This Pain au Romarin, or Sourdough Rosemary Bread, is made with an overnight levain, and benefits from a cold ferment in the refrigerator for added texture and flavor.
This aromatic and delicious bread is the bread of the month (or BOM) for the Artisan Bread Bakers.
For the love of Rosemary
A search of Romarin returns some interesting results on Google.
You can hunt for international trademarks on the Romarin database or perhaps you might like camping at Le Romarin in Argeles near the Spanish border. I would love to visit the Spanish border, but I’ll have to save that for a different post.
This one focuses on another translation for Romarin – Rosemary.
If you enjoy the beautiful, fragrant and delicious herb from the Mediterranean, I invite you to make this bread and bask in the heavenly scent drifting through the air. You’ll thank me later.
These loaves include 28 grams of chopped rosemary. While I was mixing the dough, I kept thinking “wow” that’s a lot of rosemary, but once you mix it in, it makes a delicious dough. It’s not overpowering at all.
I’m happy to say that I was able to enjoy this wonderful essence from the bush growing outside my front door.
I had a beautiful rosemary plant growing in the same bed, but it bit the dust during the unseasonably cold winter we had earlier this year.
I had to let that bush go, but I got a new plant, and I’m delighted to see the new bush growing so well. I look forward to all of the breads and other dishes I’ll be making with this delightful herb.
Karen Kerr says
Amazing post Cathy! I love your slashing pattern too. =)
Cathy W. says
Thanks Karen! This was an awesome bread to make and eat.