Rustic Rosemary Sourdough

🕒 Prep: 15 min
🔥 Cook: 45 min
🍽 Serves: 8
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This Rustic Rosemary Sourdough is a delightful blend of tangy sourdough and fragrant rosemary, perfect for bread enthusiasts looking to elevate their baking game. With its crispy crust and soft, flavorful interior, this bread is sure to become a staple in your kitchen.

Ingredients for Rustic Rosemary Sourdough

Sourdough starter is the heart of this recipe, providing both leavening and a delightful tang. Make sure yours is active and bubbly for the best results. Warm water helps to activate the yeast in the starter, creating an ideal environment for fermentation. All-purpose flour gives the bread its structure and chew. Feel free to experiment with a mix of flours for a more rustic texture. Salt is essential for flavor, balancing the taste of the bread and enhancing the rosemary. Speaking of which, fresh rosemary adds an aromatic, earthy note that's perfect with the tangy sourdough. A touch of olive oil contributes richness and helps with browning. Finally, cornmeal is used for dusting, preventing the dough from sticking in the Dutch oven and adding a subtle crunch.

Tips & Tricks

  • If your kitchen is cold, let the dough rise in a warm spot like an oven with the light on.
  • For a more pronounced flavor, try adding roasted garlic or olives to the dough.
  • Use a serrated knife to slice the bread for cleaner cuts.

Serving Suggestions

This bread pairs beautifully with a hearty soup or stew. It's also fantastic sliced and topped with a smear of butter and a sprinkle of sea salt. For a more decadent treat, try it with a slice of sharp cheddar or a dollop of creamy brie.

Frequently Asked Questions

Can I use dried rosemary instead of fresh?
Yes, you can use dried rosemary. Just use about half the amount since dried herbs are more concentrated.
What if my dough doesn't rise?
Make sure your sourdough starter is active and bubbly. Also, ensure your kitchen is warm enough for the dough to rise.
How do I store leftover bread?
Store your bread in a paper bag at room temperature for up to 3 days. For longer storage, freeze slices in a sealed bag.

Rustic Rosemary Sourdough Recipe Walkthrough

Start by combining the sourdough starter and warm water in a large bowl. Stir them together until they're well mixed — this is the foundation of your dough. Next, add in the flour and salt. Use a wooden spoon or your hands to mix until you have a sticky dough. Don’t worry about getting it perfectly smooth; a bit of lumpiness is fine.

Now, fold in the chopped rosemary. Try to distribute it evenly throughout the dough so each slice of bread will have that lovely rosemary flavor. Cover the bowl with a damp cloth and let it sit at room temperature for 12 to 24 hours. The longer the dough rests, the more developed the flavor will be. You’ll know it’s ready when it has doubled in size and is full of bubbles.

When you’re ready to bake, preheat your oven to 450°F. Place your Dutch oven inside to heat up. This helps create that beautiful crust by simulating a steam oven environment. While the oven is heating, turn your dough out onto a well-floured surface. Shape it into a ball, being gentle so you don’t knock out too much air. Let it rest for about 30 minutes.

Once your Dutch oven is hot, carefully take it out and dust the bottom with cornmeal. This prevents sticking and adds a nice texture to the crust. Gently place your dough inside, cover with the lid, and bake for 30 minutes. After that, remove the lid and bake for another 15 minutes until your bread is a deep golden brown.

Finally, remove the bread from the oven and let it cool on a wire rack. This step is crucial for setting the crust, so resist the urge to slice it immediately.

Why You'll Love This Recipe

  • Perfectly balances the tang of sourdough with the earthy aroma of rosemary.
  • No need for fancy equipment; a Dutch oven is all you need.
  • Long fermentation process enhances both flavor and digestibility.
  • Simple ingredients you likely already have in your pantry.

Ingredients

1 cup sourdough starter
2 cups warm water
4 cups all-purpose flour
1 tablespoon salt
2 tablespoons fresh rosemary, chopped
1 tablespoon olive oil
Cornmeal for dusting

Step-by-step Instructions

1. In a large bowl, mix the sourdough starter and warm water until combined.
2. Add the flour and salt, and mix until a sticky dough forms.
3. Fold in the chopped rosemary evenly throughout the dough.
4. Cover the bowl with a damp cloth and let the dough rise at room temperature for 12-24 hours.
5. Preheat your oven to 450°F and place a Dutch oven inside to heat.
6. Turn the dough out onto a floured surface, shape it into a ball, and let it rest for 30 minutes.
7. Dust the bottom of the Dutch oven with cornmeal, place the dough inside, and cover with the lid.
8. Bake for 30 minutes covered, then remove the lid and bake for another 15 minutes until golden brown.
9. Let the bread cool on a wire rack before slicing.

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