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Rosemary Sourdough Bread Recipe
Ash Tyrrell

Rosemary Sourdough Bread Recipe

I still remember pulling my first rosemary sourdough loaf out of the oven and hearing that crackle as it cooled on the counter. That sound alone told me I had done something right. The smell of warm rosemary filling my kitchen made it feel like a holiday morning, even on an ordinary Tuesday
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Total Time 13 hours 30 minutes
Servings: 24
Ingredients Method Notes

Ingredients
  

  • Unbleached all-purpose flour about 500 grams, forms the base structure of the dough
  • Whole wheat flour roughly 200 grams, freshly milled if you can manage it, adds a nutty depth you just can't get from store-bought bags that have been sitting on a shelf for months
  • Bread flour around 250 grams, boosts the protein content for a chewier crumb, though you can skip it and use more all-purpose instead
  • Active sourdough starter about 200 grams, bubbly and freshly fed so it has the strength to lift the dough
  • Filtered water close to 650 grams, since chlorinated tap water can slow down fermentation
  • Sea salt or pink Himalayan salt about 20 grams, for flavor and to help control the rise
  • Fresh rosemary a tablespoon or so, finely chopped, though dried rosemary works in a pinch if that's what I have on hand

Method
 

  1. I feed my sourdough starter about 4 to 12 hours before I plan to mix the dough. It needs to look active and bubbly, almost doubled in size. A quick float test, dropping a small spoonful into water, confirms it's ready to work.
  2. In a large bowl, I combine the water, all three flours, starter, and salt using my hands or a wooden spoon. I let this mixture rest for about 30 minutes so the flour fully hydrates. This resting stage is called autolyse, and it makes the dough easier to handle later.
  3. Once the rest is done, I sprinkle in the chopped rosemary before starting the stretch and fold process. Working it in at this stage distributes the flavor evenly throughout the dough instead of clumping in one spot.
  4. Instead of kneading, I grab one edge of the dough, stretch it upward, then fold it back over the center. I turn the bowl a quarter turn and repeat this three to four times, which counts as one round. I do six rounds total, spacing the first three every 15 minutes and the last three every 30 minutes.
  5. After the final fold, I cover the bowl and let the dough rise until it roughly doubles in size. Depending on my kitchen's temperature and how active my starter is, this can take anywhere from 4 to 8 hours or longer.
  6. I turn the dough onto a lightly floured surface and use a bench scraper to divide it if I'm making two smaller loaves, or leave it whole for one large boule. I shape it into a tight ball using a gentle circular motion, which builds tension for a better rise in the oven.
  7. I let the shaped dough sit uncovered for 15 to 20 minutes so a thin skin forms on the surface. Then I flip it over and reshape it one more time before moving it into its proofing container.
  8. I transfer the dough into a floured banneton or a bowl lined with a tea towel, cover it with plastic wrap, and place it in the refrigerator for 12 to 15 hours. This slow, cold rise develops flavor and makes the dough easier to score in the morning.
  9. The next morning, I preheat my Dutch oven at 500 degrees for a full hour before baking. I take the dough straight from the fridge, dust the top with flour, and score it with a lame or sharp knife so it has room to expand.
  10. I bake the loaf covered for 20 minutes at 500 degrees, then lower the temperature to 475 and remove the lid for another 25 minutes, until the crust turns deep golden brown.

Notes

  • I always weigh my ingredients on a kitchen scale rather than using cups, since even small measuring differences can throw off the dough's hydration
  • I keep my dough covered with a damp towel or plastic wrap during bulk fermentation so it doesn't dry out and form a hard skin too early
  • I've learned that a mature, well-fed starter matters more than following the clock exactly, so I watch for bubbles and rise instead of rushing the timeline
  • I like using rice flour to dust my banneton because it resists sticking better than regular flour
  • I never skip the parchment paper trick when transferring dough into the hot Dutch oven, since it saves me from burnt fingers and a misshapen loaf