Rosemary Sourdough Bread (2024)

This rosemary sourdough bread recipe is crusty on the outside, chewy on the inside and packed full of rosemary flavor. Fragrant herbs are baked into this glorious round loaf.

This is one of those recipes that makes the home baker look like they have been mastering their craft for years. An absolutely beautiful sourdough loaf full of delicious flavors, that will take any drab sandwich up 10 notches or on the side of a bowl of soup.

While I love sourdough sandwich bread and these buttery rolls, some people don’t have a stand mixer and need an easy recipe without one.

This is a no-knead sourdough loaf of bread that utilizes sets of stretch and folds. So all you really need is a large bowl and some hands.

The rosemary adds the best flavor. Woodsy and warm. Always reminds me of winter and the holidays.

Why you will love this recipe:

No-Knead Recipe: No special equipment needed. Stretching and folding is used rather than kneading.

Packed full of rosemary flavor: Rosemary adds so much extra flavor. It is so yummy.

Delicious: Not only does the rosemary add flavor, but also has a subtle delicious nutty flavor from the whole grains. Crusty exterior with a chewy with lots of holes.

Tips:

• Make sure you have a nice and active sourdough starter. If you are new to your sourdough journey make sure to check outhow to make a sourdough starterandhow to care for one.
• To avoid a not so pleasant crust from developing, cover the dough with a damp towel, beeswax wrap, a lid or plastic wrap.
• The amount of time it takes for your dough to double can be determined by many factors, such as the temperature in your home, the maturity of your starter, and the hydration status of the loaf. The dough may double in 8 hours while some may take a lot of time longer.
• The most accurate way to get the best loaves of bread each time is to measure your ingredients with a kitchen scale.

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Ingredients:

Unbleached all purpose flour

Whole wheat flour – I usually use freshly milled hard white.

Bread flour – (can omit and substitute with unbleached all-purpose)

Active sourdough starter (active and bubbly)

Water– Preferably filtered.

Salt – I like using sea salt or pink Himalayan salt.

Fresh rosemary – All you need is a little bit to really add so much delicious flavor. Can also substitute with dried rosemary.

Large bowl

Kitchen scale

Banneton(optional)

Dutch Oven

Lame, razor blade, or sharp knife

FAQ:

Why is sourdough the healthiest bread?

Sourdough is one of the healthiest bread choices because of the wild yeast and bacteria present in the sourdough starter. The fermentation process breaks down the phytic acid present in the grain. Phytic acid is an anti-nutrient that inhibits the absorption of vitamins and minerals.

Fermented bread also contains less gluten making it easier to digest that standard bread.

Can sourdough bread heal your gut?

Sourdough bread is better for your gut due to the fermentation process which increases the prebiotic and probiotic properties. While it may not heal your gut, it can help improve gut health.

What is the healthiest flour to make sourdough bread?

Sourdough can be made out of a variety of flours. The healthiest flours are heirloom wheats like einkorn, kamut, etc. Freshly milled whole grains are also a very healthy option full of nutrients and fiber.

How To Make Sourdough Rosemary Bread:

Feed a sourdough starter 4-12 hours before starting the bread, ensuring it is active and bubbly. The active starter should be able to pass the float test. Take a small dollop of starter and place it in room temperature water. If it floats it is ready to make flour.

In a large mixing bowl, combine warm water, flour, sourdough starter, and salt with your hands, a wooden spoon, or dough whisk. Allow the dough to rest for 30 minutes for the water to hydrate the flour.This process is calledautolyse, which allows all the flours to become hydrated.

Add chopped rosemary before performing the stretch and fold technique.

Stretch And Folds

This is a no-knead recipe. Instead of kneading the dough, stretch and folds are performed.

Stretch and folds are accomplished by grabbing the edge of the dough and pulling it up, gently shaking it as it stretches upwards. Next, push the stretched dough back into the center. Turn the bowl about a quarter turn and do this process again, turn the bowl and repeat. Complete the stretch and fold a total of 3-4 times. This is considered one round, repeat for a total of 6 rounds.

First 3 stretch and folds – every 15 minutes.

Last 3 stretch and folds – every 30 minutes.

Cover with a lid or plastic wrap and allow the dough to rise until doubled in a warm place.This is called bulk ferment.

Place dough on a clean work surface.

Split the dough in half down the middle with a bench scraper. Try to be careful not to break any of the bubbles.

Shape into a ball by gently spinning it toward you in a circular motion. This tension really helps give it that oven spring and rise.

Set out 15-20 minutes uncovered. This allows a skin to develop.

Turn over and shape.

Transfer to floured banneton or a bowl lined with a tea towel (I like to use rice flour). Another option is an oiled bowl (I usually use olive oil for this). Cover with plastic and proof for 12-15 hours in the refrigerator. This is the second rise.

Baking

The next morning, preheat the dutch oven on 500 for 1 hour.

Remove dough from the fridge immediately before scoring and baking.

Dust with flour on top to make the scoring pattern stand out more.

Score the top of the dough with a razor or lame. Place the dough on a piece of parchment paper for best results and transfer to the dutch oven. Careful it is hot. Some people use cornmeal as well. I’ve really only had luck with putting down a sheet of parchment paper.

Bake for 20 minutes at 500 with the lid on.

Turn the oven temperature down to 475, remove the lid, and bake an additional 25 minutes or until browned.

Storage:

Store fresh loaves in a paper bag or a thin tea towel. Once cut, store in an air-tight container. Bread also freezes incredibly well.

Baker’s Schedule

8:00 am:Feed sourdough starter with flour and water. Depending on how active your sourdough starter is, it could take between 4-12 hours for it to be active enough to bake a loaf of bread.

12:00 pm:If the sourdough starter is nice and bubbly, then proceed to creating the dough.

12:30ish pm: Start the stretch and fold.

Cover with a lid or plastic wrap and allow the dough to bulk ferment until doubled.

8:00pm(may be sooner or later):Split the dough in half down the middle with a dough scraper.

Shape dough.

Sit out 15-20 minutes, uncovered before the final shaping.

Turn over and shape.

8:30pm:Transfer to flour banneton or bowl with tea towel and cover with plastic. Place in the refrigerator for 12-15 hours.

The Next Day

9:00am:Preheat the dutch oven on 500 for 1 hour.

Take dough out of the fridge, dust with flour, and score.

10:00am:Bake the sourdough bread and let it cool.

Find More Of My Favorite Sourdough Recipes:

• Sourdough Potato Bread
• Sourdough Bread Pudding
• The Easiest No-Knead Sourdough Discard Bread
• Easy Sourdough Focaccia
• Sourdough Sugar Cookies