Description
Aromatic Rosemary Sourdough Bread is a delightful, fragrant loaf perfect for any meal. This recipe guides you through the process of making a soft, flavorful bread infused with fresh rosemary.
Ingredients
Scale
- 250 grams all purpose flour
- 180 grams water
- 100 grams sourdough starter active
- 5 grams salt
- 3 grams fresh rosemary chopped
Instructions
- Mix all the ingredients. This includes the all-purpose flour, water, starter, salt, and fresh rosemary. Make sure everything is well combined.
- After 30 minutes, perform the first round of stretch and folds. This helps build the dough’s strength and structure.
- Wait another 30 minutes and do the second round of stretch and folds. This step is crucial for developing gluten.
- Three hours after the second round of stretch and folds, shape the dough. Place it into a banneton basket, cover it with something airtight, and put it in the fridge for at least 8 hours and up to 72 hours.
- Bake directly from the fridge in a preheated Dutch oven. Bake for 27 minutes at 460°F (238°C) with the lid on. Then, remove the lid and bake for an additional 8 minutes at 440°F (227°C) to get a golden brown color. Adjust the bake time if needed based on your oven’s strength.
- After baking, transfer the bread to a cooling rack. Cover it with a damp kitchen towel and leave it to cool for at least an hour before slicing.
Notes
- Ensure your sourdough starter is active before using it for best results.
- Experiment with different herbs or additional toppings to customize the flavor.
- The longer the dough sits in the fridge, the more complex the flavor will be.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 0.5 grams
- Sodium: 120 mg
- Fat: 0.5 grams
- Saturated Fat: 0.1 grams
- Unsaturated Fat: 0.4 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 1 gram
- Protein: 5 grams
- Cholesterol: 0 mg