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Looking to elevate your homemade bread game? This rustic sourdough loaf, infused with fragrant rosemary and thyme, is the perfect way to celebrate the flavors of a timeless artisan bread. With a little patience (and well-loved starter!), you’ll be rewarded with a tangy, chewy inside and a crisp, golden crust that’s perfect for everything from sandwiches to hearty dipping.
Ingredients
- 3 cups bread flour
- 1 cup active sourdough starter
- 1¼ cups warm water
- 2 teaspoons salt
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
Instructions
Begin by combining the bread flour, active sourdough starter, and warm water in a large mixing bowl. Stir the ingredients together until a shaggy dough forms, then let the mixture rest for about 30 minutes. This rest period (known as autolyse) helps the flour fully hydrate and sets the stage for a better texture.
After the dough has rested, sprinkle the salt, rosemary, and thyme over the top. Gently work them into the dough by folding the edges into the center for a minute or two. Over the next four hours, perform a series of stretch-and-folds every 30 minutes. Simply lift each side of the dough, stretch it upwards, and fold it back onto itself. This technique strengthens the gluten without the need for vigorous kneading.
Once your dough feels smooth and elastic, shape it into a round loaf. Place it in a proofing basket or bowl lined with a well-floured kitchen towel. Cover loosely and refrigerate overnight or for up to 24 hours, allowing the bread to develop its characteristic sourdough tang and complexity.
When you’re ready to bake, preheat your oven to 450°F (230°C) and place a Dutch oven or oven-safe pot inside to heat up. Carefully transfer your dough into the hot pot, slash the top with a sharp knife if desired, then cover and bake for 20 minutes. Remove the lid and bake for an additional 20–25 minutes, or until the crust is golden brown.
Finally, remove the bread from the Dutch oven and let it cool on a wire rack for at least an hour before slicing. This rest helps the loaf finish baking internally and preserves its lovely texture.
This sourdough loaf is a fantastic choice for those who love a herby, aromatic twist on a classic. If you’re thinking about health considerations, sourdough’s naturally lower gluten content and beneficial bacteria make it easier on the tummy. You can vary the herbs by swapping in oregano or basil, or forgo the herbs entirely if you’re craving a simpler flavor. Whether you’re a seasoned sourdough enthusiast or a new bread baker looking to try something special, this recipe is sure to deliver a loaf that’s both comforting and impressive.
