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rosemary sourdough bread

Rosemary Sourdough Bread

This artisan bread features a crispy crust and a chewy interior, infused with fragrant rosemary for a delightful flavor.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 2 minutes
Course bread
Cuisine Artisan
Servings 1 loaf
Calories 200 kcal

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.
Keyword Rosemary, Sourdough