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

TOTAL8 Hours, 55 Minutes

100 grams active sourdough starter
350 grams all purpose flour
100 grams wholemeal flour
350 grams water
10 grams salt
Pinch sugar
3 tablespoons olive or vegetable oil
2 sprigs fresh rosemary, plus additional 2 teaspoons rosemary leaves, finely chopped
2 sprigs fresh thyme, roughly chopped

Infuse oil.
Place fresh herbs 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 herbs. Measure out 2 tablespoons of oil.
Mix oil, 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.
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.
Repeat this process every 30-45 minutes until you have done a total of 4. Leave the dough to continue to bulk ferment.
Once the dough has approximately doubled in size, 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.
Place into a banneton dusted with rice flour. Refrigerate overnight or up to 24 hours.
When ready to bake, preheat the krustic and oven at 450F for 45 minutes.
Tip the dough from the banneton onto the silicon baking mat, leaving the smooth top ready to score.
Using a lame, razor blade, or sharp knife score a long expansion line down the center of the bread,
Using the handles, place carefully into the Krustic and place on lid.
Bake, covered for 30 minutes, uncover and bake a further 20-25 minutes until perfectly golden brown.

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

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