Rosemary Sourdough Bread
This artisan bread features a crispy crust and a chewy interior, infused with fragrant rosemary for a delightful flavor.
Equipment
- Stand Mixer
- Banneton or Loaf Pan
- Baking Stone or Baking Sheet
- Serrated Knife or Bread Lame
Ingredients
- 5 cups all-purpose unbleached flour
- 1 1/2 cups lukewarm water
- 1 cup ripe sourdough starter
- 1 teaspoon instant yeast (increase to 2 teaspoons if starter is less active)
- 3 to 4 tablespoons fresh rosemary chopped finely
- 2 1/2 teaspoons sea salt
- Extra fresh rosemary and coarse salt for sprinkling on top
Instructions
- Combine all ingredients in a stand mixer bowl. Knead on the ‘2’ bread setting for 6 to 8 minutes until smooth and elastic.
- If kneading by hand, work the dough for 12 to 16 minutes until well developed.
- Shape the dough into a ball and place it in a lightly oiled bowl. Cover loosely with plastic wrap and let rise in a warm place for about 90 minutes, or until doubled in size.
- After the first rise, gently punch down the dough. Shape it into a round loaf and place it in a banneton for the second rise, covering it again for about one hour.
- Preheat the oven to 425°F (220°C) and place a baking stone or sheet inside to heat up.
- When ready to bake, invert the dough onto the baking stone. Mist lightly with water, then score the top with a serrated knife.
- Sprinkle with extra rosemary and coarse salt. Bake for 25 to 30 minutes until the crust is deep golden brown and sounds hollow when tapped.
- Remove the bread and let it cool on a wire rack before slicing.
Notes
Store bread wrapped in a kitchen towel at room temperature. For longer storage, freeze slices in an airtight container.