This is a lovely bread, with flavours from soft fragrant roasted garlic and the scent from fresh rosemary.
I've increased the chopped fresh rosemary to triple the amount, to 3 teaspoons, and reduce the salt to 1 teaspoon.
With soft close crumbs, we enjoyed this bread with a bowl of pork stew. Yummy!
This recipe is from Emilie Raffa's book, Artisan Sourdough Made Simple, and can also be found at this link.
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