Description
A rustic rosemary sourdough bread with a crisp crust and soft interior, infused with fresh rosemary.
Ingredients
Scale
- 500g bread flour
- 350g water
- 100g active sourdough starter
- 10g salt
- 2 tbsp fresh rosemary, chopped
Instructions
- Mix flour, water, and sourdough starter in a bowl. Let rest for 30 minutes.
- Add salt and rosemary. Knead until smooth.
- Cover and let rise for 4-6 hours, folding every hour.
- Shape the dough into a round loaf. Place in a floured proofing basket.
- Let proof for 2-3 hours or overnight in the fridge.
- Preheat oven to 450°F (230°C) with a Dutch oven inside.
- Score the dough and bake covered for 20 minutes.
- Remove the lid and bake for another 25 minutes until golden brown.
- Cool on a wire rack before slicing.
Notes
- Use room-temperature water for best results.
- Adjust proofing time based on kitchen temperature.
- For extra flavor, add a sprinkle of sea salt before baking.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice (50g)
- Calories: 120
- Sugar: 0g
- Sodium: 200mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
Keywords: rosemary sourdough bread, homemade sourdough, artisan bread