Rosemary Sourdough

Directions

1. 1

   Mix all the ingredients together except for the rosemary and start the bulk ferment.

2. 2

   Bulk ferment the dough for 7 hours and perform one set of coil folds every hour during the bulk ferment.

3. 3

   Add in the chopped rosemary on the 3rd fold.

4. 4

   Shape the dough (no bench rest) and cold proof/ferment it for 16 hours.

5. 5

   Bake the loaf cold straight from the fridge in a preheated Dutch Oven at 450°F for 30 min with the lid on and 10 with the lid off.