Dough for one boule of sourdough - your choice of recipe, pre-shaped & ready for final shaping
1 1/2 tablespoons grated lemon zest
1 1/2 tablespoon chopped rosemary
About 3 tablespoons of olive oil
1 1/2 teaspoons coarse sea salt such as Maldon or French Grey Salt
1. Have your sourdough fully proofed and ready for final shaping.
2. Combine the lemon zest and rosemary in a small bowl and stir in the olive oil to make a slurry.
3. Let your pre-shaped dough rest then gently press it into a 9"-10" circle. Make a depression or slight well in the center and add the lemon zest/rosemary mixture.
4. Fold in the sides quickly, forming a boule and enclosing the mixture. Pinch the edges together very well.
5. Turn the boule over and begin to tighten the boule against the work surface. Your boule will need to stick a bit to the work surface as you move it forward and turn it to tighten.
6. Stop tightening when you can just begin to see the lemon zest/rosemary mixture through the surface of the dough. You do not want it to burst open.
7. Generously dust a 9" bread basket or towel lined bowl with flour or mixture of flour and wheat bran to keep your boule from sticking. Place the dough in the basket with lemon zest/rosemary mixture side up.
8. Place the basket/bowl of dough in a large plastic bag to proof overnight in the refrigerator.
9. In the morning, preheat the oven to 475°F. Place a dutch oven with the lid inside to preheat for 45 minutes.
10. Remove the dough from the refrigerator (no need to bring it to room temperature). Score the loaf with 4 lines making an asterisk and sprinkle with salt.
11. Remove the dutch oven and very carefully place the loaf inside. I often put the loaf on a piece of parchment and hold the parchment while dropping it in dutch oven so I don't get burned and just leave the parchment in while baking. Cover the dutch oven and put it in back in the oven.
12. Bake for 30 minutes at 475°F. Remove the lid and bake another 20 minutes but check for doneness after 10 minutes.