Rosemary Sourdough Bread Recipe: Rustic Perfection in Every Slice

The aroma of freshly baked bread is a universal comfort. Now, imagine that comforting scent infused with the earthy, piney fragrance of rosemary. That’s the magic of this rosemary sourdough bread recipe. It’s more than just bread; it’s an experience. From the active bubbling of the starter to the satisfying crackle of the crust, baking this bread is a journey worth taking. This recipe delivers a loaf with a delightfully tangy flavor, a chewy interior studded with fragrant rosemary, and a beautifully crisp crust. It’s perfect for sandwiches, dipping in olive oil, or simply enjoying on its own.

Why This Recipe Works

This recipe is carefully crafted to ensure consistent results, even for beginner sourdough bakers. Here’s why it works:

• Hydration: The hydration level (the ratio of water to flour) is optimized for a balance between a manageable dough and a beautifully open crumb.
• Autolyse: The autolyse process (allowing the flour and water to rest before adding the starter and salt) allows the flour to fully hydrate, leading to a more extensible dough and a better texture.
• Bulk Fermentation: The bulk fermentation process, with its series of stretch and folds, strengthens the dough and develops flavor.
• Proofing: A slow, cold proof in the refrigerator allows the flavors to deepen and the dough to develop a more complex tang.
• Baking Temperature: Starting with a high oven temperature and then reducing it ensures a good oven spring and a deeply browned crust. Baking in a Dutch oven creates a steamy environment, crucial for achieving that signature sourdough crust.

Ingredients

• Sourdough Starter: 100g active, bubbly starter (fed within the last 4-6 hours)
• Bread Flour: 400g (high protein content is recommended)
• Whole Wheat Flour: 100g (adds flavor and texture)
• Water: 375g (lukewarm, around 80-85°F)
• Salt: 10g
• Fresh Rosemary: 2 tablespoons, finely chopped

Instructions

1. Autolyse: In a large bowl, combine the bread flour, whole wheat flour, and water. Mix until just combined, ensuring no dry flour remains. Cover and let rest for 30-60 minutes.
2. Incorporate Starter: Add the active sourdough starter to the autolysed dough. Using your hands or a dough scraper, mix well until the starter is evenly distributed.
3. Add Salt and Rosemary: Add the salt and chopped rosemary to the dough. Mix thoroughly until the salt is fully incorporated. The dough will be shaggy and sticky.
4. Bulk Fermentation: Cover the bowl and let the dough rest for 30 minutes. Then, perform a set of stretch and folds. To do this, gently grab a section of the dough, stretch it upwards, and fold it over onto itself. Rotate the bowl and repeat this process 4-5 times. Cover and repeat this stretch and fold process every 30 minutes for the next 2-3 hours. The dough should become smoother and more elastic.
5. Bulk Fermentation Continued: After the stretch and folds, let the dough continue to bulk ferment at room temperature for another 1-2 hours, or until it has increased in size by about 30-50%. The exact time will depend on the temperature of your kitchen.
6. Shape the Dough: Gently turn the dough out onto a lightly floured surface. Shape it into a round or oblong loaf. Be careful not to deflate the dough too much.
7. Proofing: Place the shaped loaf in a well-floured banneton basket (or a bowl lined with a floured kitchen towel). Cover the basket with plastic wrap or a damp towel and place it in the refrigerator for 12-24 hours. This slow, cold proof will develop the flavor and tang of the bread.
8. Preheat Oven: Preheat your oven to 500°F (260°C) with a Dutch oven inside. The Dutch oven needs to be very hot before baking.
9. Score the Dough: Carefully remove the hot Dutch oven from the oven. Remove the loaf from the banneton basket and gently place it inside the hot Dutch oven. Score the top of the loaf with a sharp knife or lame. This will allow the bread to expand properly during baking. A simple cross or a more decorative pattern works well.
10. Bake: Cover the Dutch oven and bake for 20 minutes.
11. Reduce Temperature and Continue Baking: Reduce the oven temperature to 450°F (232°C) and continue baking, covered, for another 20 minutes.
12. Uncover and Finish Baking: Remove the lid of the Dutch oven and bake for an additional 15-20 minutes, or until the crust is deeply golden brown and the internal temperature reaches 205-210°F (96-99°C).
13. Cooling: Carefully remove the bread from the Dutch oven and place it on a wire rack to cool completely before slicing. This is crucial! Cutting into the bread while it’s still hot will result in a gummy texture.

Tips for Success

• Active Starter is Key: Make sure your sourdough starter is active and bubbly before using it in this recipe. A sluggish starter will result in a dense, flat loaf.
• Adjust Hydration: The amount of water may need to be adjusted depending on the humidity and the type of flour you use. If the dough feels too wet and sticky, reduce the water slightly. If it feels too dry, add a little more.
• Don’t Overproof: Overproofed dough will be difficult to shape and will result in a flat, dense loaf. Keep a close eye on your dough during bulk fermentation and proofing.
• Preheat Thoroughly: Ensure your Dutch oven is thoroughly preheated before baking. This will help to create a steamy environment and a crisp crust.
• Experiment with Scoring: Try different scoring patterns to see what works best for you. Scoring not only looks beautiful but also helps to control the expansion of the bread during baking.
• Use a Kitchen Scale: Baking is a science, and using a kitchen scale to measure your ingredients accurately will greatly improve your results.

Storage Instructions

To keep your rosemary sourdough bread fresh, store it in a bread box or a paper bag at room temperature. Avoid storing it in plastic, as this can trap moisture and cause the crust to become soft. For longer storage, you can freeze the bread. Slice it before freezing for easier use. Wrap the slices tightly in plastic wrap and then place them in a freezer bag. Thaw the slices at room temperature or toast them directly from frozen.

FAQ

Q: Can I use dried rosemary instead of fresh?

A: While fresh rosemary is preferred for its superior flavor, you can use dried rosemary in a pinch. Use about 1 tablespoon of dried rosemary for every 2 tablespoons of fresh rosemary.

Q: My dough is too sticky to handle. What should I do?

A: Sticky dough is normal, especially with high-hydration recipes. Make sure your hands and work surface are well-floured. You can also use a dough scraper to help you handle the dough.

Q: My bread is too dense. What went wrong?

A: Several factors can contribute to dense bread, including an inactive starter, under-fermentation, over-proofing, or using too much flour. Make sure your starter is active, allow the dough to ferment properly, and avoid over-proofing. Also, ensure you’re measuring your ingredients accurately.

Q: Can I bake this bread without a Dutch oven?

A: While a Dutch oven is highly recommended for achieving a crisp crust, you can bake the bread on a baking stone or baking sheet. Preheat your oven with the stone or sheet inside. Before placing the bread in the oven, create steam by pouring a cup of hot water into a preheated cast iron skillet placed on the bottom rack of the oven.

Q: How can I tell if my starter is ready to use?

A: An active starter will have doubled in size (or more), be bubbly throughout, and have a slightly tangy smell. It should also float in water. To test, drop a small spoonful of starter into a glass of water. If it floats, it’s ready to use.

Conclusion

This rosemary sourdough bread recipe is a rewarding baking project that will fill your home with the irresistible aroma of freshly baked bread. With a little patience and practice, you’ll be able to create a loaf that is both beautiful and delicious. Enjoy the process and savor every slice of your homemade rosemary sourdough. Happy baking!