Sourdough Rosemary Seasalt

Sourdough bread has a charm that few other types of bread can match. Its tangy flavor, chewy texture, and crisp crust are the result of a natural fermentation process that creates a unique taste and character. Adding rosemary and sea salt to sourdough bread not only enhances its flavor but also gives it an artisanal touch. This recipe for Sourdough Rosemary Sea Salt Bread brings together the tanginess of sourdough, the aromatic earthiness of rosemary, and the savory crunch of sea salt, resulting in a loaf that’s both delightful and sophisticated.

Mixing Ingredients: About 20-30 minutes to mix the dough and incorporate ingredients.
First Rise (Bulk Fermentation): Typically 4-6 hours at room temperature, depending on the starter’s activity and ambient temperature.

Shaping and Second Rise: 1-2 hours for the second proofing after shaping the dough.
Baking: Usually 30-40 minutes at around 450°F (230°C), though this can vary based on your oven and the size of the loaf
.Ingredients
- 1 cup (240 grams) active sourdough starter
- 1 1/2 cups (360 milliliters) warm water
- 4 cups (480 grams) all-purpose flour
- 2 teaspoons salt
- 2 tablespoons finely chopped fresh rosemary (or 1 tablespoon dried rosemary)
- 1 tablespoon sea salt, plus extra for sprinkling
- 1 tablespoon olive oil (optional, for added richness)
Instructions
1. Prepare the Dough: In a large mixing bowl, combine the active sourdough starter and warm water. Stir until the starter is dissolved. Gradually add the flour, salt, and chopped rosemary to the mixture. Mix until the dough starts to come together.
2. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for about 10 minutes until it is smooth and elastic. If using olive oil, incorporate it into the dough during the kneading process. The dough should be slightly tacky but not sticky. Adjust the flour or water as necessary to achieve the right consistency.
3. First Rise: Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 4 to 6 hours, or until it has doubled in size. The exact time may vary depending on the strength of your sourdough starter and ambient temperature.
4. Shape the Dough: Once the dough has risen, gently deflate it and turn it out onto a floured surface. Shape it into a round or oval loaf, depending on your preference. Place the shaped dough onto a parchment-lined baking sheet or into a well-floured proofing basket.
5. Second Rise: Cover the dough with a cloth and let it rise for another 1 to 2 hours, or until it has increased in size and is slightly puffy.
6. Preheat the Oven: Preheat your oven to 450°F (230°C). If you have a baking stone or Dutch oven, place it in the oven while it preheats.
7. Score and Bake: Just before baking, make a few slashes on the top of the loaf with a sharp knife or a bread lame. This allows the bread to expand properly while baking. Sprinkle the top with sea salt.
  If using a baking stone, transfer the dough to the preheated stone using a parchment paper sling. If using a Dutch oven, carefully place the dough inside the hot Dutch oven. Bake for 30 to 35 minutes, or until the bread is deep golden brown and sounds hollow when tapped on the bottom.
8. Cool and Enjoy: Allow the bread to cool on a wire rack before slicing. This helps the crust set and makes for better slicing.
9. Notes
  - Sourdough Starter: Ensure your starter is well-fed and active for the best results. A sluggish starter will result in a dense loaf.
  - Rosemary: Fresh rosemary is preferable for its vibrant flavor, but dried rosemary can be used if fresh is unavailable. Adjust the amount based on your taste preference.
  - Salt: Using fine sea salt ensures even distribution and a well-seasoned loaf. Coarse salt can be used as a topping for extra crunch and visual appeal.
  - Temperature: Fermentation times can vary based on ambient temperature and starter strength. Adjust accordingly and keep an eye on dough expansion.