Rosemary Sourdough Bread
A crusty, rustic rosemary sourdough bread featuring a wild yeast rise, fresh rosemary, and a crackling crust. Perfect for beginners and seasoned bakers alike.
- High-hydration dough (75%) ensures a soft, open crumb structure while the steam-trapping Dutch oven creates a blistered, artisanal crust.
- Fresh rosemary releases oil-soluble flavor compounds during the bake, infusing the entire loaf with an earthy aroma without drying out the crumb.
- A long, cold fermentation (retardation) in the fridge slows down yeast activity while lactic acid bacteria continue to ferment, developing a complex, tangy flavor.
My first attempt at baking sourdough five years ago resulted in a dense, pale disc that could have easily doubled as a doorstop, leaving my forearms aching from sawing through its rubbery crumb.
I actually cried over that flat loaf, staring at my flour-dusted kitchen counter while my starter, which I had named Bubbles, mocked me from its jar.
I had ignored the physics of steam.
By baking the dough inside a preheated heavy Dutch oven, we trap the moisture evaporating from the wet dough, which gelatinizes the starches on the surface and creates that shatteringly crisp, blistered crust before the heat sets the protein matrix.
Trust me on this one: once you fold fresh, oil-soluble rosemary compounds into this high-hydration dough, your kitchen will smell like a rustic Italian bakery.
Rosemary Sourdough Bread
Ingredients
- 500g unbleached bread flour (high protein, 12-14%)
- 375g warm water (filtered, about 80°F / 27°C)
- 100g active, bubbly sourdough starter (100% hydration)
- 10g Diamond Crystal kosher salt
- 2 tbsp fresh rosemary, finely chopped
- 1 tbsp olive oil (for coating the bulk fermentation bowl)
Directions
- In a large bowl, whisk together the active sourdough starter and warm water until fully dissolved. Add the bread flour and mix with your hands until a shaggy dough forms with no dry flour remaining. Cover and let rest (autolyse) for 30 minutes.
- Sprinkle the Diamond Crystal kosher salt and chopped fresh rosemary over the dough. Wet your hands and pinch the salt and rosemary into the dough, folding it over itself until fully incorporated. Cover and let rest for 30 minutes.
- Perform 4 sets of stretch-and-folds spaced 30 minutes apart. To stretch and fold, grab one side of the dough, pull it gently upward, and fold it over the center. Rotate the bowl 90 degrees and repeat until all four sides are folded.
- After the final stretch-and-fold, let the dough rest undisturbed for bulk fermentation at room temperature (about 72°F / 22°C) until it has increased in volume by about 50% and feels light and puffy, which takes roughly 3 to 4 hours.
- Gently tip the dough onto a lightly floured surface. Fold the edges inward to form a loose round, then let it rest bench-side for 20 minutes uncovered to form a slight skin.
- Shape the dough into a tight boule or batard by pulling it toward you on the counter to create surface tension. Place the shaped dough smooth-side down into a flour-dusted banneton basket. Cover and transfer to the refrigerator for a cold retard of 12 to 18 hours.
- Preheat your oven to 450°F (232°C) with a heavy cast-iron Dutch oven inside for at least 45 minutes. Tip the cold dough onto a sheet of parchment paper, score the top with a sharp lame, and carefully transfer it into the hot Dutch oven using the parchment paper as a sling.
- Bake covered with the lid on for 20 minutes to trap the steam. Carefully remove the lid, reduce the oven temperature to 425°F (218°C), and bake uncovered for an additional 20 to 25 minutes until the crust is a deep golden brown. Let cool completely on a wire rack for at least 2 hours before slicing.
Notes
- We highly recommend using Diamond Crystal kosher salt; if you are substituting with Morton's kosher salt or fine sea salt, cut the volume measurement in half (use 5g instead of 10g) to prevent an overly salty loaf.
- Bread flour with a protein content of 12% to 14% is essential here because it builds a strong gluten matrix capable of trapping the carbon dioxide gas produced by your wild yeast, resulting in a tall, airy rise.
- Do not skip the parchment paper sling when transferring your dough; dropping the cold dough directly onto the screaming-hot cast iron without a barrier will instantly scorch the bottom crust before the interior can bake through.
- After 24 hours on the counter, the starches in the bread will begin to retrograde, causing the crumb to firm up; simply toast slices to gelatinize the starches again and restore that soft, fresh-baked texture.
- If you love rustic, herb-infused bakes, try pairing this technique with our garlic rosemary focaccia for a quicker yeast-based alternative.
Serving Suggestions
This rustic loaf is incredibly versatile, but to truly appreciate its complex, tangy crumb, let it cool completely before slicing. Here are a few of our favorite ways to enjoy it:
- Slather thick, toasted slices with salted butter and a drizzle of honey.
- Use it as the foundation for a gourmet sourdough avocado BLT stack to elevate your lunch game.
- Serve alongside a warm bowl of soup to soak up every last drop of broth.
- Drizzle with high-quality extra virgin olive oil and a sprinkle of flaky sea salt.
- Toast and top with whipped ricotta and roasted cherry tomatoes.
Storage and Reheating
Never, under any circumstances, store your sourdough in a plastic bag.
Plastic traps the residual moisture escaping from the loaf, which completely destroys that beautiful, crackling crust you worked so hard to achieve, turning it into a sad, rubbery mess within hours.
Instead, keep the sliced loaf cut-side down on a wooden cutting board or wrapped loosely in a clean kitchen towel for up to three days.
For long-term storage, slice the entire loaf first, freeze the slices on a baking sheet, and then transfer them to a freezer-safe bag where they will keep beautifully for up to three months.
When craving a slice, pop it directly from the freezer into the toaster to revive that perfect contrast of crispy crust and pillowy interior.
Ingredient Substitutes
If you don't have everything on hand, here are a few easy swaps that won't ruin your bake:
- Bread Flour: You can substitute unbleached all-purpose flour, but your loaf may have a slightly tighter crumb and less volume due to the lower protein content.
- Fresh Rosemary: Use 2 teaspoons of dried rosemary instead of fresh, but crush it slightly between your fingers first to release the aromatic oils.
- Active Starter: If you are short on time or starter, you can explore our sweet sourdough blueberry cinnamon rolls to practice working with sourdough discard instead.
- Dutch Oven: If you don't own a Dutch oven, bake the loaf on a preheated baking stone or cast-iron skillet with a metal pan of boiling water placed on the bottom rack of the oven to create steam.
Baking sourdough is a practice of patience, but the moment you pull that lid off the Dutch oven and see the dramatic oven spring and blistered crust, all the waiting melts away. If you find yourself hooked on the magic of wild yeast, try your hand at our rustic sourdough focaccia next for another crowd-pleasing bake. Happy baking, friends!
Susan Rosie
I've spent over 12 years perfecting recipes so you can cook with confidence. Every dish on Storied Skillet is tested multiple times – because your dinner matters. I believe in simple ingredients, clear instructions, and big flavors.
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