Rosemary Sourdough Bread
Rosemary Sourdough Bread combines the tangy depth of traditional sourdough with the aromatic freshness of rosemary, delivering a crusty exterior and soft, flavorful interior that elevates any meal. Perfect for sandwiches, toasts, or simply enjoyed on its own, this artisanal loaf offers a wholesome, homemade baking experience that is as therapeutic as it is delicious.
- Prep Time: 6 hours (including starter feeding and bulk fermentation)
- Cook Time: 35-40 minutes
- Total Time: 7-8 hours (including bulk and final proofing; can be extended with overnight proofing)
- Yield: 1 loaf 1x
- Category: Breads
- Method: Baking
- Cuisine: Artisan
- Diet: Vegetarian
Ingredients
Scale
Main Ingredients
- 1 cup active sourdough starter
- 500g bread flour
- 350ml filtered or room temperature water
- 2 tablespoons fresh rosemary, finely chopped
- 1 ½ teaspoons sea salt
Instructions
- Prepare and Feed Your Starter: Feed your sourdough starter 4–6 hours before mixing to ensure it’s bubbly and active, which is essential for good fermentation and flavor development.
- Mix the Dough: In a large bowl, combine bread flour, water, sea salt, and your active starter. Stir until just combined, then let rest (autolyse) for 30–60 minutes to help gluten formation.
- Add Fresh Rosemary: Gently knead in the finely chopped fresh rosemary, distributing it evenly throughout the dough without overworking the gluten.
- Bulk Fermentation: Cover the dough and ferment at room temperature for 4–6 hours, performing stretch-and-folds every 30 minutes during the first two hours to build dough strength and structure.
- Shape the Loaf: Turn the dough onto a floured surface, shape into a round boule or oval batard, and place it into a proofing basket or bowl lined with a tea towel.
- Final Proofing: Allow the dough to proof for another 2–3 hours at room temperature, or retard overnight in the refrigerator for enhanced flavor and easier handling.
- Bake to Perfection: Preheat your oven with a Dutch oven or baking stone to 475°F (246°C). Score the dough just before baking to control expansion. Bake covered for 20 minutes, then uncover and bake for an additional 15–20 minutes until the crust is golden and crispy.
Notes
- Use fresh rosemary instead of dried to maximize aromatic flavor.
- Maintain hydration around 70% for a moist crumb and manageable dough.
- Be patient with fermentation to fully develop flavor and texture.
- Score the dough to allow controlled expansion and add a rustic look.
- Cool bread completely on a wire rack before slicing to preserve crust texture.
Nutrition
- Serving Size: 1 slice (approx. 60g)
- Calories: 180
- Sugar: 0.5g
- Sodium: 350mg
- Fat: 1g
- Saturated Fat: 0.1g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
Keywords: rosemary sourdough bread, artisanal bread, homemade sourdough, rosemary bread, baking bread
Find it online: https://mealsbylina.com/rosemary-sourdough-bread/
