@melanieqrose: Your loss #firebreather#dancer

Mel Rose

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Tuesday 06 January 2026 22:10:04 GMT

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Dani Bella ♡ :

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I wanted to create a loaf that felt simple, cozy, and full of flavor... and this Rosemary Olive Oil Sourdough turned out even better than I imagined. 🤍 The fresh rosemary, extra virgin olive oil, and tangy sourdough come together to make the most incredible loaf. Toasted with a little butter, it's absolutely delicious. This one might just earn a permanent spot on my bakery menu. 🌿🍞 Full recipe below! Rosemary Olive Oil Sourdough Makes 1 loaf (9x4) loaf tin 100 g active sourdough starter 315 g filtered water 450 g organic bread flour 9 g fine sea salt During the stretch and folds: 20 g extra virgin olive oil 10–12 g fresh rosemary, finely chopped (or 2 tsp dried rosemary) Mix the starter and water. Add the flour and salt and mix until no dry flour remains. Rest 30–45 minutes. Perform 3 sets of stretch and folds, adding the olive oil and rosemary during the first two folds. Bulk ferment until the dough has increased about 60–70%. Shape into a tight loaf and place into a greased 9×5 loaf pan. Proof until the dough is about ½–1 inch above the rim. Brush lightly with olive oil and sprinkle with flaky sea salt and a little chopped rosemary. Bake at 425°F: 35 minutes covered 10-15 minutes uncovered Bake until the internal temperature reaches 205–208°F. Brush lightly with olive oil after baking if desired. #s#sourdoughr#rosemarybreada#artisanbreadh#homebakerybreadrecipe

I wanted to create a loaf that felt simple, cozy, and full of flavor... and this Rosemary Olive Oil Sourdough turned out even better than I imagined. 🤍 The fresh rosemary, extra virgin olive oil, and tangy sourdough come together to make the most incredible loaf. Toasted with a little butter, it's absolutely delicious. This one might just earn a permanent spot on my bakery menu. 🌿🍞 Full recipe below! Rosemary Olive Oil Sourdough Makes 1 loaf (9x4) loaf tin 100 g active sourdough starter 315 g filtered water 450 g organic bread flour 9 g fine sea salt During the stretch and folds: 20 g extra virgin olive oil 10–12 g fresh rosemary, finely chopped (or 2 tsp dried rosemary) Mix the starter and water. Add the flour and salt and mix until no dry flour remains. Rest 30–45 minutes. Perform 3 sets of stretch and folds, adding the olive oil and rosemary during the first two folds. Bulk ferment until the dough has increased about 60–70%. Shape into a tight loaf and place into a greased 9×5 loaf pan. Proof until the dough is about ½–1 inch above the rim. Brush lightly with olive oil and sprinkle with flaky sea salt and a little chopped rosemary. Bake at 425°F: 35 minutes covered 10-15 minutes uncovered Bake until the internal temperature reaches 205–208°F. Brush lightly with olive oil after baking if desired. #s#sourdoughr#rosemarybreada#artisanbreadh#homebakerybreadrecipe

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