Rosemary Sourdough Bread
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.
What You'll Need
Whole Wheat Flour
Revive and feed your starter, starting two nights in advance (see recipe for detailed instructions).
Combine bread flour and whole wheat flour. Add salt and chopped rosemary, and stir to combine.
Mix Bread Batter
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.
Let Bread Dough Rise
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.
When dough is ready, shape dough - check out the recipe for detailed instructions on my EASY foolproof method!
Let Dough Rise a Second Time
Cover the dough with plastic wrap sprayed with oil, oily side down. Let rest for 5 to 8 hours.
Bake Italian Rosemary Sourdough Bread
Bake at a 450F oven for 27 to 30 minutes, placing a water-filled pan on the bottom of the oven.