Rosemary-Infused Sourdough Bread with Roasted Garlic and Fresh Rosemary

Ingredients:

• 500 grams all-purpose flour
• 285 grams rosemary-infused water
• 150 grams sourdough starter
• 9 grams sea salt
• 6 sprigs fresh rosemary
• 2 garlic bulbs

Instructions:

Preparing the Starter:

1. Feed your starter by mixing ½ cup flour (whole wheat or all-purpose) and ½ cup water. Stir well, cover with a towel secured by a rubber band, and let it sit at room temperature for 3-24 hours, until bubbly and active.

Caring for Your Starter:

• Feed your starter once a month using ½ cup of flour and ½ cup water, stirring until combined. Allow it to rest for a few hours before refrigerating.
• Keep the starter in the fridge when not in use, labeling it with the last feeding date.
• Before baking, remove the starter 3-24 hours in advance, feed it, and leave it on the counter. Look for bubbles or perform a float test to check readiness.

Making Rosemary Water & Roasting Garlic:

1. Place 4 sprigs of rosemary in a medium bowl. Pour boiling water over the rosemary, letting it steep until it cools. For faster cooling, refrigerate the water; ensure it reaches room temperature before adding it to the dough.
2. Preheat the oven to 400°F. Wrap the garlic bulbs in parchment paper or place them in a small Dutch oven with a lid. Roast for 45 minutes, then let cool.

Sourdough Bread:

1. Feed your starter 3-24 hours before starting the dough.
2. In a large mixing bowl, combine all ingredients (except 2 sprigs of rosemary and the roasted garlic). Mix until just combined, then knead for 1 minute, infusing the dough with your love and affection!
3. Cover the dough with plastic wrap and a towel, letting it rest for 30 minutes.
4. Knead the dough again, flip it, and cover. Allow it to rise overnight, giving it a gentle pat and maybe a lullaby with some beautiful words of encouragement.

Folding in Rosemary and Garlic:

1. Preheat the oven to 425°F with a Dutch oven inside.
2. Place the dough on well-floured parchment paper. Gently flatten it, then loosely chop the remaining rosemary and garlic. Sprinkle a portion on one side of the dough, fold it over, then repeat with the other side.
3. Add the rest of the rosemary and garlic on top, folding the dough to incorporate. Shape it into a ball and score with a sharp knife.

Baking:

1. Carefully place the dough (with parchment) into the preheated Dutch oven. Bake covered for 25 minutes, then remove the lid and bake for another 20 minutes until golden.
2. Let the bread cool outside the Dutch oven before slicing. Enjoy!

Additional Tips:

• Feed your starter monthly if not used often, and use any extra in recipes like waffles, pizza dough, or cookies.
• Adjust feeding frequency based on your baking needs and preferences.