Sourdough Bread with Blackberry Rosemary Pomace (Print Version)

# Ingredients:

→ Main Ingredients

01 - 500g white spelt flour
02 - 130g blackberry and rosemary pomace
03 - 300ml water, room temperature
04 - 15g rye sourdough starter
05 - 8g fine sea salt

# Instructions:

01 - Mix ingredients with dough hook until dough comes away from bowl, 10-12 minutes.
02 - Rest dough in oiled bowl 5 hours at room temp, stretching and folding every 2 hours.
03 - Proof in fridge for 12-14 hours.
04 - Shape into batard or boule, place in floured proofing basket seam-side down for 2-3 hours.
05 - Bake at 250°C with steam for 15 minutes, then at 210°C for 30-35 minutes until golden.
06 - Cool completely on wire rack before slicing.

# Notes:

01 - Requires long fermentation time
02 - Can be shaped as batard, boule, or sandwich loaf
03 - Steam important for crust development

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