This loaf is so delicious! I added rosemary and topped with course sea salt. Perfect for dunking in your favorite soup or sliced with creamy butter.

Starting to bake your own bread takes time and patience. Once you get the hang of it, it’s easy and you will never purchase store bought bread again!

I recommend trying Bob Mill’s Artisan Bread Flour or the All-purpose flour. The bread flour contains slightly more protein than the regular all-purpose flour. Both work well however I suggest you try for yourself.

Temperature plays an important roll in bread making. If you live in a cool climate I recommend a heating mat to help your starter and dough develop properly.

If you are new to bread making, I recommend you start here to learn the basics. For those of you that already bake bread, make sure to try my sourdough with garlic and if you’d like something sweet, try my chocolate sourdough!

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Rosemary Sourdough Bread

Delicious for dunking in soups and stews or having warm with a large pat of butter!

Ingredients

175 g bubbly sourdough starter
360 g spring water
550 g high protein flour* (all-purpose can also be used)
2 or 3 tbsp chopped fresh rosemary (adjust your flavor)
10 g kosher salt plus 2 tsp course sea salt for topping

Instructions

1. Place a large bowl on top of your scale. Zero the scale out.

2. Add 175 g active sourdough starter + 340 g water. Stir with bread whisk or fork until milky.

3. *Add 550 g flour. My preference is Bob Mills variety. Mix the flour until a sticky dough ball forms. Cover for 30 minutes and allow to sit in a warm area (72-78 degrees F.)

4. Place bowl back on scale. Zero out. Add salt. Kneed in to the dough until the salt is fully incorporated.

5. Add 2 or 3 tbsp chopped rosemary to the dough. Lift and fold each side of the dough incorporating the rosemary throughout.

6. Cover the dough and allow to rise in a warm spot for one hour.

7. Return to the dough. Uncover and repeat the lift and folds. Repeat this process three or four times over the course of 3 or 4 hours.

8. Cover dough tightly and place in the refrigerator over night. I usually start my loaf around noon and place it in the refrigerator around 4 pm. You can also skip the long ferment in the refrigerator and allow the dough to rise in a warm place for 4 - 6 to hours or until double in size.

9. After the long rise period, turn dough out on to lightly floured surface. Form a rectangle with the dough. Fold in thirds, roll the dough and turn (making a letter C). Push the dough forward and back creating friction in the dough. Invert and place in a banantan basket. I add rice flour the the linen liner to keep the dough from sticking. Allow to rise in a warm place for about three hours.

10. Preheat oven to 450 degrees F. with your Dutch oven in it. Turn dough out on to parchment paper, score the bread and sprinkle with course sea salt. Place dough in Dutch oven and bake for 30 minutes. Remove lid and bake for another ten minutes. Turn bread out on to wire cooling rack and allow to cool for 30 minutes prior to slicing.

Notes

I recommend trying the Artisan Bread Flour and the All-purpose flour. The bread flour contains slightly more protein than the regular all-purpose flour. Both work well however I suggest you try for yourself. If you live in a cool climate I recommend a heating mat to make sure your starter and dough can develop properly.

Blog, Bread

Rosemary Sourdough Bread Recipe