Rosemary Sourdough Loaf
This beautiful sourdough loaf has a delicious crispy crust with a soft and spongy interior. Filled with fresh rosemary leaves and perfectly salted, this tangy bread makes an amazing BLT and is also lovely slathered with apricot jam…happy baking!
Rosemary Sourdough Loaf (Makes 1 small loaf)
1 cup of sourdough starter (purchase at your local natural foods store or make your own…see recipe below)
3 cups organic bread flour
1 1/2 cups filtered water
2 teaspoons salt
2 tablespoons fresh organic rosemary
Using a stand mixer fit with a dough hook attachment, mix starter and flour. Begin to slowly add the water until combined. Cover with plastic wrap and let rest for about 8 hours.
Once the dough has doubled in size, place one cup of the dough in a ball jar (this will be your starter for future batches, use every three weeks to keep the starter active). Add salt and rosemary to the dough.
Preheat oven to 450 degrees. Place a 8×5″ x 4.5″ loaf pan in the stove while preheating (about 10 minutes). Meanwhile, flour your hands before handling the dough since it will be very sticky. Place the dough on a heavily floured surface and form so that it will just fit in the loaf man. Score the top as you wish. Cover and let rest while the oven is preheating. Then, place the dough in the loaf pan. Bake for 40-45 minutes (I turned up the oven temp to 500 degrees for the last five minutes). Let cool slightly. Store in a paper bag or wrap in parchment paper.
Place 1 cup of warm water and 1 cup of organic bread flour in a bowl. (You can also use ½ cup bread flour and ½ cup rye or whole wheat flour). Mix. Pour into a 2 quart ball jar. Cover with cheesecloth and secure with a rubber band. Store at room temperature. For the next five days, you will need to feed the starter ½ cup bread flour and ½ cup warm water. The mixture will slowly develop into a starter. You will be able to smell the sourdough aroma and the mixture will begin to bubble. It is ready to use after five days. You can also purchase sourdough starter at your local natural foods store or online.
Recipe + Photography by Cassie Winslow