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rosemary garlic sourdough sandwich

Rosemary Garlic Sourdough Sandwich Bread

AuthorBronwyn Case
This rosemary garlic sourdough sandwich bread recipe is one of my favourites. It uses only simple ingredients but gives you a gourmet-tasting loaf of bread.
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Prep Time30 minutes
Cook Time45 minutes
Ferment 1 day
Total Time1 day 1 hour 15 minutes
Servings1 Loaf

Ingredients  

  • 250 g White Flour
  • 125 g Whole-Wheat Flour
  • 250 g Water
  • 150 g Active Sourdough Starter
  • 10 g Salt
  • 1/2 tbsp Garlic Flakes
  • 1/2 tbsp Rosemary Leaves

Instructions 

  1. Mix the Dough: In a sturdy mixing bowl, combine lukewarm water and active sourdough starter. Break up the starter into small, shaggy pieces using your hands or a spatula.
  2. Add Flours: Add white flour, whole wheat flour, garlic and rosemary. Mix until all ingredients are incorporated, and there are no dry bits. Cover the bowl and let the dough rest for 1 hour.
  3. Add Salt: After the rest period, add salt with a splash of water and squish into your dough until dissolved and fully incorporated. Let rest for 1 hour.
  4. Stretch-and-Fold: After the rest, perform the first round of stretch-and-folds, gently stretching the dough and folding it over itself until the dough becomes tight (4-8 times).
  5. Second Stretch & Fold: After 30 minutes, repeat the stretch-and-fold process, making sure the dough becomes tight. This makes a total of 2 rounds of stretch-and-folds.
  6. Bulk Fermentation: Let the dough rest until it has doubled in size. This could take anywhere from 4-12 hours, depending on the temperature of your house. If your house is cold, it will take longer, and if it’s warm, it will take less time.
  7. Shape the Dough: After bulk fermentation, turn the dough onto the counter. Shape into a round ball and let it rest for 30 minutes. If the dough still feels tight after 30 minutes, let it rest for an additional 30 minutes.
  8. Prepare Loaf Pan: Use either a non-stick pan, grease with butter and flour your pans, or line with parchment paper.
  9. Final Shaping: After resting, flip the dough ball over so the smooth side is down. Gently shape the loaf by folding in the sides and creating tension to form a strong oval loaf. Place the shaped dough seam side down into loaf pan.
  10. Cold Proof: Cover the loaf pan. Let the dough rise on the counter for another hour and then place in the fridge for 8-24 hours for a cold proof. The longer the cold proof, the more complex the flavour.
  11. Preheat the Oven: After the cold proof, preheat your oven to 500°F (260°C). Place a metal baking tray or muffin tin at the bottom of the oven to pour hot water into later to generate steam (this is optional but highly recommended for a crisp crust).
  12. Score the Loaf: Once the oven is preheated, take the loaf out of the fridge. Lightly flour the loaf and score them with a sharp knife or lame.
  13. Bake the Bread: Open the preheated oven and carefully place the loaf inside. If you added a steam tray, pour 1 cup of hot water into the vessel at the bottom of the oven immediately after placing the loaf in. Close the oven door to trap in the steam.
  14. Lower the Temperature: Drop the oven temperature to 375°F (190°C) and bake the bread for 40-45 minutes, or until the crust is golden and crispy.
  15. Cool the Loaves: Once baked, remove the loaf from the oven and place it on a cooling rack. Let it cool for at least 1 hour before slicing.
  16. Enjoy: Once cooled, slice your garlic and rosemary sandwich bread and enjoy with a generous amount of butter, or use it for sandwiches, toast, or any other delightful dish!