Rosemary Lemon Sourdough Bread
I have not been making bread for the past week and supplies in the freeezer was down to the last quarter portion of a whole-wheat boule which I had made a week earlier. My son has been bringing sandwiches to school for lunch recently. He came back one day saying that his classmate sampled the bread and wanted to buy some. I am happy to see the bread consumed quickly these days.
For the last 2 weeks, I have been feeding my rye starter diligently and since my Rosemary was looking very bushy, I decided to harvest it to make some Rosemary Lemon bread. I had wanted to try out with Thyme and Terragon but decided to stay with the Rosemary.
The bread was made in the time intervals when I was in the house. It was a busy day for me as I had to help my son with the logistics of organizing a BBQ for his uniformed group and coupled with sending my wife and daughter to their classes, I thought the bread was not going to make it. The bread was slightly under-proofed as I had to rush out to pick up my daughter. However, it turned out better than I had hoped. The bread had a pleasant Rosemary aroma with a hint of lemon.
I used 4 stalks and the zest of 1 lemon with 50oz of flour. The hydration was slightly over 70%. The slash pattern was that of a cluster of Rosemary leaves.