Rosemary chia seeds sourdough bread

Since I've made my first aromatic herb bread I simply become in love with these kind of breads. I could not resist to try another one, this time a more specific one with rosemary.
When baking, I have succeeded to burn it a little on top but not seriously to destroy its amazing taste. This bread is also enhanced with chia seeds so it gives more nutritive value.

  • 725ml warm water (32ºC)
  • 254g sourdough (100% hydration)
  • 20g dried rosemary
  • 120g chia seeds
  • 1100g white wheat flour
  • 15g salt

  1. 9:15AM  Mix all ingredients together for 15 minutes, using a standing mixer.
  2. 9:30AM Cover the bowl with a lid and let it stand at 22ºC. This is the bulk fermentation phase.
  3. 14:30 Divide the dough in 2 and shape 2 oblong loaves. 
  4. 14:40 Brush 2 non-stick pans with a bit of olive oil and put the dough inside.  Let them raise for the 2nd fermentation, covered with a linen towel.
  5. 16:20 Turn on the oven at 220ºC and put the loaves inside. Bake them for 1 hour, keeping the same temperature. 


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