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Rosemary Sourdough Bread

Rosemary Sourdough Bread Recipe

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Cook Time 40 minutes
Total Time 40 minutes
Servings: 12 servings
Calories: 123
Ingredients Method Notes

Ingredients
  

  • 3 cups (360g) bread flour
  • 1 1/4 cups (300g) lukewarm water
  • 1/2 cup (100g) active sourdough starter (100% hydration)
  • 2 tbsp fresh rosemary, finely chopped
  • 2 tsp fine sea salt
  • 1 tbsp extra-virgin olive oil (optional)

Method
 

  1. In a large bowl, mix together the flour, water, starter, and rosemary until no dry bits remain. Cover and rest 30 minutes.
  2. Add salt and optional olive oil. Perform a set of stretch and folds, then repeat twice at 30-minute intervals over 90 minutes.
  3. Cover and let the dough bulk ferment at room temperature for 4 to 6 hours, until doubled and bubbly.
  4. Turn dough onto a floured surface, shape into a round, rest 20 minutes, then shape tightly and place seam-up in a floured banneton.
  5. Proof covered for 1 to 2 hours until puffy. Preheat a Dutch oven to 450°F (230°C), turn loaf onto parchment, score, mist with water, and bake covered for 30 minutes then uncovered 10 to 15 minutes until deep golden. Cool completely on a rack.

Notes

The listed prep and cook times do not include the 5 to 8 hours of fermentation and proofing, which are largely hands-off. Use an active, bubbly starter for the best oven spring and tangy flavor.