Garden bread

One of the best things about having my balcony garden is that it means that I have fresh herbs at the ready whenever I feel inspired to create something delicious. This upcoming week, that inspiration is going to be manifested in the baking of some mighty delicious savory bread, perfect for dipping in the extra-virgin olive oil (the best quality I could get) and a brand new bottle of quality balsamic vinegar, with just a hint of roasted garlic. This game-changer of an appetizer is inspired by my very-Italian boyfriend and his love for all things charcuterie. Many evenings, we will snack on various bites of meats, cheeses, breads and crackers, sometimes dipped in olive oil, and always delicious. Many people say that people that live on that side of the world are happier and experience less stress… eating like this may be why. It stimulates conversation, laughter and community. And did I mention that it is darn delicious?

The best thing about sourdough that I have learned lately is that it really doesn’t matter how precisely you measure your ingredients, how exact things are calculated or how many times you stretch and fold your dough. The best breads that I have baked lately have been thrown together, sometimes measured and sometimes not, and often just thrown into the oven in the hopes of having fresh bread with dinner. The key factor seems to be based on something my parents always told me growing up… the secret ingredient that makes EVERY recipe better is always love.

So it is with much love and reverence for the plants involved that I present you with my latest addiction… rosemary sourdough. This bread is moist and savory, with a crunchy crust and a wonderful rosemary and roasted garlic flavour. Try dipping it in olive oil and balsamic (like we do), or just eat it straight. This would also make a mighty fine sandwich with some prosciutto and muenster cheese!

Rosemary Sourdough Bread:

· 300 grams bread flour

· 90 grams whole wheat flour

· 282 grams filtered water

· 113 grams sourdough starter mature and active

· 8 grams salt

· 6 grams dried rosemary (use double the amount if you would like to use fresh rosemary)

· 1 lemon

· Garlic salt (for sprinkling)

Day 1:

1) In a large mixing bowl, combine the bread flour, whole wheat flour and water. Using a spatula, stir the ingredients together until no traces of dry flour remain. Cover the bowl with plastic wrap (I use a shower cap), set in a warm place and let the dough autolyse for 1 hour (try leaving it in your oven with the door slightly ajar)

2) Use an apple peeler to strip the rind off of 1 lemon, but be careful not peel too deeply into the bitter white pith! Finely chop the rind and set aside

3) Add the sourdough starter, salt, dried rosemary and lemon peel to the autolysed dough. Fold the dough over the sourdough starter and the inclusions until fully incorporated. Cover the bowl with plastic wrap and set in a warm place for 30 minutes

4) Perform one or two sets of stretch and folds by folding the dough over and pushing into the other side. Turn the bowl a quarter turn and repeat. Do this several times, then cover and return to the warm place for 30 minutes

5) Perform a series of coil folds by picking the center of the dough with your fingertips. Lift the dough until the ends release from the bowl. Turn the bowl 90 degrees and perform another coil fold. Transfer the dough to a clean, lightly-oiled bowl, cover with plastic wrap and set in a warm place for 30 minutes

6) Working in the bowl, complete 2 or 3 more sets of coil folds in 30 minute intervals. Cover the bowl with plastic wrap and set in a warm place after each fold. Once the dough looks smooth and feels strong, let the dough rest untouched for 1 hour

7) To pre-shape the dough, turn the dough out on a lightly floured surface. Using a bench knife, turn the dough over and gently round it into a tight ball. Cover the dough with a tea towel and leave the dough to rest for 30 minutes

8 ) Shape the dough into a boule or a batard. I like to sprinkle the inside of it with a bit of garlic salt before placing the dough inside. Cover the bowl with plastic wrap and place the dough in the refrigerator to proof overnight

Day 2:

9) Preheat the oven to 500 F with a Dutch oven inside (I do not have a Dutch oven, so I use a black metal roasting pan turned upside down)

10) Turn the dough out onto a piece of parchment paper and score a large gash into the dough at least ¼ to ½ inch deep. Sprinkle with garlic salt and transfer the dough into the Dutch oven or roasting pan with the parchment paper

11) Bake covered for 25 to 30 minutes, then uncover and bake for 10 to 15 minutes longer, depending on how dark you’d like the crust

12) Transfer the bread to a wire rack and allow it to cool for at least 2 hours before slicing. Store any leftover slices of sourdough in a Ziploc bag at room temperature for up to 3 days