Rosemary & Thyme Sourdough Loaf
Rosemary & Thyme Sourdough Loaf

Rosemary & Thyme Sourdough Loaf

This is a fresh, herby loaf that’s perfect for spring. Use fresh thyme and rosemary out of the garden if possible, otherwise dried is also fine. 

It’s a hearty loaf made with all-purpose and wholemeal flour so it has a beautiful texture and crumb, perfect for serving with roasted garlic butter.

Round Timeless loaves
PREP TIME8 Hours+ Overnight Proofing Time
COOK TIME50-55 Minutes
SERVES12-14 Full Slices, One Large Loaf
TOTAL TIME8 Hours, 55 Minutes

INGREDIENTS:

  • 100g active sourdough starter
  • 350g all-purpose or bread flour
  • 100g wholemeal flour
  • 350g water
  • 10g salt
  • Pinch of sugar
  • 3 tablespoons olive or vegetable oil
  • 2 sprigs fresh rosemary, plus an additional 2 teaspoons of rosemary leaves, finely chopped
  • 2 sprigs fresh thyme, roughly chopped
  • Rice flour, for dusting

METHOD:

  1. Infuse oil: Place the rosemary, thyme sprigs and oil into a saucepan and bring to a simmer over a low heat. Once the oil is starting to bubble, remove from heat and leave to infuse for an hour or more. Strain and discard the sprigs. Measure out 2 tablespoons of infused oil for the dough and reserve the remaining oil for greasing your bowl/hands.
  2. Mix 2 tablespoons of the infused oil, the chopped rosemary leaves, water, flours, salt, sugar, and sourdough starter all together in a bowl. Bring together with wet hands and gather together into a smooth ball. Leave to rest 30 minutes.
  3. Perform the first stretch and folds, picking up one side of the dough, stretching it up and pressing it down on the opposite side. Repeat on the remaining 3 sides.
  4. Repeat this process every 30-45 minutes until you have done a total of 4 sets. Leave the dough to continue to bulk ferment.
  5. Once the dough has approximately doubled in size, looks puffy and domed, and has visible bubbles beneath the surface, dump out onto a clean counter. Stretch the dough out into a rectangle, pull in the sides and gather up into a ball, pushing and pulling against the counter a few times to create tension.
  6. Place into a banneton dusted with rice flour. Refrigerate overnight or up to 24 hours.
  7. When ready to bake, preheat your Krustic Dutch oven at 450°F for 45 minutes.
  8. Tip the dough from the banneton onto the Silicone Transfer Mat, leaving the smooth top ready to score.
  9. Using a lame, razor blade, or sharp knife score a long expansion line down the center of the bread.
  10. Using the handles, place carefully into your Dutch oven and place the lid on.
  11. Bake covered for 30 minutes, uncover and bake a further 20-25 minutes until perfectly golden brown. Cool completely before slicing.
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GALLERY:

NOTES:

  • To proof this loaf overnight, use cold water and cut the sourdough starter to 50g. This will allow for a slower rise and can be left at room temperature overnight and shaped in the morning before cold fermenting.
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