and add your scored dough.
7. Bake for 30 minutes covered and 15 uncovered. Take loaf out of the dutch oven immediately and let cool on a rack for 2-3 hours before slicing. To make sure it's cooked you can check the internal temp with a meat thermometer. It should be at least 205⁰
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