Bread Ring- #sourdough

Directions

1. 1

   Mix the flours, water, and starter until a rough mass forms. Let rest for 30 minutes, then add the salt and rosemary and knead until incorporate.

2. 2

   Perform two sets of stretch-and-folds, 30 minutes apart, followed by four sets of coil folds with 35-minute intervals.

3. 3

   Bulk ferment for a total of 5 1/2 hours, then cold-proof for 15 hours.

4. 4

   Remove the dough from the fridge and place it on a floured parchment paper. Dust flour over the top of the dough.

5. 5

   With floured fingertips, press through the center of the dough ball to create a hole, gently stretching to widen it. If the dough feels sticky, use more flour.

6. 6

   Cover the dough and let it rest for 1 hour. Preheat your oven to 450°F and bake for 35 minutes, steaming for the first 15 minutes.