Rosemary and Sea Salt Sourdough

Instructions

1. 1

   Mix the sourdough starter, water, and bread flour together in a large bowl until all flour is absorbed. Cover and let rest for 30 minutes at room temperature.

   Tip: This autolyse period helps develop gluten naturally without additional kneading.

2. 2

   Sprinkle the fine sea salt over the dough and gently incorporate it with wet hands, folding the dough over itself several times until salt is fully distributed.

   Tip: Wet hands prevent sticking and make the folding motion smoother.

3. 3

   Add the chopped rosemary and fold it into the dough using the same technique until evenly distributed throughout. Rub the olive oil around the bowl and dough surface.

   Tip: The oil helps prevent a skin forming on the dough during bulk fermentation.

4. 4

   Perform a series of stretch and folds every 30 minutes for 2 hours, gently pulling the dough up from the sides and folding it over the centre. The dough will become smoother and more elastic.

   Tip: Four sets of stretch and folds are ideal for developing structure without intensive kneading.

5. 5

   Let the dough bulk ferment at room temperature for another 4-6 hours until it increases by 50-75% in volume and shows visible air pockets when you gently poke it.

   Tip: Cooler room temperatures will extend fermentation time; warmer rooms will shorten it.

6. 6

   Turn the dough out onto a lightly floured surface and gently pre-shape it into a round. Let it rest for 20 minutes to relax the gluten.

   Tip: This rest period makes the final shaping much easier and helps maintain shape during scoring.

7. 7

   Shape the dough into a tight round boule by folding the edges toward the centre and rolling it along the work surface, creating surface tension. Place seam-side up in a banneton basket.

   Tip: Proper tension in the shaping helps the bread rise upwards rather than spreading sideways.

8. 8

   Cover the banneton and refrigerate overnight (8-12 hours) for improved flavour development and easier scoring. Remove from fridge and preheat your Dutch oven in a 450°C oven for 45 minutes.

   Tip: Cold dough is less sticky and scores more cleanly, creating that distinctive ear on top.

9. 9

   Carefully turn the dough onto parchment paper and score the top with a sharp blade in a single confident slash at a 30-degree angle. Sprinkle with coarse sea salt crystals.

   Tip: Score just before baking to ensure maximum oven spring and a beautiful crust.

10. 10

    Place the dough on parchment into the preheated Dutch oven, cover with the lid, and bake for 30 minutes. Remove the lid and bake for another 15 minutes until deep golden brown.

    Tip: The covered phase traps steam for a crispy crust; uncovering allows browning.

11. 11

    Cool the bread on a wire rack for at least 1 hour before slicing to allow the crumb structure to set properly.

    Tip: Cutting too early will result in a gummy interior; patience is rewarded with perfect slices.