Name: Rosemary Sourdough Bread
Prep time: 10 min
Cook time: 45 min
Total time: 1 d 55 min
Yield: 1
Ingredients: 1 1/4 c. Warm Water; 1 c. Active Sourdough Starter; 2 tbsp. Raw Honey; 1 c. King Arthur’s Rye Flour; 1 c. King Arthur’s Organic, All-Purpose Flour; 1 c. King Arthur’s Whole Wheat Flour; 1 tsp. Pink Salt; 3 Fresh Rosemary Sprigs

Rosemary Sourdough Bread is hearty, and tender, and has a delicious herby twist on the classic Sourdough Rye Bread. In addition, this bread can be made using fresh or dried Rosemary. Finally, this bread can be served with butter, local honey, or with an olive oil and herb mixture.

Rosemary Sourdough Bread Ingredients

Crafting the Rosemary Sourdough Bread Dough

First, in a Bosch Universal Mixer, combine all of the ingredients.
Next, turn the mixer on a speed 3 and mix until the dough pulls away from the side of the bowl.
Finally, turn the mixer off; the Rosemary Sourdough Bread dough is ready!

Combine All of the Ingredients in a Bosch Universal Mixer

Turn the Mixer to a Speed 3; Mix Until the Dough Forms

The Rosemary Sourdough Bread Dough is Ready

Let the Bread Dough Rise

First, place the bread dough in a Banneton Bowl.
Next, lay a tea towel over the bowl, and place it in a warm spot in the kitchen.
Then, let the dough rise for 1 hour.
Next, flatten out the dough and then fold each of the edges over and into the center.
Then, re-form the dough into a ball, and place it back into the Banneton Bowl.
Next, repeat steps 4-5 each hour, on the hour, for the first 3 hours.
Finally, cover the dough with a tea towel, and let it do its bulk rise for 12-24 hours.

Let the Bread Dough Rise for 1 Hour

Stretch and Fold the Dough

Fold the Bread Dough — After 1 hour, remove the bread from the Banneton Bowl, and flatten it out. Then, fold the edges of the dough into the center, and reform it into a ball. Next, place it back in the Banneton Bowl to rise for another hour.

Let the Bread Dough Do Its Bulk Rise

Sourdough Rosemary Bread — Finally, cover the **bread** dough with a kitchen towel, and let it bulk rise (this can take anywhere from 12 to 24 hours).

Score the Rosemary Sourdough Bread

First, preheat the oven to 450 degrees Fahrenheit. Insert a Dutch Oven, Cast Iron Skillet, or Bread Pan into the oven while it’s preheating.
Next, after the bread has done its bulk rise, tear off an oversized sheet of parchment paper and place it on the kitchen counter.
Then, lightly dust the parchment paper with Rye flour.
Next, place the Rosemary Sourdough Bread onto the parchment paper. Lightly dust the top of the bread dough with Rye flour.
- Note: This will prevent the Bread Lame from sticking to the bread as you score it.
Finally, using a Bread Lame or a sharp pairing knife, score the bread by creating slits on the top and sides of the bread.
- Note: This helps the bread “breathe” or ventilate while baking.

Baking and Serving the Rosemary Sourdough Bread

Once the oven is preheated, remove the Dutch Oven, Cast Iron Skillet, or Bread Pan and place it on the stove.
Next, insert the oversized piece of parchment paper with the scored bread, into the preheated pan.
Then, turn the temperature of the oven down to 435 degrees Fahrenheit.
Next, bake the bread, covered, for 20 minutes.
Then, remove the lid of the Dutch Oven (if using) and bake for an additional 18-22 minutes.
Next, remove the baked bread from the oven, and place it onto a wire cooling rack.
Finally, allow the bread to cool to room temperature, slice, serve, and enjoy!

Insert the Bread into the Dutch Oven, Skillet, or Bread Pan

Place the Bread into a Dutch Oven — Once the oven is preheated, remove the Dutch Oven, Cast Iron Skillet, or Bread Pan and place it on the stove. Next, insert the oversized piece of parchment paper with the scored bread, into the preheated pan. Then, turn the temperature of the oven down to 435 degrees Fahrenheit.

Bake the Bread in the Preheated Oven

Baked Rosemary Sourdough Bread — Next, bake the bread, covered, for 20 minutes. Then, remove the lid of the Dutch Oven (if using) and bake for an additional 18-22 minutes.

Let the Bread Cool to Room Temperature, Slice, Serve, and Enjoy!

Baked Sourdough Rosemary Bread — Finally, let the bread cool to room temperature, serve, and enjoy!

Recommended Products

Rosemary Sourdough Bread

Yield: 1 Loaf

Prep Time: 10 minutes

Cook Time: 45 minutes

Additional Time: 1 day

Total Time: 1 day 55 minutes

Rosemary Sourdough Bread is hearty, and tender, and has a delicious herby twist on the classic Sourdough Rye Bread. In addition, this bread can be made using fresh or dried Rosemary. Finally, this bread can be served with butter, local honey, or with an olive oil and herb mixture.

Ingredients

1 1/4 c. Warm Water
1 c. Active Sourdough Starter
2 tbsp. Raw Honey
1 c. King Arthur’s Rye Flour
1 c. King Arthur’s Organic, All-Purpose Flour
1 c. King Arthur’s Whole Wheat Flour
1 tsp. Pink Salt
3 Fresh Rosemary Sprigs

Instructions

Crafting the Rosemary Sourdough Bread

First, in a Bosch Universal Mixer, combine all of the ingredients.
Next, turn the mixer on a speed 3 and mix until the dough pulls away from the side of the bowl.
Finally, turn the mixer off; the Rosemary Sourdough Bread dough is ready!

Let the Bread Dough Rise

First, place the bread dough in a Banneton Bowl.
Next, lay a tea towel over the bowl, and place it in a warm spot in the kitchen.
Then, let the dough rise for 1 hour.
Next, flatten out the dough and then fold each of the edges over and into the center.
Then, re-form the dough into a ball, and place it back into the Banneton Bowl.
Next, repeat steps 4-5 each hour, on the hour, for the first 3 hours.
Finally, cover the dough with a tea towel, and let it do its bulk rise for 12-24 hours.

Score the Rosemary Sourdough Bread

First, preheat the oven to 450 degrees Fahrenheit. Insert a Dutch Oven, Cast Iron Skillet, or Bread Pan into the oven while it's preheating.
Next, after the bread has done its bulk rise, tear off an oversized sheet of parchment paper and place it on the kitchen counter.
Then, lightly dust the parchment paper with Rye flour.
Next, place the Rosemary Sourdough Bread onto the parchment paper. Lightly dust the top of the bread dough with Rye flour.
Finally, using a Bread Lame or a sharp pairing knife, score the bread by creating slits on the top and sides of the bread.

Baking and Serving the Rosemary Sourdough Bread

Once the oven is preheated, remove the Dutch Oven, Cast Iron Skillet, or Bread Pan and place it on the stove.
Next, insert the oversized piece of parchment paper with the scored bread, into the preheated pan.
Then, turn the temperature of the oven down to 435 degrees Fahrenheit.
Next, bake the bread, covered, for 20 minutes.
Then, remove the lid of the Dutch Oven (if using) and bake for an additional 18-22 minutes.
Next, remove the baked bread from the oven, and place it onto a wire cooling rack.
Finally, allow the bread to cool to room temperature, slice, serve, and enjoy!

Notes

To store and freeze for a later date, slice the entire loaf, freeze the slices, and then put them in the toaster and enjoy!