Tangy Herb Sourdough Bread
This tangy sourdough bread is infused with fragrant herbs, offering a delightful twist to your traditional loaf. With a crusty exterior and a soft, tangy interior, this bread is perfect for sandwiches, dipping in soups, or enjoying on its own.
ingredients
- 1 cup active sourdough starter
- 1 ½ cups warm water
- 4 cups bread flour
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 1 teaspoon dried oregano
- 1 teaspoon salt
steps
- 1.
In a large mixing bowl, combine the sourdough starter and warm water. Stir until well combined.
- 2.
Add the bread flour, rosemary, thyme, oregano, and salt to the sourdough mixture. Mix until a shaggy dough forms.
- 3.
Transfer the dough to a floured surface and knead for about 10 minutes until the dough becomes smooth and elastic.
- 4.
Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for 4-6 hours, or until doubled in size.
- 5.
Preheat the oven to 450°F (232°C) and place a Dutch oven inside to preheat as well.
- 6.
Once the dough has risen, gently shape it into a round loaf and transfer it to a piece of parchment paper.
- 7.
Carefully remove the preheated Dutch oven from the oven and place the dough, along with the parchment paper, into the pot.
- 8.
Cover the Dutch oven with its lid and bake for 30 minutes.
- 9.
Remove the lid and continue baking for an additional 15 minutes, or until the bread is golden brown and sounds hollow when tapped.
- 10.
Allow the bread to cool on a wire rack before slicing and serving.
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