Tina BevkRosemary is one of my favorite herbs, and nothing beats the scent of freshly baked rosemary sourdough! It's perfect for any gathering, and if you love sourdough, you'll adore this twist. This bread is as easy to make as plain sourdough, but the rosemary gives it a special touch that everyone will love.
If you're like me, you know fresh bread makes everything better. This rosemary sourdough pairs perfectly with soups and salads for dinner.
It’s also amazing for lunch with some cheese and tomato. Toast it for breakfast with eggs, and you’ve got a meal that feels special.
If you like your sourdough a bit special, be sure to check out many other additions you can include to avoid bread becoming boring!
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📖Printable Recipe
📖 Recipe
Aromatic Rosemary Sourdough Bread Recipe
Equipment
Ingredients
- 250 grams all purpose flour
- 180 grams water
- 100 grams sourdough starter active
- 5 grams salt
- 3 grams fresh rosemary chopped
Instructions
- STEP 1. Mix all the ingredients. This includes the all-purpose flour, water, starter, salt, and fresh rosemary. Make sure everything is well combined.
- STEP 2. After 30 minutes, perform the first round of stretch and folds. This helps build the dough's strength and structure.
- STEP 3. Wait another 30 minutes and do the second round of stretch and folds. This step is crucial for developing gluten.
- STEP 4. Three hours after the second round of stretch and folds, shape the dough. Place it into a banneton basket, cover it with something airtight, and put it in the fridge for at least 8 hours and up to 72 hours.
- STEP 5. Bake directly from the fridge in a preheated Dutch oven. Bake for 27 minutes at 460°F (238°C) with the lid on. Then, remove the lid and bake for an additional 8 minutes at 440°F (227°C) to get a golden brown color. Adjust the bake time if needed based on your oven's strength.
- STEP 6. After baking, transfer the bread to a cooling rack. Cover it with a damp kitchen towel and leave it to cool for at least an hour before slicing.
Notes
Nutrition
Ingredients
- All-purpose flour: This forms the base of the dough. It provides structure while keeping the bread soft.
- Water: Essential for hydrating the flour and activating the gluten.
- Active Sourdough Starter: This gives the bread its signature tangy flavor and helps it rise.
- Salt: Enhances the flavors and strengthens the dough. I prefer using real salt without additives.
- Fresh rosemary (chopped): Adds a fragrant, earthy taste that makes this bread special.
See recipe card for quantities.
How to Make Rosemary Sourdough Bread
STEP 1. Mix all the ingredients. This includes the all-purpose flour, water, starter, salt, and fresh rosemary. Make sure everything is well combined.
STEP 2. After 30 minutes, perform the first round of stretch and folds. This helps build the dough's strength and structure.
STEP 3. Wait another 30 minutes and do the second round of stretch and folds. This step is crucial for developing gluten.
STEP 4. Three hours after the second round of stretch and folds, shape the dough. Place it into a banneton basket, cover it with something airtight, and put it in the fridge for at least 8 hours and up to 72 hours.
STEP 5. Bake directly from the fridge in a preheated Dutch oven. Bake for 27 minutes at 460°F (238°C) with the lid on. Then, remove the lid and bake for an additional 8 minutes at 440°F (227°C) to get a golden brown color. Adjust the bake time if needed based on your oven's strength.
STEP 6. After baking, transfer the bread to a cooling rack. Cover it with a damp kitchen towel and leave it to cool for at least an hour before slicing.
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Hint: leave a useful hint here, like let the grill run for 4-5 minutes to burn off any remnants, then clean it. I like to use this bristle-free barbecue brush (affiliate link) for cleaning the grill.
Baking Schedule
OPTION 1: Prepare in the morning, enjoy fresh bread by dinner
- 8:00 AM - Mix up the dough
- 8:30 AM - First round of stretch and folds
- 9:00 AM - Second round of stretch and folds
- 12:00 PM - Shape the dough and place in banneton
- 12:30 PM - Put the dough in the fridge
- 5:30 PM - Preheat oven and bake the bread
- 6:05 PM - Remove the lid and continue baking
- 6:13 PM - Bread comes out of the oven to cool
OPTION 2: Prepare in the afternoon, enjoy fresh bread the next morning
- 12:00 PM - Mix up the dough
- 12:30 PM - First round of stretch and folds
- 1:00 PM - Second round of stretch and folds
- 4:00 PM - Shape the dough and place in banneton
- 4:30 PM - Put the dough in the fridge
- 8:00 AM - Preheat oven and bake the bread
- 8:27 AM - Remove the lid and continue baking
- 8:35 AM - Bread comes out of the oven to cool
Substitutions & Variations
- Dried rosemary: If you don't have fresh rosemary, you can use dried rosemary. Just use half the amount.
- Rosemary oil: For an extra burst of flavor, use about 5 grams of rosemary oil in place of some water. This won't affect the structure but adds a ton of flavor
💭Crucial Success Tips
Dough consistency: If your dough feels too dry, add a little water. If it's too sticky, add a bit more flour. Getting the right balance makes the dough easy to handle and bake well, so don't be afraid to adjust the ratios a little!
Chop rosemary finely: Finely chopped rosemary releases more aroma and flavor, enhancing your bread.
Wet your hands: When handling the dough, wet your hands to prevent sticking. This makes the stretch and folds easier.
Handle dough gently: Be careful not to tear the dough during stretch and folds. Gentle handling helps develop gluten for a better texture.
FAQ
Yes, you can use dried rosemary if you don't have fresh. Use half the amount since dried herbs are more concentrated in flavor.
If your dough is too sticky, try wetting your hands before handling it. You can also add a small amount of flour, but be careful not to add too much.
Yes, you can use a covered baking dish or a cast-iron skillet with aluminum foil. The key is to trap steam for a good crust.
More Sourdough Recipes
How To Store Rosemary Sourdough Bread
At room temperature: Store in a bread basket or wrap in a clean kitchen towel. Keeps well for up to 2 days.
Refrigerate: Not recommended as it can dry out the bread and affect the texture.
Freeze: Slice the bread first, then freeze it in a plastic bag. Toast slices directly from frozen or after thawing for the best texture.
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