This recipe, in yeasted form vs sourdough, is by far the most viewed recipe on this here CSPS site. I’m not sure why exactly — the referrers are all from Pinterest, so I am guessing it’s just been shared to members who have large followings, and then saved a lot. So I decided to create a sourdough version of it as well, and I personally think that it is even better than the yeast version. Got a bit of tang, very rosemary, just the right amount of sea salt. It’s going to make some delicious paninis for dinner.
Ingredients
2/3 cup (160 grams) Active Sourdough starter
1/2 cup water, between 100-110F
1 large egg
2 tablespoons olive oil
3 cups bread flour
2 tablespoons Malt Extract
1 teaspoons table salt
1 tablespoon granulated sugar
1 tablespoon fresh rosemary, finely chopped
coarse sea salt for sprinkling
Directions
Mix the ingredients except the rosemary until they come together. Using the stretch and fold technique, on the first fold, incorporate the rosemary by stretching and folding the dough once every half an hour, and then let the dough rest for another half an hour. Repeat stretch-and-fold procedure every half an hour six times for a total of 3 hours.
At this point, you can put the dough in the refrigerator for a long, cold rise, or continue on below. If you choose to let the dough rise overnight, let it come to room temperature before proceeding.
Once the dough is at room temperature, place on a floured work surface. Gently stretch into a 10-inch rectangle. Fold the top of the dough to the bottom and lightly seal with the heel of the hand. Rotate the dough 90 degrees then fold the top of the dough to the bottom and lightly seal with the heel of the hand. Cup both hands around the dough and pull towards the body until the seam of the dough is on the bottom. Cover and let rest 15-20 minutes. Uncover the dough and cup with both hands. Gently push and pull the dough forwards and backwards, right and left, while applying gentle pressure to create a tight and smooth outer skin. Line a proofing basket or bowl with a clean linen, generously covered with flour. Place dough seam-side-up in the basket, cover and proof until puffy and an indentation does not spring back, 60-90 minutes.
Pre-heat your oven to 425F, with your lidded 4-5 quart oval cast iron pot inside, for at least 30 minutes. Just before you are ready to bake, invert your bread from the proofing basket onto a piece of parchment paper, score, sprinkle with sea salt and carefully place in the Dutch Oven. Careful, it is extremely hot!
Bake for 45 minutes with the lid on, and then 15 minutes with the lid off. Let cool on a wire rack before cutting. Makes a great dipping bread with garlic and olive oil.
