Rosemary Sourdough Bread

  • 80% hydration made with 70% all purpose, 25% whole wheat and 5% rye flour and four sprigs of rosemary (500 g flour total)
  • Used active sourdough after 6 hour rise
  • Water used at 82-83 degrees Fahreheit
  • One hour autolyse
  • Five hours from first fold to proof – four hours bulk fermentation, folding every 30 minutes
  • Proof 8 hours – pre-heat oven to 450 degrees Fahrenheit 1 hour prior
  • Bake 20 minutes with lid after spraying loaf, remove lid, spray again and bake another 25 minutes, rest 20 minutes in cracked oven, turned off
  • 3.75″ rise!


  • 3 sprigs rosemary
  • To make the spiral design I use a proofing basket. I wrap the top with plastic wrap and secure with a rubber band, then cover with a tea towel so the boule doesn’t dry out in the fridge, if you choose to proof overnight, anyway

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