Rosemary-Olive Oil Bread

I've had some issues with my starter exploding from its home. In the refrigerator. Creating big huge mess. Hopefully I've got that figured out now.

Very early yesterday morning, I gave half a feeding to 4.5 oz of starter. By 3:00 in the afternoon, it was perky and happy, so I began a half-recipe (one loaf) of Rosemary Olive Oil Bread. I used the KitchenAid for all the kneading, because it keeps me from adding too much extra flour, which I tend to do when I knead by hand. I did end up with a wet dough, which is what I was hoping for, so I was surprised when I cut the finished loaf in half (shown above) and didn't find especially large holes.

Of course I had to sample. It's fabulous. The rosemary is more subtle than I expected, probably because I've become accustomed to the "in your face" rosemary of my focaccia. I had another little sample, and maybe another. Really. This is scary. And I found the large holes that I looking for. See, there was a reason to keep cutting. All in the name of science.