Rosemary Garlic Sourdough Bread Recipe
This rosemary garlic sourdough is designed for home bakers who want a dependable artisan loaf with clear timing cues and practical guidance. It makes 1 large loaf and takes about 24 hours.
Recipe at a glance
- Difficulty: Intermediate
- Yield: 1 large loaf
- Total time: About 24 hours
- Hydration: 72%
Ingredients
- 500g bread flour
- 360g water
- 100g active starter
- 10g fine sea salt
- 2 tablespoons finely chopped fresh rosemary
- 4 roasted garlic cloves, cooled and chopped
Instructions
- Prepare the dough using the Classic Country method, reserving the rosemary and garlic.
- During the first fold, gently laminate or scatter the rosemary and roasted garlic over the dough. Fold to enclose.
- Continue bulk fermentation and remaining folds, handling gently so the garlic stays distributed.
- Shape, cold-proof overnight, and bake in a preheated Dutch oven at 475 F covered for 20 minutes, then at 450 F uncovered for 20-25 minutes.
- Cool completely before slicing.
Baker’s tip
Roast the garlic until soft and sweet, then cool it completely. Hot or wet add-ins can weaken the dough.
Ready to start baking?
Begin with Baker’s Kitchen Organic San Francisco-Style Sourdough Starter Culture, or choose a complete starter jar kit with the tools you need to feed, track, and grow your starter with confidence.
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