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rosemary sourdough in dutch oven

Simple Rosemary Sourdough Bread Recipe

AuthorBronwyn Case
This Rosemary Sourdough is a simple yet deeply aromatic loaf, designed to elevate your daily bread with just a handful of rosemary.
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Prep Time15 minutes
Cook Time40 minutes
Ferment 1 day
Servings1 loaf

Ingredients  

  • 250g White flour
  • 125g Whole wheat flour
  • 250g Water
  • 150g Active sourdough starter
  • 1/4 cup Fresh rosemary 1 tbsp dried
  • 2 tsp Salt 10g

Instructions 

  1. Mix – Add water + starter to your bowl, mix until dissolved. Add white flour, whole wheat flour 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. Place in your prepared loaf pan, seam side down/floured banneton basket, seam side up.
  7. Same-day bake: proof at room temp until risen and puffy (45–120 min).
    Next-day bake: cover and refrigerate 8–24 hours for enhanced flavour, fermentation & easy scoring.
  8. Score & Bake – Preheat your oven to 500°F with the Dutch Oven inside for an hour (piping hot Dutch oven produces a better rise).
    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 the top.
    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 drop the temperature to 425°F and bake for another 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!