Rosemary Parmesan Sourdough

    I've been wanting to try a new bread combination using the sourdough starter and also wanted to incorporate the Rosemary that I dried from last years harvest.  Today was the day!  I will say this bread was delicious! 
      

                                     
White whole wheat flour  225g   (1 1/2 cups)
White flour  175 g   (1 1/4 cups)
Sourdough starter  250 g  (1 cup)
Water (warm)  200 g  (1 cup)
Salt  7g  (1.4 tsp)

2 Tablespoons of dried Rosemary
1/4 cup (heaping) shredded Parmesan


Knead first 5 ingredients and let rest for 2 hours or so. I weighed the ingredients, but it's roughly the cup measurements listed.  Mix in the rosemary and Parmesan and place in a parchment lined proofing basket for another 3 hours.  I use rice flour to coat the bread.  It's gluten free which makes it great for preventing the dough from sticking.  It also has a very high burn threshold. That's why you see white (rice) flour on bread at the bakery!

Place stoneware in a 400 degree oven while it's preheating. When oven is ready, transfer dough from a wooden pizza peel (coated with rice flour) to the stone.  Place a small pan with a cup of boiling water in the oven while it bakes.  This gives a great crust.

Bake for 30 minutes or until done.  (You should hear a hollow sound when you thump the bottom of the bread.)  :)

Enjoy!

~Carol~