Ingredients
Scale
- 500g bread flour
- 350ml water
- 100g active sourdough starter
- 10g sea salt
- 2 tablespoons fresh rosemary, finely chopped
Instructions
- In a large mixing bowl, combine the bread flour, water, sourdough starter, and sea salt. Mix until a shaggy dough forms. Add the freshly chopped rosemary and mix until well incorporated.
- Cover the dough with a damp cloth and let it rest for about 30 minutes at room temperature.
- Transfer the dough onto a floured surface. Shape it into a round loaf and place it seam side down in a floured banneton.
- Cover the dough in the banneton and leave it to rise for another 1-3 hours until it doubles in size and becomes puffy.
- Preheat your oven to 450°F (232°C). Once risen, invert the dough onto a baking sheet lined with parchment paper. Score the top and bake for 30-35 minutes until golden brown.
Notes
- Allow the bread to cool completely before slicing.
- Store in a paper bag or bread box for up to 3 days or freeze for longer preservation.
- Serve warm with butter, in sandwiches, or with olive oil and balsamic vinegar.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 150 Kcal
- Sugar: 0g
- Sodium: 200mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg