Are you a fan of the cheese and rosemary combination? So simple yet so beautiful! Credit for this tutorial goes to LANON'S friend-Odessa @cremebruleebakes (IG).

Ingredients

Instructions

1. Autolyze flour with water for 1 hour.
2. Add starter and rest for 30 mins.
3. Add salt and rest for 30 mins.
4. Stretch & fold and rest for 30 mins.
5. Add all the additions and rest for 45 mins.
6. 3 sets of CF, 30-40 mins apart, and rest for 1.5 hours after last CF.
7. Shape and put in the fridge overnight.

8. Total bulk fermentation 5.75 hrs at 25-26°C. CR for 12 hrs.

9. Baked at 230°C for 20 mins in the dutch oven with the lid on, and then at 215°C for 23 mins with the lid off.

Embracing the ups and downs of baking sourdough is all part of the process! Keep experimenting and enjoying the journey.