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Combine bread flour and whole wheat flour. Add salt and chopped rosemary, and stir to combine.
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Pour in the water and starter to bowl with flour. Beat 40 strokes, scraping the bottom and the sides of the bowl, until the dough forms a thick, spongy mass.
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Transfer dough to an oiled large bowl. Cover the bowl with plastic wrap or a large plate and let ferment for 12 to 24 hours.
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