Sourdough Rosemary Bread Recipes

RUSTIC ROSEMARY SOURDOUGH BREAD

Steps:

• 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).

SOURDOUGH ROSEMARY BREAD

Steps:

• Measure the starter into a mixing bowl.
• Add the milk, olive oil, salt, sugar, rosemary, raisins, and 2 beaten eggs and mix well.
• Add the flour, 1 cup at a time, stirring until it is too stiff to mix by hand.
• Turn onto a floured surface and knead in remaining flour until dough is satiny.
• Form an oval or round loaf.
• Place on a baking sheet and proof, covered, for 1 to 2 hours, or until about doubled in bulk.
• Preheat oven to 350 degrees F.
• Make crisscross slash in top of loaf.
• Brush with the remaining beaten egg.
• Bake for 45 minutes.
• Remove loaf from baking sheet and cool on a wire rack.
• NOTE: This recipe can be made in your bread machine on the dough cycle; add ingredients to machine in order given, with the exception of the final beaten egg.
• Shape and bake as above.

OLIVE ROSEMARY SOURDOUGH

Steps:

• Mixing and Bulk Fermentation
• Thoroughly mix the flours, water, starter, and salt in a bowl that has enough room for the dough to double in size.
• Add the olives and rosemary and continue mixing until they're evenly distributed. Note the level of the dough and the time. Cover the dough and let it rest on your counter for 30 minutes.
• With damp fingertips, stretch and fold the dough, lifting the edges of one side of the dough and folding it over to the other side. Go around the bowl 2 to 3 times, stretching and folding, and stop when the dough feels tighter. Cover and let the dough rest again for 30 minutes.
• Perform three more rounds of stretching and folding as in step 2, separated by 30-minute rests.
• When the dough has almost doubled in size and the surface is puffy and bubbly, end the bulk fermentation. Depending mostly on temperature, this will likely be 6 to 10 hours from mixing.
• Pre-Shaping, Bench Rest, and Shaping
• Scrape the dough out of the bowl onto a well-floured countertop and pre-shape it into a ball.
• Cover the dough with your inverted mixing bowl and let it bench rest for about 20 minutes.
• Flour the top of the dough and use your bench knife to flip it onto the floured side. Shape the dough into the appropriate shape for your baking vessel.
• Final Proof
• Let your shaped dough rest on its seam while you flour your proofing basket, then place the dough in the basket seam-side up.
• Cover the basket and let the dough rise for another 1 to 3 hours for the final proof. The dough will expand in the basket but not double in size. If you want to bake much later, you can do the final proof in the refrigerator for 10 to 12 hours and bake the dough directly from the cold.
• Baking and Storage
• Before the end of the final proof, preheat your oven and baking vessel for 30 minutes at 500°F (or 450°F if that is the heat limit of your baking vessel).
• Remove your dough from the refrigerator, flip it out of the basket onto a piece of parchment paper, and score the top of your dough.
• Transfer the parchment and dough to the base of your baking vessel, cover, and return the vessel to the oven.
• Bake for 20 minutes and then drop the oven temperature to 450°F. After another 10 minutes, take off the lid, and after another 5 to 10 minutes, remove the bread from the oven. The internal temperature should be 205°F or higher.
• Let the bread cool on a rack for about 2 hours before slicing.
• Store the bread cut-side down on your cutting board with a cloth over it. Slice and freeze after 3 to 4 days.

ROSEMARY SOURDOUGH BREAD (BREAD MACHINE)

Steps:

• Add all ingredients to bread machine in order listed, or as recommended by your bread machine, beginning with 3 cups bread flour.
• Bake on the basic cycle. I always use the lightest crust setting.
• Check the dough about 5-10 minutes into the cycle and add up to another 1/2 cup flour if it seems too sticky.