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Favoreats LLC

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Golden Italian rosemary sourdough bread

Adapted slightly from Judith Fertig's 200 Fast & East Artisan Breads
  • 2910 minutes
  • Serves

INGREDIENTS

3

stalks Rosemary, fresh

1/4 cup

Cornmeal or polenta

2 cups

All-purpose or bread flour, unbleached

1

Ap flour

1/2 cup

Flour, whole-grain

1/2 tbsp

Kosher salt, fine

1 tbsp

Olive oil

1 cup

Water

2 cups

Water, hot