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rosemary garlic sourdough bread

Simple Rosemary Garlic Sourdough Bread

AuthorBronwyn Case
This beginner-friendly rosemary garlic sourdough bread recipe simplifies the process, stripping away most of the fancy techniques.
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Prep Time1 hour
Cook Time45 minutes
Ferment 1 day
Total Time1 day 1 hour 45 minutes
Servings1 Loaf

Ingredients  

  • 250g All-purpose Flour
  • 125g Whole-wheat Flour
  • 250g Water
  • 150g Active Starter
  • 10g Salt
  • 1/2 tbsp Dried Rosemary
  • 1/2 tbsp Dehydrated Garlic Flakes

Instructions 

  1. Mix – Add water + starter to your bowl, mix until dissolved. Add white flour, whole wheat flour, garlic and rosemary. Mix until no dry bits. Rest 30–60 min (autolyse).
  2. Add Salt – Add salt with a splash of water, squeeze in until fully integrated and dissolved. Rest 30 minutes.
  3. Strengthen – Perform a series of stretch and folds. Let rest for another 30 minutes.
  4. Strengthen (pt.2) – Perform another series of stretch and folds.
  5. Bulk Ferment – Let the dough rest until doubled in size, jiggles, and has a domed surface. (Warm 4–6 h; cool 8–12 h.)
  6. Shape – Pre-shape into a ball and let it bench rest for 20–30 minutes. Final shape into an oval log shape. Flour your banneton basket and place your loaf in it, seam side up.
  7. Proof Options -
    Same-day bake: cover and let rest on the counter at room temperature until risen and puffy (1-3 hours).
    Next-day bake: cover and place in the fridge 8–24 hours for enhanced flavour, structure, fermentation & easy scoring.
  8. Bake - Preheat your oven to 500°F with the Dutch Oven inside for 30-60 minutes. Gently remove your loaf from the banneton basket to a large piece of parchment paper by flipping it over so seam side is down. Once preheated, lightly flour the surface of your loaf, spread it around, and score. Remove the hot Dutch oven from the oven and then carefully place your loaf into the hot Dutch oven, cover, and return to the oven. Bake for 20–25 minutes covered and then 10-15 minutes uncovered, until dark golden crust is achieved.
  9. Cool – 1 hour minimum before slicing to ensure the crumb has fully set and then enjoy with a generous amount of butter!