Like a number of other Bay Area bakers on TFL, Della Fattoria is one of my favorite bakeries. I have always loved their Rosemary Meyer Lemon bread, although it can be hard to get from this small local operation. Inspired by onceuponamac on this post http://www.thefreshloaf.com/node/23378/rosemary-meyer-lemon-80-hydration, I tried my hand at making something that approaches their bread. Of course, without a WFO it can never be the same, but this bake came out pretty good.
I used a fairly high percentage (almost 30%) starter, and mixed it with predominently T85 flour from Central Milling and a small amount of light rye. It is 76% hydration (including the starter), and it got a fairly dark bake. Here is a photo of the finished loaf and the formula. Next time I will probably double the rosemary.
