Today, we’re excited to share a delightful recipe for Rosemary Sea Salt Sourdough Artisan Bread. This rustic loaf combines the earthy flavors of rosemary with a hint of salt, making it a perfect companion for soups, salads, or simply enjoyed on its own. Baking your own sourdough bread might sound challenging, but with a little patience and love, you’ll be able to impress your family and friends with this amazing homemade bread!
Rosemary Sea Salt Sourdough Artisan Bread
First, let’s take a look at the enticing image of this lovely bread:
Ingredients
To get started, gather the following ingredients:
- 3 cups all-purpose flour
- 1 cup sourdough starter (active and bubbly)
- 1 1/2 teaspoons salt
- 1 tablespoon fresh rosemary, chopped
- 1 cup warm water (about 110°F)
- 1 teaspoon sea salt for topping
Instructions
Now that you have your ingredients ready, follow these steps to create your delicious Rosemary Sea Salt Sourdough Artisan Bread:
- In a large mixing bowl, combine the all-purpose flour and salt. Mix well.
- Add your active sourdough starter to the bowl, followed by the warm water. Mix until a rough dough forms.
- Fold in the chopped rosemary, ensuring even distribution throughout the dough.
- Knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour as needed.
- Place the kneaded dough in a clean bowl, cover with a damp cloth, and let it rise in a warm place for about 4-6 hours or until it has doubled in size.
- Once risen, gently deflate the dough and shape it into a round loaf. Place it on a parchment-lined baking sheet or in a well-floured proofing basket.
- Cover the loaf with the damp cloth again and let it proof for another 1-2 hours.
- Preheat your oven to 450°F (230°C) about 30 minutes before baking. If you’re using a Dutch oven, place it in the oven at this time to heat up.
- Before baking, sprinkle the top of the loaf with sea salt and make a few slashes in the top for aesthetic appeal.
- Carefully transfer the dough to the Dutch oven or directly onto the baking sheet. Bake for 30-35 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped.
- Once baked, remove the bread from the oven and let it cool on a wire rack before slicing.
Enjoy this aromatic Rosemary Sea Salt Sourdough Artisan Bread warm out of the oven, or toasted with a bit of butter. Each bite will envelop you in delicious flavors and the satisfaction of having baked it yourself!
source: cupofsugarpinchofsalt.com
