Sourdough Rosemary Olive Oil Bread

INGREDIENTS
2 ½ cups sourdough starter sponge
(See this post for info on starter: Sourdough Bread)
1 Tbsp. raw cane sugar
1 tsp. salt
2 Tbsp. fresh rosemary, chopped
1 clove of garlic, finely minced
1 tsp. fresh basil, finely chopped
1 tsp. fresh oregano, finely chopped
1/2 tsp. freshly ground black pepper
2 Tbsp. extra virgin olive oil
2 cups whole wheat flour
1 tsp. vital wheat gluten
1 cup bread flour (more or less) + extra for kneading
1 egg, whisked + 1 Tbsp. water, for egg wash
dried rosemary, for sprinkling

DIRECTIONS
1. In a large mixing bowl, combine the sourdough sponge, salt, rosemary, seasonings, olive oil, vital wheat gluten and whole wheat flour. Using the paddle attachment, mix the dough on low until all the ingredients are well incorporated. Cover the bowl and let it rest for 30 to 90 minutes.

2. Add the white flour and stir with the dough hook for about 5 minutes, until the dough forms a ball. Knead, by hand, on a lightly floured surface for about 2 minutes, adding more flour as necessary to prevent sticking, until the dough is smooth.

3. Place the dough in a lightly greased bowl; cover; and let rise until doubled in size, about 1 to 2 hours.

4. Punch down the dough and form it into a round loaf by gently rounding the dough on your board. This is done by slowly rotating the dough in a circle, while stretching the dough from side to side, so that it forms a smooth surface all the way around. Place the dough on a cornmeal dusted pizza peel or parchment paper; cover; and let rise until doubled in size, about 45 to 90 minutes.

5. Meanwhile, preheat oven (and pizza stone) to 400 F. Once the dough has risen, gently slash the top diagonally in a couple of places, about ¼” deep, taking care to not disinflate the dough, brush the top with egg wash and sprinkle with dried rosemary.

6. Bake on preheated stone for 35-45 minutes until the top is golden brown and the bread sounds hollow when tapped. The internal temperature should reach 195° F. to 205° F. Let it rest for 30 minutes before slicing.

Makes 1 large round loaf.