Rustic Rosemary Sourdough Bread
This rustic rosemary sourdough bread offers a delightful balance of flavors, perfect for weeknight dinners or gatherings, showcasing the joy of homemade bread.
Ingredients
Bread Ingredients
- 500 grams Organic Bread Flour provides structure
- 300 grams Water hydrates the dough
- 100 grams Sourdough Starter introduces natural fermentation
- 10-15 grams Sea Salt enhances flavor
- 1 tablespoon fresh rosemary, finely chopped adds herbal aroma
Instructions
Preparation
- Mix the bread flour and water in a mixing bowl until there are no dry bits left. The dough should feel somewhat sticky and cohesive. Allow it to rest for about 30 minutes.
- After the dough has rested, add the sourdough starter and sea salt. Gently fold these ingredients into the dough using your fingers or a dough scraper until well incorporated.
- Transfer the dough to a floured surface and knead for about 10-15 minutes until it becomes elastic and smooth.
- Place the kneaded dough into a lightly greased bowl, cover it with a damp cloth, and let it rise until it has doubled in size, which could take 4-6 hours.
- Once risen, gently deflate the dough and shape it into a round loaf.
- Place the shaped dough into a proofing basket and cover it gently with a cloth. Allow it to rise again for about 1-2 hours.
- Preheat your oven to 450°F, placing a baking stone inside if available. Score the top of the dough with a sharp knife.
- Transfer the loaf onto the preheated stone or a baking sheet. Pour water into a pan at the bottom of the oven to create steam, and bake for approximately 30-40 minutes.
- Once baked, remove the bread from the oven and let it cool on a wire rack for about an hour.
Notes
For optimal rise, ensure that your sourdough starter is well-fed and active. Maintain a warm environment for your dough during rises. Use a kitchen scale for accurate measurements.