Rosemary Olive Oil Sourdough Bread – In Pictures

Boris, my rye sourdough starter, had an affair. Well, about 2 cups of him did. When he thought I wasn’t looking, he had a fling with some King Arthur Unbleached Flour, instead of staying true to rye. A tale as old as time. The flour always looks better on the other side of the fence, doesn’t it, Boris?

I took Boris’ offspring and made a rosemary olive oil loaf out of it. I mean, really, what else could I do? When I told Master Chow what had happened, he shrugged and made a turkey swiss panini out of it. A calm and sensible man is Master Chow.

This dough came together remarkably easy, and was soft, smooth, and silky. In fact, the dough was so lovely that I almost didn’t want to bake it. Almost. Heh, heh.

In this step, I mixed in the rosemary (I wouldn’t use more than the recipe lists – in my opinion, the flavor balance was perfect):

Here I took its temperature. Eighty degrees F – on the nose!:

Turning the dough:

Shhh – they’re resting:

Voila!:

Time to eat:

I did not adapt the recipe in any way, so I won’t be posting it. But you can find it in The King Arthur Flour Baker’s Companion: The All-Purpose Baking Cookbook. For sourdough bread recipes, see here. For instructions on how to make a sourdough starter, check out here and here.