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–+ servings
lemon rosemary sourdough bread on a wood cutting board.

Lemon Rosemary Sourdough Bread

Mimi Council
This crusty Lemon Rosemary Sourdough bread makes the perfect snacks, side dish, or vessel to soak up soup! This organic sourdough bread recipe is so much better than store bought!
5 from 1 vote
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Prep Time 16 hours
Cook Time 45 minutes
Total Time 16 hours 45 minutes
Course Bread
Cuisine American
Makes 10 servings
Calories 144 kcal

Equipment

  • Mixing Bowl
  • 5.5-quart Dutch Oven
  • Parchment Paper Sheets

Ingredients
 
 

  • 300 grams bread flour
  • 90 grams whole wheat flour
  • 282 grams warm water
  • 113 grams active sourdough starter
  • 8 grams fine sea salt
  • 6 grams dried rosemary
  • 1 medium lemon

Instructions
 

Day 1

  • Autolyse: In a large mixing bowl, combine bread flour, whole wheat flour, and water. Using a wooden spoon or spatula, stir the ingredients together until no traces of dry flour remain. Cover the bowl with plastic wrap, set in a warm place and let the dough rest for 1 hour.
  • Prepare the inclusions: Zest the lemon and set aside.
  • Add the starter and inclusions: Add the sourdough starter, salt, dried rosemary and lemon zest to the autolysed dough. Fold the dough over the sourdough starter and the inclusions until fully incorporated. Cover the bowl with plastic wrap and set in a warm place for 30 minutes.
  • Strengthen the dough: Perform a coil fold by picking the center of the dough with your fingertips. Lift the dough until the ends release from the bowl. Turn the bowl 90 degrees and perform another coil fold. Transfer the dough to a clean, lightly-oiled bowl, cover with plastic wrap and set in a warm place for 30 minutes.
  • Working in the bowl, complete 3 to 4 more sets of stretches, these same coil folds, in 30 minute intervals. Cover the bowl with plastic wrap and set in a warm place after each fold. Once the dough looks smooth and feels strong, let the dough rest untouched for 1 hour.
  • Preshape the dough: Turn the dough out on a lightly floured surface. Using a bench scraper, turn the dough over and gently round it into a tight ball. Cover the dough with a tea towel and leave the dough to rest for 30 minutes.
  • Shape the dough: Shape the dough into a boule or a batard. Cover the bowl with plastic wrap.
  • Cold proof: Place the dough in the refrigerator to proof overnight.

Day 2

  • Prep: Preheat the oven to 500°F with a Dutch oven inside. Score the dough: Turn the dough out onto a piece of parchment paper. Using a sharp knife, cut a large gash on the dough at least ¼ to ½-inch deep.
  • Bake: Transfer the dough into the Dutch oven with the parchment paper. Bake covered for 25 to 30 minutes and uncovered for 10 to 15 minutes, depending on how dark you’d like the crust. Transfer the bread to a wire rack and allow it to cool for at least 2 hours before slicing

Notes

Tips
  • Use weight measurements over volume for the best results whenever baking bread.
  • Use a zester for ease when adding the lemon rind to make it easier! 
  • While I provide time estimates, fermentation can always vary based on the climate of your kitchen. Always look for visual signs before moving to the next step whenever making bread.
  • If you want to use fresh rosemary, you'll need double the amount.
  • High Altitude — Bake at 500°F covered for 15 to 20 minutes, and uncovered for 5 to 10 minutes, depending on how dark you’d like the crust.

Nutrition

Calories: 144kcalCarbohydrates: 30gProtein: 5gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 313mgPotassium: 83mgFiber: 2gSugar: 0.4gVitamin A: 23IUVitamin C: 6mgCalcium: 19mgIron: 1mg
Want more recipes?Follow along on @mimisorganiceats for more inspiration!