Blackberry Rosemary Sourdough (Print Version)

# Ingredients:

→ Main Components

01 - 300ml water at room temp
02 - 130g pomace from blackberries and rosemary
03 - 15g sourdough starter made with rye
04 - 8g sea salt, finely ground
05 - 500g flour made from white spelt

# Instructions:

01 - Use a dough hook and knead the mix until it stops sticking to the sides, about 10–12 mins.
02 - Let it sit in an oiled bowl for 5 hrs. Stretch and fold it every couple of hours at room temp.
03 - Stick it in the fridge to rest for 12–14 hrs.
04 - Shape into a round boule or elongated batard. Put it seam-side down in a floured basket to rise for 2–3 hrs.
05 - Start at 250°C with steam for 15 mins. Lower to 210°C and bake another 30–35 mins till it turns golden brown.
06 - Set it on a rack and let it cool all the way before cutting.

# Notes:

01 - Takes lots of time to ferment
02 - Shape options: a sandwich loaf, boule, or batard
03 - Steam is key for a good crust