This Rosemary Sourdough Bread recipe produces a superbly crispy crust with a soft and chewy interior.Ā The flavor and fragrance are simply heavenly!Ā It also freezes well so feel free to make an extra loaf while you’re at it to conveniently have on hand.
And for a sweet sourdough bread alternative, our Cinnamon Raisin Sourdough Bread is positively swoon-worthy!
I can’t think of anything that beats the smell of yeast bread baking in the oven.Ā The fragrance has a hypnotic way of luring people into the kitchen, taking slow and deliberate whiffs along the way.Ā This rosemary sourdough bread has that effect on our family.
Why Sourdough?
Sourdough has been used for eons, at least since the ancient Egyptians, and serves several valuable purposes:Ā 1)Ā The wild yeast and bacteria in a sourdough starter cause a chemical reaction through the fermentation processĀ that breaks down some of the proteins and carbohydrates in the flour (interestingly, some celiacs are able to eat sourdough bread).Ā 2)Ā This process also produces enzymes that breaks down phytic acid (which inhibits the body’s ability to absorb nutrients) and increases the bodyās capacity to absorb vitamins and minerals from the bread as well as improves the body’s ability to digest it.Ā Ā 3)Ā The flavor!Ā It’s richer and more complex.Ā 4)Ā I love the firm, hard texture of sourdough crusts juxtaposed against that soft, chewy interior.
NOTE:Ā To enjoy the full benefits all four of the points mentioned above, give the dough a long and slow rise, preferably at least 24 hours in the fridge before taking it out to continue rising at room temp.
If you’re fortunate enough to have a friend with a sourdough starter, ask them if they’ll share.Ā If not it’s easy to make yourself, it will just mean some waiting time.Ā Do an online search for how to make sourdough starter and you’ll find a ton of resources.
Lately this has been the most requested bread in our home.Ā Specifically, our kids have been clamoring for more and more ever since they had their first slice of it slathered with European butter.Ā They also LOVE grilled Swiss cheese sandwiches with this bread (and so do we!).Ā Plain or embellished, we’re confident you’re going to love it, too!
Why Use Sourdough Starter and Commercial Yeast Together?
For this bread we’re using both sourdough starter and some commercial yeast together for a couple of reasons.Ā Yeast produces carbon dioxide which creates extra volume in the finished bread, and adding some yeast also results in a more tender, lighter crumb.
Can You Freeze Rosemary Sourdough Bread?
Yes!Ā This bread freezes well and in a freezer bag will keep for up to a month.Ā My favorite way to freeze it is to pre-slice it and place cutout parchment sheets between the slices and then I can simply pull out however many slices I want and let them thaw at room temperature.
Rosemary Sourdough Bread Recipe
Let’s get started!
Note: we’re using both sourdough starter and some commercial yeast together for a couple of reasons.Ā Yeast produces carbon dioxide which creates extra volume in the finished bread, and adding some yeast also results in a more tender, lighter crumb.
Place all of the ingredients in a stand mixer and knead on the “2” bread setting for 6-8 minutes until a smooth dough forms.Ā (Alternatively knead by hand for about double the length of time.)
Form the dough into a ball, lightly spray the bowl with oil, return the dough to the bowl and cover loosely with plastic wrap.Ā Set in a warm place and let it rise for about 90 minutes or until doubled in size.
Punch the dough down with your fist.Ā Form the dough into a round and place it in aĀ 10″ bannetonĀ (recommended) or comparable loaf pan.Ā Let the dough rise again for about one hour until nearly doubled in size.Ā In the meantime, preheat the oven to 425 degrees F.
If using a banneton, invert the bread onto a baking stone or sheet.
Spray the dough with water and use a long serrated knife to cut two 1/2 inch diagonal slashes into the dough (not shown in picture).Ā Sprinkle with some extra rosemary and some coarse salt like fleur de sel.
Bake the bread for 25 to 30 minutes, until it’s a dark golden brown.Ā NOTE:Ā You can also place the bread on a baking stone that’s been preheated.Ā The baking stone absorbs the oven’s heat and transfers it to the bread for an evenly crispy crust.
Transfer the finished bread to a wire rack and let it cool.
Best enjoyed while still warm.Ā Also excellent toasted or made into grilled cheese sandwiches.
Enjoy!
For more homemade bread recipes be sure to try our:
- Cinnamon Raisin Sourdough Bread
- Roasted Tomato Herb Bread
- Danish Rye Bread
- German Bread (Vollkornbrot)
- Olive Rosemary Focaccia
- Lavash
- Naan
- Injera
- Paleo Bread
Rosemary Sourdough Bread
Ingredients
- 5 cups all-purpose unbleached flour
- 1 1/2 cups lukewarm water
- 1 cup ripe sourdough starter
- 1 teaspoon instant yeast (use 2 teaspoons if your sourdough isn't very vigorous)
- 3-4 tablespoons chopped fresh rosemary
- 2 1/2 teaspoons sea salt
- Extra rosemary and coarse salt (like fleur de sel) for sprinkling on the exterior
Instructions
- Place all of the ingredients in a stand mixer and knead on the "2" bread setting for 6-8 minutes until a smooth dough forms. (Alternatively knead by hand for about double the length of time.) Form the dough into a ball, lightly spray the bowl with oil, return the dough to the bowl and cover loosely with plastic wrap. Set in a warm place and let it rise for about 90 minutes or until doubled in size.
- Punch the dough down with your fist. Form the dough into a round and place it in a 10" banneton (recommended) or comparable loaf pan. Let the dough rise again for about one hour until nearly doubled in size. In the meantime, preheat the oven to 425 degrees F.
- If using a banneton, invert the bread onto a baking stone or sheet. Spray the dough with water and use a long serrated knife to cut two 1/2 inch diagonal slashes into the dough. Sprinkle with some extra rosemary and some coarse salt like fleur de sel.Bake the bread for 25 to 30 minutes, until it's a dark golden brown. NOTE: You can also place the bread on a baking stone that's been preheated. The baking stone absorbs the oven's heat and transfers it to the bread for an evenly crispy crust. Transfer the bread to a wire rack and let it cool. Best enjoyed while still warm. Also excellent toasted or made into grilled cheese sandwiches.
- NOTE: For the BEST flavor and texture results, wrap the dough tightly in plastic wrap before the first rise and let it sit in the fridge for at least 24 hours, punch it down occasionally, and then let it rise as normal at room temperature when you're ready to bake it (note, it will take longer since the dough is cold).
Nutrition
Originally published on The Daring Gourmet September 19, 2018
Patricia Frommeyer says
Where do you get recipe for sour dough starter?
Kimberly @ The Daring Gourmet says
Hi Patricia, I’ve been using the same starter for ages. You can find endless recipes online for it, simply do a search for “how to make sourdough starter.”
james Hueske says
Made today. It is great. Will try it with some roasted garlic in the future.
Kimberly @ The Daring Gourmet says
Fantastic, James, thank you!
Sandy Bickel says
There is nothing like a good piece (who ever eats one??) of sourdough bread, however, I am Gluten Free and I miss good bread, especially sourdough more than anything.I was experiencing terrible stomach problems and I think Gluten might have been the problem.
This is all new to me so if anyone can help I would be forever grateful.
Davilyn Eversz says
Try Jovial Brand Einkorn white flour. It is an Ancient Grain and should not cause problems. The problem with regular hybrid wheat is not the wheat itself but the mold that grows on it in the silos. If you go to Jovial’s website they have a recipe for sourdough to use this flour. Amazon also sells it.
Bonnie says
I’ve had this absolutely delicious bread fresh from “The Daring Gourmet” chef. Load on the fancy butter and prepare to fall in love.
Kimberly @ The Daring Gourmet says
Thanks for the vote of approval, Bonnie, you rock! But wait, I thought it was “The German Chef”? ;)
Chris says
Great Recipe, Thank You. I made only one change to the instructions
in that I preheated my clay baking pot “Cloche” so that the bottom
and sides of the bread begin to cook right away. Makes for a crispier
pull-apart loaf. Be very careful though when placing the dough ball into
the pot…..it is very hot.
Thanks again for the recipe.
Kimberly @ The Daring Gourmet says
Fantastic, Chris, thank you!
arlene heaps says
What is a banneton? and how do you make the rings on top of the bread?
Kimberly @ The Daring Gourmet says
Hi Arlene, it’s a wicker proofing basket that helps the bread hold its shape while the dough rises and gives it that spiral pattern. Here is the one I use: https://www.amazon.com/gp/product/B01E5I42LK?ie=UTF8&tag=thedargou09-20&camp=1789&linkCode=xm2&creativeASIN=B01E5I42LK
Paula says
One of my favorites! Thanks for sharing!
Catalina says
This bread looks amazing! I love the texture of it!
Melanie Bauer says
Whoa! Looks so good and yummy, this homemade bread is a winner!
Michelle says
I love homemade bread, but I just never make it. This is perfect for Sunday dinner.
Amanda says
This looks so delicious ! Thank you for sharing !
Julie says
This looks heavenly! Iāve alwYs been intimidated to make sourdough, but itās my very favorite! Looks so easy and so good!
Sabrina says
I am a sucker for a good slice of bread. This sounds delicious!
Jamielyn says
Looks SO delicious! Homemade bread is the best!
Anna says
A buttery slice of fresh homemade bread is my weakness! This rosemary loaf looks incredible!
Jo says
Why does everyone rate this 5 stars if they haven’t made it?