Rosemary Sourdough Bread

The addition of rosemary is an easy way to mix up your classic sourdough bread recipe with inclusions.

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Prep Time 10

Cook Time 37

Proof Time 6

Total Time 6 47

Course Appetizer, Breakfast, Side Dish

Cuisine American, French

Servings

Feed 25 grams of starter with 50 grams of four, and 50 grams of water. Cover, and let rise overnight.

In a large mixing bowl, whisk together the flour, salt and chopped rosemary.
In a separate medium bowl, whisk together 100 grams of bubbly sourdough starter and the water.
Pour the water and starter mixture over the flour mixture. Use a rubber spatula or dough whisk to mix the dough until a shaggy dough is formed and no loose flour remains.
Cover the bowl with a damp towel or plastic wrap. Let rest for 30 minutes.
Perform your 1st set of stretch and folds: Grab one edge of the dough and gently pull it up until you feel resistance. Fold the dough over itself.
Turn the bowl 1/4 turn, then perform another stretch and fold. Continue to do this two more times to complete a full rotation around the bowl.
Cover the bowl again and let rest.
Over the next 2 hours, perform 2-3 more sets of stretch and folds. Space each fold at least 20 minutes apart (ideally every 20-40 minutes).
After your last set of stretch and folds, cover the bowl to prepare for bulk fermentation. When bulk fermentation is complete, the dough will appear increased in size by about 50%. The top will have several large bubbles and will appear dome-shaped. This will typically take 4-8 hours to complete.
(See notes in post for additional signs to look for when bulk fermentation is complete)>

Gently dump the dough onto a lightly floured work surface. If the dough sticks to the bowl, gently loosen and scrape the dough with your hand.
Stretch the dough into an approximate square. Fold the dough into thirds by grabbing one edge and folding ⅓ of the way across the dough. Repeat this process on the other side as if you are folding a letter for an envelope.
Grab the short end of the dough and roll it towards you to form a rough ball.
Place the dough ball seam side down on your work surface and gently slide and twist it towards you several times. The dough will tighten and the surface will develop tension as you do this.

Place the dough seam side up in a lightly floured banneton or a bowl lined with a cotton lint-free towel. Cover with a damp towel or plastic wrap and place in the refrigerator.
Chill the dough at least one hour or up to 72 hours. The longer you ferment the dough in the fridge, the more of a sour flavor it will develop.

Place a 5 qt (or larger) dutch oven in your oven. Preheat the oven to 450℉. This will preheat the dutch oven so it is hot when you place your bread in.
Place a square of parchment paper on your work surface. Gently flip the dough from the banneton onto the center of the paper.
Use a bread lame or sharp knife to make a shallow X shape across the bread. Make sure your score the bread from edge to edge (where the bread makes contact with the counter).
Pick up the scored dough using the corners of the parchment paper. Place the bread and parchment into the dutch oven. The lid of the dutch oven will be hot so use an oven mitt to handle the lid.
Replace the lid of the dutch oven and place in the preheated oven. Bake for 7 minutes.
After the 7 minutes are up, remove the bread from the oven. Score the bread deeper along the same X pattern you scored it with earlier. This will allow for greater expansion of the bread. Return to the dutch oven, replace the lid and return to the oven. Bake for another 10 minutes.
After the 10 minutes are up, remove the lid and bake fore another 15-20 minutes. The crust should appear deep golden brown when done.
Remove the bread from the dutch oven immediately and transfer to a wire rack to cool completely.

Keyword Breads, Dairy-free, Egg-free, Sourdough

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