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Laura
Laura
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Thursday 17 September 2026 16:30:18 GMT
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I wanted to create something simple, cozy, and full of flavor... and I think this Rosemary Olive Oil Sourdough.. I’m excited to bake this one. Fragrant rosemary, rich extra virgin olive oil, and a slow sourdough fermentation come together to make the most beautiful artisan sandwich loaf. I can already picture this with a bowl of soup, pasta night, or dipped in olive oil and balsamic. Would you try this one? 🌿🍞 Rosemary Olive Oil Sourdough 100 g active sourdough starter 315 g water 450 g bread flour 9 g sea salt During the stretch and folds add: 20 g extra virgin olive oil 10–12 g fresh rosemary, finely chopped Mix the starter and water. Add the flour and salt. Rest 30–45 minutes. Perform 3 stretch and folds, adding the olive oil and rosemary during the first two folds. Bulk ferment until the dough has increased about 60–70%. Shape into a tight loaf and place into a greased 9×5 loaf pan. Proof until the dough is about ½–1 inch above the rim. Brush the top with olive oil and sprinkle with flaky sea salt and a little chopped rosemary. Bake at 425°F: 30 minutes covered 15-20 minutes uncovered Bake until the internal temperature reaches 205–208°F. #s#sourdougha#artisanbreadh#homebakeryb#breadmakingrosemarybread
I wanted to create something simple, cozy, and full of flavor... and I think this Rosemary Olive Oil Sourdough.. I’m excited to bake this one. Fragrant rosemary, rich extra virgin olive oil, and a slow sourdough fermentation come together to make the most beautiful artisan sandwich loaf. I can already picture this with a bowl of soup, pasta night, or dipped in olive oil and balsamic. Would you try this one? 🌿🍞 Rosemary Olive Oil Sourdough 100 g active sourdough starter 315 g water 450 g bread flour 9 g sea salt During the stretch and folds add: 20 g extra virgin olive oil 10–12 g fresh rosemary, finely chopped Mix the starter and water. Add the flour and salt. Rest 30–45 minutes. Perform 3 stretch and folds, adding the olive oil and rosemary during the first two folds. Bulk ferment until the dough has increased about 60–70%. Shape into a tight loaf and place into a greased 9×5 loaf pan. Proof until the dough is about ½–1 inch above the rim. Brush the top with olive oil and sprinkle with flaky sea salt and a little chopped rosemary. Bake at 425°F: 30 minutes covered 15-20 minutes uncovered Bake until the internal temperature reaches 205–208°F. #s#sourdougha#artisanbreadh#homebakeryb#breadmakingrosemarybread

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