Rosemary and lemon sourdough

 

400g unbleached, organic strong white flour

100g kamut flour

100g sourdough starter

grated zest of one lemon

15g chopped rosemary

300g bottled water

3g baker’s yeast

10g kosher salt

 

Put the flour in a mixing bowl.  Add the water, salt, sourdough starter and baker’s yeast.  Mix together well and knead the dough for about 6 minutes.  Leave to rise covered by a tea towel for about 1.5 to 2 hours.  Shape into a ball, flatten slightly and fold in four of the edges to the centre, shape back into a ball and place in a banneton, seam up (or place on a greased flat baking tray).  Cover with a tea towel and leave the dough to rise for about 2 hours or until it has doubled in bulk.  Dust with rye flour, slash the bread with a lame or a razor blade. Place the dough in a pre-heated oven @ 220°C, with a shallow tray of water at the bottom, to create steam.  Bake for 28 minutes.  Allow to cool on a wire tray, covered with a tea towel.

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