How to Make

Foolproof Sourdough Bread

That Doesn't Suck

This crisp-crusted, golden rosemary sourdough bread is interspersed with hearty, fragrant herbs, and is great with a smear of butter, or a dab of jam.

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Rosemary Sourdough Bread

YIELD

1 loaf

TYPE

Vegetarian

TIME

2 days 1 hour

LEVEL

Intermediate

Bread Flour

Rosemary

Salt

What You'll Need

Polenta

Starter

Olive Oil

Whole Wheat Flour

Feed starter

1

Revive and feed your starter, starting two nights in advance (see recipe for detailed instructions).

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Mix flours

2

Combine bread flour and whole wheat flour. Add salt and chopped rosemary, and stir to combine.

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Mix Bread Batter

3

Pour in the water and starter to bowl with flour. Beat 40 strokes, scraping the bottom and the sides of the bowl, until the dough forms a thick, spongy mass.

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Let Bread Dough Rise

4

Transfer dough to an oiled large bowl. Cover the bowl with plastic wrap or a large plate and let ferment  for 12 to 24 hours.

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When dough is ready, shape dough - check out the recipe for detailed instructions on my EASY foolproof method!

Shape Bread

5

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Let Dough Rise a Second Time

6

Cover the dough with plastic wrap sprayed with oil, oily side down. Let rest for 5 to 8 hours.

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Bake Italian Rosemary Sourdough Bread

7

Bake at a 450F oven for 27 to 30 minutes, placing a water-filled pan on the bottom of the oven.

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