Rosemary Olive Oil Bread*

*Rosemary-Olive Oil Bread :*Makes 2 loaves a 750 g Takes 2 days.

Starter, flour, water and wheat germ in the large baking bowl of a food processor form. Mix on low speed for 4 minutes. The dough should be sticky and smooth. Watch closely for the first few min, adding a little more flour or water if needed. Turn off the machine, cover the baking bowl and let the dough rest for 20 min.

Now add the salt and knead the dough on medium speed for about 4 min. Add the rosemary and olive oil (I had already added the rosemary to the olive oil 20 min before, tip from rec.

FOOD. Sourdough) and knead on medium speed for 5 min until ingredients are well incorporated. The dough should have an internal heat of 25 degrees.

Place the dough in a lightly oiled plastic bowl and cover tightly with plastic wrap. Let rise at room temperature for about 3-4 hours until doubled in volume.

Shape the dough onto a lightly floured surface and divide into two equal halves. Punch each piece down a few times against the surface to get the air out (I gently press the dough pieces together with my open hand), then tuck the corners under the dough, cover with a dishcloth, and rest for about 15 minutes.

Cover the dough and shape each half into a ball. Place ball, smooth work surface down, in floured proofing baskets.

Cover the baskets with a Geschirrhangl and proof at room temperature.

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