- 80% hydration made with 70% all purpose, 25% whole wheat and 5% rye flour and four sprigs of rosemary (500 g flour total)
- Used active sourdough after 6 hour rise
- Water used at 82-83 degrees Fahreheit
- One hour autolyse
- Five hours from first fold to proof – four hours bulk fermentation, folding every 30 minutes
- Proof 8 hours – pre-heat oven to 450 degrees Fahrenheit 1 hour prior
- Bake 20 minutes with lid after spraying loaf, remove lid, spray again and bake another 25 minutes, rest 20 minutes in cracked oven, turned off
- 3.75″ rise!
Bench rest 
Shaping 
Before proofing 
After proofing 
Before scoring 
After scoring 
Final product 
“Money shot” – Crumb
Suggestions
- 3 sprigs rosemary
- To make the spiral design I use a proofing basket. I wrap the top with plastic wrap and secure with a rubber band, then cover with a tea towel so the boule doesn’t dry out in the fridge, if you choose to proof overnight, anyway
