EP 3 — F**K getting bread, I’m making sourdough


Rosemary Sourdough

On this weeks episode, we attempt to translate incomprehensible lyrics from Future, Lil Yachty, and Young Thug–while making rosemary sourdough bread.  If you live at altitude check out the altitude bread tips at the bottom.




Refer to this beginner’s guide if you do not already have a sourdough starter / aren’t familiar with how difficult it is to make artisanal bread.

  1. 150g (a little more than 1/2 cup) active and recently fed sourdough starter
  2. 250g water (1 cup and 2 tablespoons)
  3. 500g BREAD FLOUR (roughly 2 cups but its better to weigh it) ***do not use all-purpose or the bread will not be puffy and nice
  4. 0.9 oz / 2 tbs. olive oil
  5. 10g / 1 tsp. sea salt
  6. 15g / 1.5 tsp rosemary
  7. A bit of corn meal for dusting
  8. A dutch oven


  1. Once you have the PERFECT starter, combine with the flour, water, and oil.  Squish all of these ingredients together and let it stand for 30 minutes.
  2. Add the salt and half a teaspoon of water to the dough and fold it over to incorporate the salt.  Keep folding and squishing the dough until the salt is dissolved.
  3. Fermentation station! Cover your bowl with plastic wrap and a kitchen towel. Leave it in a warm spot to rise. You’ll know the dough is ready when it about 1.5-2X its original size.  This can take between 3-12 hours depending on the temperature of your ingredients, the potency of your starter and the surrounding environment. We recommend cooing at you dough and giving it compliments to help inflate its ego.
  4. Optional stretching for fluffiness–every 30 minutes or so during the first 2.5 hours of fermentation, stretch the dough out by simply gathering a portion and pulling.  Then fold that portion back into the dough.
  5. Flour half of a work station to shape your dough.  It will naturally deflate as you shape it.
  6. You can start by shaping it into a ball and then cupping the sides until it looks satisfactory.
  7. Coat the bottom of the dutch oven with a thin layer of corn meal.  Put the dough in the dutch oven, covered, for a second rise period of 1 hour, or until it looks puffier and less dense.
  8. Right before your bread goes into the oven, make a shallow slash about 2 inches long in the center of the dough. Use a sharp knife.
  9.  Preheat your oven to 450 F.
  10. Place your bread into the oven (lid on) and reduce the temperature to 400 F. Bake for 20 minutes. Remove the lid, and continue to bake (uncovered) for an additional 40 minutes or until deep, golden brown. Keep in mind that all ovens are different; you might have to make minimal adjustments to these temperatures.
  11. During the last 10 minutes of baking, crack open the oven door. This allows the moisture to escape, leaving your bread with a crisp crust.
  12. Cooling: you’ve worked hard, don’t ruin it!  Remove the bread from the oven, and cool on a wire rack for at least an hour before slicing. Don’t cut too soon or else the inside will be gummy.



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I made a wayyyy better loaf when we experimented more with high altitude.  The first one was good but i got it to rise a lot more so it was even moister and filled with bubbles.  The picture above is horrendous because we ate all the bread before I got more photos… and it was taken in a dimly lit kitchen at 12am.

Tip 1:  For the second rise instead of placing the loaf in the dutch oven, put it in the fridge inside a bread basket, and put the floured basket inside a non perforated plastic bag, for a slow rise of 8 hours.  Bread rises faster at altitude so a warm place isn’t always better.

Tip 2:  Make sure your stater looks like a nervous system network and is fully mature.

Tip 3:  Buy the book “Flour Water Salt Yeast” by Ken Forkish


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