Description
This aromatic rosemary sourdough bread combines the tanginess of sourdough with the fragrant notes of fresh rosemary, creating a delightful and comforting loaf.
Ingredients
Scale
- 2 cups active sourdough starter
- 4 cups all-purpose flour
- 1 ½ cups water
- 1 tablespoon salt
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon sugar (optional)
Instructions
- Mix together the active sourdough starter, warm water, and sugar until well combined.
- Gradually add the all-purpose flour, salt, and fresh rosemary. Mix until a shaggy dough forms.
- Flour your work surface and knead the dough for about 10 minutes, until it transforms into a smooth and elastic ball.
- Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm spot for 4-6 hours, or until it doubles in size.
- Preheat your oven to 450°F (230°C).
- Once the dough has risen, gently punch it down to release the air, then shape it into a round loaf.
- Transfer the loaf to a baking sheet lined with parchment or into a preheated Dutch oven.
- Allow the dough to rest for another hour, covered with a cloth.
- Score the top of the loaf with a sharp knife to create a decorative pattern.
- Bake in the preheated oven for 30-35 minutes, until the crust turns golden brown and sounds hollow when tapped.
- Let the loaf cool on a wire rack for at least 30 minutes before slicing into it.
Notes
Make the dough the night before and allow it to rise in the fridge. Allow to warm up before baking. If using dried rosemary, use about 1 teaspoon.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 1g
- Sodium: 400mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
Keywords: sourdough, bread, rosemary, baking, homemade, artisan, comfort food