Description
Rosemary Sourdough Bread is a fragrant and flavorful loaf combining the tangy depth of natural sourdough with fresh rosemary’s aromatic herbaceous notes. Featuring a crispy crust and a tender, chewy interior, this bread is made with simple, natural ingredients through a slow fermentation process, perfect for sandwiches, toasts, or pairing with soups and salads. Ideal for both novice and experienced bakers, it offers a therapeutic and rewarding baking experience.
Ingredients
Scale
Starter
- Sourdough Starter (active and bubbly, about 100g)
Main Dough
- 500g Bread Flour (high protein)
- 350g Water (adjust as needed for hydration)
- 10g Sea Salt
- 2 tbsp Fresh Rosemary (chopped)
Instructions
- Prepare Your Starter: Begin by feeding your sourdough starter 4-6 hours before mixing your dough, ensuring it’s bubbly and active for optimal fermentation and rise.
- Mix the Dough: In a large bowl, combine bread flour, water, active starter, and salt. Mix until all the flour is hydrated, then gently fold in fresh rosemary, distributing it evenly throughout the dough.
- Bulk Fermentation and Folding: Let the dough rise at room temperature for 3-4 hours, performing gentle stretch-and-folds every 30 minutes during the first 2 hours to build structure and develop gluten strength.
- Shape the Loaf: Once the dough has risen roughly 50%, turn it out onto a floured surface and shape it into a round boule or oval bâtard, depending on preference. Place it into a floured banneton or bowl lined with a kitchen towel.
- Final Proof: Cover the shaped dough and refrigerate overnight or for 8-12 hours. This slow, cold rise enhances flavor complexity and improves crust texture.
- Bake: Preheat your oven to 475°F (245°C) with a Dutch oven inside. Transfer the dough to the hot Dutch oven, score the surface with a sharp blade, cover, and bake for 20 minutes. Remove the lid and bake for another 20-25 minutes until golden brown and crisp.
Notes
- Use fresh rosemary for the best aroma and flavor.
- Maintain a healthy, active sourdough starter for optimal rise and taste.
- Perform stretch-and-folds instead of harsh kneading to develop gluten.
- Adjust water quantity slightly based on your flour’s absorption for ideal dough consistency.
- Score the dough properly to allow for oven spring and prevent tearing.
- Prep Time: 4-6 hours (starter preparation + mixing)
- Cook Time: 40-45 minutes
- Category: Breads
- Method: Baking
- Cuisine: Rustic / Artisan
Nutrition
- Serving Size: 1 slice (about 60g)
- Calories: 150
- Sugar: 0.2g
- Sodium: 220mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Rosemary, Sourdough, Artisan Bread, Homemade Bread, Rustic Bread, Fermented Bread, Herbal Bread, Natural Yeast
