Garlic and Rosemary #sourdough #bread #recipe

The video is slightly different than instructions because I split my dough and then added the garlic mixture to half the dough h inspired by the bagel recipe from the modern sourdough cookbook. To strengthen your starter mix together 20g starter with 40g each water and strong bread flour. mix and leave for 12 hours/overnight 2nd refreshment/strengthen mix your fed starter from step 1 with 150g bread flour, 90g water and 25g caster sugar. leave till doubled in size. mix together 1 tbsp garlic granules and 2 tsp dry rosemary in a pestle and mortar until fine then add 20g sea/kosher salt. Add just enough hot water to cover and set aside until the garlic granules are plump. mix together 550ml/g Luke warm water, your refreshment mixture (that should have doubled in size), your garlic granules mixture and 500g strong white bread flour, 400g plain flour and 50g wheat/wholemeal flour. Tip out and knead then place into a container to rise about 40% split the dough in two and preshape and cover for 20 minutes to relax shape your dough however you like, cover and proof in a warm space for an hour and 45 minutes (trust your gut here as you may need more or less time). score however you'd like. I baked at 220c for 20 minutes, turned the heat down to 190c and baked a further 20 which is when my bread reached 90c internal temp. #garlicsourdough #garlicrosemary #sourdoughbread #sourdoughrecipe #sourdoughbaking #uksourdough #uk #Recipe #bread