Rosemary Sourdough Bread
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
25 mins
-
Additional Time
2 hrs 30 mins
-
Total Time
3 hrs 10 mins
-
Servings
30 servings
-
Calories
84 kcal
-
Course
Bread
Rosemary Sourdough Bread
Description
To make Rosemary Sourdough Bread, the dough is prepared by mixing flour, water, sourdough starter, instant yeast, freshly chopped rosemary, and sea salt. Kneading develops gluten for structure. After the first rise in a warm spot until doubled, the dough is shaped and placed into a banneton or loaf pan for a second rise. This resting allows the flavors to deepen and dough to puff.
The dough surface is scored with diagonal slashes and sprinkled with extra chopped rosemary and coarse salt like fleur de sel before baking at 425°F. Baking time of 25 to 30 minutes yields a dark golden crust with a chewy texture and soft crumb inside. The rosemary imparts an aromatic, woody flavor, enhancing the bread's appeal without additional seasoning.
This bread pairs well with soups, cheeses, or as a base for savory sandwiches. The combination of sourdough tang with herbaceous rosemary offers a nuanced flavor profile appreciated by home bakers and bread lovers alike.
Ingredients
- 5 cups all-purpose flour unbleached
- 1 1/2 cups water lukewarm
- 1 cup sourdough starter ripe
- 1 teaspoon instant yeast (use 2 teaspoons if your sourdough isn't very vigorous)
- 3-4 tablespoons rosemary chopped, fresh
- 2 1/2 teaspoons salt sea salt
- rosemary extra, coarse salt like fleur de sel, for sprinkling on the exterior
- salt extra, coarse salt like fleur de sel, for sprinkling on the exterior
Instructions
- Place all of the ingredients in a stand mixer and knead on the "2" bread setting for 6-8 minutes until a smooth dough forms. (Alternatively knead by hand for about double the length of time.) Form the dough into a ball, lightly spray the bowl with oil, return the dough to the bowl and cover loosely with plastic wrap. Set in a warm place and let it rise for about 90 minutes or until doubled in size.
- Punch the dough down with your fist. Form the dough into a round and place it in a 10" banneton (recommended) or comparable loaf pan. Let the dough rise again for about one hour until nearly doubled in size. In the meantime, preheat the oven to 425 degrees F.
- If using a banneton, invert the bread onto a baking stone or sheet. Spray the dough with water and use a long serrated knife to cut two 1/2 inch diagonal slashes into the dough. Sprinkle with some extra rosemary and some coarse salt like fleur de sel.Bake the bread for 25 to 30 minutes, until it's a dark golden brown. NOTE: You can also place the bread on a baking stone that's been preheated. The baking stone absorbs the oven's heat and transfers it to the bread for an evenly crispy crust. Transfer the bread to a wire rack and let it cool. Best enjoyed while still warm. Also excellent toasted or made into grilled cheese sandwiches.
- NOTE: For the BEST flavor and texture results, wrap the dough tightly in plastic wrap before the first rise and let it sit in the fridge for at least 24 hours, punch it down occasionally, and then let it rise as normal at room temperature when you're ready to bake it (note, it will take longer since the dough is cold).
Nutrition Information
Show DetailsNutrition Facts
Serving: 30servings
Amount Per Serving
Calories 84 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 84kcal | 4% |
| Carbohydrates | 17g | 6% |
| Protein | 2g | 4% |
| Sodium | 194mg | 8% |
| Potassium | 27mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
