Imagine the inviting aroma of freshly baked bread filling your home, coupled with bright lemon and fragrant rosemary. This lemon rosemary sourdough bread is a true delight, offering a unique flavor profile that elevates a classic staple. Sourdough brings amazing flavor, texture, and digestibility, and we’ll guide you through making this beautiful loaf. Get ready to bake a delicious, aromatic bread perfect for any occasion!
Table of Contents
Why You’ll Love This Lemon Rosemary Sourdough Bread
Baking this unique sourdough loaf offers many rewarding benefits, especially for beginners.
- Distinct Flavor Profile: The bright lemon zest beautifully complements the earthy, aromatic fresh rosemary, creating an unforgettable taste.
- Rewarding Baking Journey: Even if you’re new to sourdough, our step-by-step instructions make the process easy and enjoyable, building your baking confidence.
- Incredible Versatility: This loaf is perfect for breakfast toast, a fancy appetizer with cheese, or a comforting side with your favorite soups and stews.
- Amazing Aroma and Texture: Enjoy the incredible smell as it bakes and savor the satisfying crispy crust with a soft, airy interior.
- Wholesome & Digestible: Sourdough fermentation enhances nutrient availability and makes this bread easier on the stomach compared to conventional loaves.
Ingredients
To make your delicious lemon rosemary sourdough bread, gather these simple yet essential ingredients. Using a kitchen scale for accuracy will greatly improve your results.
- 50 grams Bubbly Sourdough Starter (1/4 cup. Ensure it’s active and fed)
- 350 grams Warm Water (80 degrees F / 1-1/3 cups plus 2 tablespoons)
- 500 grams Bread Flour (4 cups plus 2 tablespoons)
- 9 grams Celtic Sea Salt (finely ground / 1-1/2 teaspoons) or Himalayan salt
- 1 tablespoon Fresh Rosemary (finely chopped)
- 1 tablespoon Fresh Lemon Zest (use a microplane grater for fine zest)
Notes & Substitutions
- You have flexibility with certain ingredients. While bread flour yields the best rise and texture for lemon rosemary sourdough bread, you can use unbleached all-purpose flour for a slightly softer crumb. Avoid gluten-free flours, as they behave very differently.
- For the rosemary, fresh is always best for flavor, but you can use half the amount of dried rosemary if fresh is unavailable.
- Maintain the specified water temperature; it’s crucial for activating your starter and the dough’s fermentation. If you don’t have Celtic or Himalayan salt, fine sea salt works just as well.
Equipment
Having the right tools makes the sourdough baking process smooth and enjoyable. You likely have most of these on hand.
- Large Mixing Bowl: For combining and fermenting your dough.
- Kitchen Scale: Essential for accurate ingredient measurements.
- Dough Scraper: Helps manage sticky dough effectively.
- Proofing Basket (Banneton) or Bowl: For holding your dough during its final proof.
- Parchment Paper: Prevents sticking and helps transfer dough.
- 5-Quart Dutch Oven: Crucial for achieving that perfect crust.
- Sharp Razor or Lame: For scoring your loaf before baking.
Instructions To Make the Best lemon rosemary sourdough bread
Baking lemon rosemary sourdough bread is a journey, not a sprint. Follow these steps to create your masterpiece.
Before You Begin: Prepare Your Starter
Ensure your sourdough starter is active and bubbly, meaning it has recently been fed and is full of life. If it’s been in the fridge, take a few spoonfuls, feed it an equal amount of flour and water, and let it ferment for 6-8 hours until it doubles in size and passes the float test (a small dollop floats in water).
Overnight Bulk Fermentation
- Close to your bedtime, gather all your ingredients and tools. Add the bubbly sourdough starter and warm water to a ceramic bowl, mixing with a whisk until they are well combined.
- Next, add the bread flour and salt, then combine them with a stiff spatula until a shaggy dough forms. You can use your hands to incorporate the flour fully; the dough will feel dense and sticky initially. Scrape off any dough from your hands.
- Now, mix in the finely chopped fresh rosemary and lemon zest, folding and gently kneading the dough a few times until they are well incorporated throughout the dough. Cover the bowl with plastic wrap and let it rest for 20-30 minutes for an autolyse.
- After 30 minutes, flour your hands and work the dough into a smoother ball. Do this by folding the dough over itself and pressing it into the center repeatedly until it begins to transform into a more cohesive ball.
- Place the dough back into the bowl and cover it tightly with plastic wrap. Allow it to rise overnight for 8-10 hours at room temperature (around 70 degrees F).
- By the next morning, the dough for your lemon rosemary sourdough bread will have visibly risen and appear much puffier.
Shaping & Baking
- In the morning, use your spatula to gently release the risen dough from the bowl onto a lightly floured work surface.
- Dust your hands with flour. Starting from the top, fold the dough over to the center, repeating this motion on all sides (add more flour if needed) until you form a round or oval shape.
- Next, line an 8-inch bowl with a clean kitchen towel and dust it generously with flour. With floured hands, carefully pick up the shaped dough and place it into the bowl, seam side up.
- Cover the bowl and let the dough rest for 30-60 minutes, which is an optional short cold proof. Meanwhile, preheat your oven to 450 degrees F (232 C) with your Dutch oven inside. Cut a piece of parchment paper to fit your Dutch oven, leaving enough excess to easily lift the bread.
- Place your parchment paper over the proofing bowl and invert the bowl to release the dough directly onto the paper.
- Using a small razor blade or a serrated knife, score the dough with four artistic slashes. Carefully pick up the parchment paper with the dough and gently lower it into the preheated Dutch oven. Place the lid securely on the pot and bake for 20 minutes.
- After this initial bake, remove the lid and continue baking for another 30 minutes, or until your lemon rosemary sourdough bread achieves a rich, golden-brown crust. For an even darker crust, you can carefully remove the loaf from the Dutch oven and place it directly on the oven rack for an additional 5 minutes.
- Once baked, take the bread out of the pot and transfer it to a wire rack to cool completely for at least 20 minutes to an hour. While it’s tempting, cooling is essential for the crumb to set properly.
Pro Tips & Troubleshooting
Achieving a perfect loaf of lemon rosemary sourdough bread takes practice. Here are some tips to help you along the way.
Achieving a Bubbly Starter
Your starter should double in size within 6-8 hours of feeding, showing numerous bubbles on top and along the sides. A consistent feeding schedule (e.g., every 12-24 hours when active) is key. If it’s sluggish, try feeding it in a warmer spot in your kitchen.
Perfecting Your Crust
High oven heat and steam are vital for a beautiful, crispy crust. Always preheat your Dutch oven thoroughly. Baking with the lid on traps steam, mimicking a professional bakery oven. Removing the lid allows the crust to brown and crisp up.
Troubleshooting Common Issues
- Dense Crumb: This often indicates an inactive starter or under-proofing. Ensure your starter is bubbly and allow adequate bulk fermentation time.
- Over/Under-Proofing: An over-proofed dough might collapse when handled, while under-proofed dough won’t rise well in the oven (lack of ‘oven spring’). Watch for visual cues like increased volume.
- Sticky Dough: This can be due to high hydration or not enough gluten development. A light dusting of flour on your hands and work surface can help manage it. More stretch and folds can also build strength.
Serving, Storage & Variations
Your freshly baked lemon rosemary sourdough bread is incredibly versatile!
Serving Suggestions
Enjoy this aromatic loaf simply toasted with butter for breakfast. It pairs wonderfully with soft cheeses, cured meats, or a bowl of olives for an appetizer. Serve slices alongside hearty soups, stews, or fresh salads to elevate any meal. It also makes fantastic gourmet sandwiches.
Storage Tips
Store your lemon rosemary sourdough bread at room temperature in a paper bag or a breathable bread bag for 2-3 days to maintain its crust. For longer storage, slice the cooled loaf and freeze it in an airtight container or freezer bag for up to 3 months. Thaw slices as needed and refresh in a toaster or oven.
Flavor Variations
Get creative with your lemon rosemary sourdough bread! Try adding a tablespoon of minced garlic along with the rosemary and lemon zest for a savory twist. Olives, sun-dried tomatoes, or even a sprinkle of Parmesan cheese could also be delicious additions. Experiment with other citrus zests like orange or lime, or swap rosemary for different herbs like thyme or oregano.
Nutrition
Sourdough bread offers more than just incredible flavor; it provides several nutritional benefits. The long fermentation process breaks down complex carbohydrates and gluten, making the bread more digestible for many.
| Nutrient | Benefit |
|---|---|
| Fiber | Supports digestive health |
| Vitamins | B vitamins, vitamin E |
| Minerals | Iron, magnesium, zinc, potassium |
| Probiotics | Supports gut microbiome (in starter) |
| Antioxidants | Enhances overall cellular health |
This artisanal lemon rosemary sourdough bread offers a wholesome option, often lower on the glycemic index compared to conventional breads.
Research from the Sourdough Institute highlights the numerous health advantages of long-fermented sourdough bread, including improved digestibility and a lower glycemic index. Learn more about the benefits of long sourdough fermentation.
Frequently Asked Questions
Can I use dried rosemary?
Yes, you can. Use about half the amount of dried rosemary (1.5-2 teaspoons) as its flavor is more concentrated than fresh.
What if my starter isn’t active?
Ensure your starter is fed regularly and kept in a warm environment (70-75°F / 21-24°C). It should consistently double in size within 6-8 hours after feeding.
How long does the bread last?
This bread stays fresh at room temperature for 2-3 days. You can also freeze it for up to 3 months for longer storage.
Can I use all-purpose flour?
You can, but bread flour is recommended for its higher protein content, which gives sourdough a better structure and rise.
Conclusion
Baking your own lemon rosemary sourdough bread is an incredibly rewarding experience that fills your home with irresistible aromas and your table with a show-stopping loaf. This recipe proves that even beginners can master the art of sourdough with a little guidance and patience.
We encourage you to try this flavorful creation and even experiment with your own twists. Share your baking triumphs and enjoy every delicious slice of this homemade masterpiece!
Lemon Rosemary Sourdough Bread
Ingredients
Equipment
Method
- Feed and activate your sourdough starter so it’s bubbly, doubled and passes a float test.
- In a large mixing bowl combine the active starter and warm water and whisk until blended.
- Add the bread flour and sea salt to the bowl and stir with a stiff spatula (or your hands) until a shaggy dough forms.
- Fold in the chopped fresh rosemary and lemon zest, kneading gently to incorporate evenly. Cover the bowl with plastic wrap and rest (autolyse) for 20‑30 minutes.
- After rest, flour your hands and fold the dough over itself repeatedly until it begins to form a smoother ball. Return it to the bowl, cover tightly and bulk ferment overnight (≈ 8‑10 hours) at ~70 °F (21‑24 °C).
- In the morning, turn the dough out onto a lightly floured surface. Shape into a round or oval by folding the edges toward the center and forming surface tension.
- Line an 8‑inch bowl with a well‑floured towel (or use a proofing basket). Place the shaped dough seam‑side up in the bowl. Cover and proof for 30‑60 minutes while preheating the oven to 450 °F (232 °C) with the Dutch oven inside.
- Transfer the dough onto parchment paper by inverting the bowl onto it. Score the dough with four slashes using a razor or lame.
- Using the parchment as a sling, lower the dough into the preheated Dutch oven. Cover and bake 20 minutes. Then remove the lid and bake an additional 30 minutes (or until crust is golden‑brown). For a darker crust you can remove the loaf from the Dutch oven and bake directly on the oven rack for 5 more minutes.
- Remove the loaf from the oven, transfer to a wire rack and allow to cool completely (at least 20 minutes to 1 hour) before slicing.
Nutrition
Notes
- While bread flour yields the best rise and texture, you can use unbleached all‑purpose flour for a slightly softer crumb.
- Avoid gluten‑free flours, as they behave very differently.
- For the rosemary, fresh is always best for flavor, but you can use half the amount of dried rosemary if fresh is unavailable.
- Maintain the specified water temperature; it’s crucial for activating your starter and the dough’s fermentation.
Tried this recipe?
Let us know how it was!Looking for more comfort recipe like this? Come hang out with me over on Facebook and Pinterest where I drop new recipes, family favorites, and quick how-to guides almost every day.
