The bread of the month for November for the Artisan Bread Bakers was Pain au Romarin, affectionately known as Sourdough Rosemary Bread. I made these loaves last month, but I waited until December to post about them.
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.
- 227g organic all-purpose flour
- 227g water
- 45g Sourdough Starter