Introduction

Rosemary sourdough bread combines the earthy aroma of fresh rosemary with the tangy depth of naturally fermented dough. This loaf offers a crisp crust and a tender, flavorful crumb—perfect for sandwiches or enjoying on its own. With patience, this recipe rewards you with artisanal bread straight from your kitchen.

A round loaf of bread with a golden brown crust and white flour patterns sits inside a black cast iron pot lined with crumpled parchment paper. The bread has curved scoring marks on the top and a sprig of green rosemary placed down the middle. The pot has two handles, and the whole scene is set on a white marbled surface with some fresh rosemary sprigs visible nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

340 g warm water
275 g bread flour

225 g whole wheat flour
100 g active sourdough starter

40 g raw honey
14 g fine sea salt

½ tablespoon fresh rosemary, chopped

Instructions

Step 1: In a large mixing bowl, combine the warm water with bread flour and whole wheat flour. Mix until a shaggy dough forms, then knead by hand to incorporate all dry bits. Cover and let rest (autolyse) for 30 to 60 minutes.
Step 2: Uncover the dough and spread it flat in the bowl with your fingers. Evenly distribute the sourdough starter, honey, chopped rosemary, and sea salt over the surface. Using damp hands, gently stretch folds into the dough to mix these ingredients. Rotate the bowl and repeat fold sets four times (one full set). Cover and rest for 1 hour.

Step 3: Uncover and perform a set of stretch and folds, then cover and wait 1 hour. Repeat this once more. If the dough is still loose, turn it onto a floured surface and knead slightly with flour until it comes together, then cover and rest for another hour.
Step 4: Perform a third and final set of stretch and folds. Cover and allow the dough to bulk ferment for 2 more hours.
Step 5: Transfer the dough to a work surface. Press and spread into a rectangle. Fold the bottom third up, the top down, then rotate 90 degrees and roll into a log. Cover with a towel and rest 30 minutes.

Step 6: After resting, flip the dough, press flat gently, then roll again. Pinch or tuck ends depending on your desired shape. Dust with rice flour and place seam-side up in a banneton.
Step 7: Let the loaf prove at room temperature for 2 hours, then cover and refrigerate for up to 3 days. Baking immediately after proving is possible but longer cold retardation improves flavor.
Step 8: Preheat your oven to 450°F with a Dutch oven or baking vessel inside. When hot, carefully invert the loaf onto parchment paper. Score the surface with a sharp blade in your preferred pattern.

Step 9: Transfer the loaf using the parchment sling into the hot Dutch oven. Cover and bake at 450°F for 30 minutes. Remove the cover and bake an additional 10–15 minutes uncovered until crust is browned and internal temperature reaches 205–210°F.
Step 10: Remove the bread from the oven and cool completely on a wire rack for at least 2 hours before slicing to preserve crumb texture.

Tips & Variations

Use room-temperature water for best fermentation activity during autolyse.

Substitute honey with maple syrup for a different sweetness profile.
For more rosemary flavor, gently bruise the leaves before adding.
Try using a cast iron Dutch oven for extra heat retention and crust development.

If you don’t have a banneton, line a bowl with a heavily floured kitchen towel.

Storage

Store the bread wrapped in a clean kitchen towel or paper bag at room temperature for up to 3 days. To keep longer, slice and freeze the bread in airtight bags. Reheat slices in a toaster or oven to refresh the crust before serving.

How to Serve

A round loaf of bread with a golden-brown crust and light flour patterns is inside a black cast iron pot lined with beige parchment paper, the bread topped with a fresh green rosemary sprig. The pot has thick handles with a worn deep blue finish, and the setting is on a white marbled surface with blurred green rosemary sprigs nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of bread flour?

Yes, all-purpose flour can be used but the bread may be less chewy and have a slightly softer crust because it has less protein than bread flour.

What does cold retarding do for sourdough?

Cold retarding slows fermentation, allowing deeper flavor development and improved crumb texture. It also gives flexibility in baking timing since you can hold the dough in the fridge for several days.