Sourdough Rosemary Bread
Elevate your bread-baking game with this Sourdough Rosemary Bread, a fragrant and artisan-style loaf that’s as beautiful as it is delicious. Crafted with a tangy active sourdough starter, a handful of pantry staples, and the unmistakable aroma of fresh rosemary, this bread delivers an irresistible balance of earthy flavors and chewy texture. Featuring a slow fermentation process and the classic stretch-and-fold technique, this recipe develops a complex flavor profile and a perfect crust that’ll make you feel like a professional baker. Whether served warm with a drizzle of olive oil, as the base for a gourmet sandwich, or alongside a hearty bowl of soup, this rosemary-infused sourdough is as versatile as it is flavorful. Perfect for sourdough enthusiasts and beginners alike, this recipe guides you step-by-step to bake a golden-brown loaf worthy of any bakery counter.
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Ingredients
- 150 g Active sourdough starter
- 500 g All-purpose flour
- 350 ml Water
- 10 g Salt
- 3 tbsp Fresh rosemary (chopped)
Directions
Step 1
In a large mixing bowl, combine the active sourdough starter and water. Stir until the starter is mostly dissolved.
Step 2
Add the all-purpose flour and salt to the bowl. Mix with a wooden spoon or your hands until the dough comes together into a shaggy mass.
Step 3
Add the chopped fresh rosemary and knead it into the dough until evenly distributed.
Step 4
Cover the bowl with a damp towel and let the dough rest for 30 minutes to allow for autolyse (hydration of the flour).
Step 5
After resting, perform a series of four stretch-and-folds every 30 minutes over the next 2 hours. To do this, pull one edge of the dough up and fold it over to the opposite side. Rotate the bowl and repeat on all four sides.
Step 6
After completing the stretch-and-folds, cover the bowl and let the dough ferment at room temperature for 4-6 hours, or until it has roughly doubled in size.
Step 7
Turn the dough out onto a lightly floured surface and gently shape it into a round or oval loaf, depending on your preference.
Step 8
Transfer the shaped dough to a floured proofing basket or bowl lined with a kitchen towel. Cover and let it rise for 2-3 hours at room temperature, or overnight in the refrigerator for a slower ferment with enhanced flavor.
Step 9
Preheat your oven to 450°F (230°C) with a Dutch oven or heavy baking pot inside for at least 30 minutes.
Step 10
Carefully turn the dough out onto a piece of parchment paper and use a sharp knife or scoring tool to make a decorative design or slash in the top of the dough. This allows it to expand in the oven.
Step 11
Transfer the dough (on the parchment paper) into the preheated Dutch oven, cover it with the lid, and bake for 20 minutes.
Step 12
Remove the lid and bake for an additional 20 minutes, or until the bread is golden brown and has an internal temperature of 210°F (99°C).
Step 13
Carefully remove the bread from the Dutch oven and let it cool on a wire rack for at least 1 hour before slicing to ensure the interior is fully set.
Nutrition Facts
| Serving size | (1019.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1900.9 |
| Total Fat 5.9g | 0% |
| Saturated Fat 1.0g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 3954.5mg | 0% |
| Total Carbohydrate 397.5g | 0% |
| Dietary Fiber 15.5g | 0% |
| Total Sugars 1.1g | |
| Protein 53.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 111.7mg | 0% |
| Iron 24.3mg | 0% |
| Potassium 577.7mg | 0% |
Source of Calories