Fragrant rosemary and tangy ferment play off one another in this bold, crusty rosemary sourdough bread. It’s a no-knead recipe that elevates the classic sourdough to new savory heights.


No-Knead Rosemary Sourdough Bread Recipe

Rosemary sourdough bread is a naturally leavened bread flavored with fresh rosemary leaves. Artisan bread dipped in fruity, green olive oil is a flavorful treat, especially if the oil is herb-infused. Rosemary sourdough bread brings all of these elements together with a hint of sea salt for an added savory bite. 

Use the loaf as sandwich bread to elevate any lunch, serve it with [ribollita](https://www.masterclass.com/articles/ribollita-recipe) (Tuscan white bean soup) for a cozy winter meal, or tear it up into craggy pieces for an earthy and flavorful Thanksgiving stuffing. 

Sourdough bread is a multiday project. If you already have a healthy [sourdough starter](https://www.masterclass.com/articles/apollonia-poilane-sourdough-starter-recipe), a basic no-knead bread will take about two days to make. On the first day, you’ll add your sourdough starter to flour and water and let it ferment in the refrigerator overnight. On the second day, you’ll shape, proof, and bake the bread. If you haven’t made a starter, you’ll need to add at least another day to your timeline.

Investing in these five tools will make the baking process much more manageable. Here they are, in order of when you’ll need them:

- __Kitchen scale__: Although it’s possible to measure bread ingredients with cups, the accuracy of a scale helps keep things consistent.
- __Dough scraper__: The deep, wide blade of a scraper helps divide your bread dough and gently move it from one surface to another.
- __Dutch oven or combo cooker__: Baking bread in a Dutch oven lets you steam the bread at the beginning of the bake, getting the best rise and forming a nice crust. Some bakers prefer a cast iron “combo cooker,” which features a Dutch oven and a lid that doubles as a pan.
- __Proofing or banneton baskets__: Banneton baskets, made with cane, have ridges that support the dough. Their design lets the dough rise while giving the loaves a consistent shape. Alternatively, use mixing bowls lined with a clean cloth for [proofing bread](https://www.masterclass.com/articles/baking-101-what-is-proofing-learn-how-to-proof-breads-and-other-baked-goods).
- __Razor blade__: You’ll need a very sharp tool to successfully score, or create a slit in the top of the dough, which allows it to expand during baking. While you can find tools explicitly made for this purpose (called lames), a razor blade or very sharp knife will work fine. When scoring, take care not to over-manipulate your bread. Here’s [how to score sourdough bread](https://www.masterclass.com/articles/how-to-score-sourdough-bread) properly.

These tips will help you keep your sourdough starter fresh and bubbly and give your bread dough a light, airy crumb.

1. __Refresh your starter as often as possible__. If you wait too long to feed your starter, the wild yeast won’t be strong enough to get the bread to rise. To refresh your starter, discard all but two tablespoons of your starter. Mix a fresh batch of warm water and flour (100 grams of each) and combine with the remaining starter. Repeat one to three times a day. Keep your starter in the fridge so that it requires less refreshing but feed it at least once a week and take it out of the refrigerator the day before you plan to bake. Refrigeration slows down [fermentation](https://www.masterclass.com/articles/what-is-fermentation-learn-about-the-3-different-types-of-fermentation-and-6-tips-for-homemade-fermentation), and you want your starter to be very active when it’s time to bake.
2. __Use the starter when it’s most active__. For a refrigerated starter, plan on feeding it about three times before baking. To test your starter’s readiness, drop a spoonful in a cup of room-temperature water. If it floats, it’s ready.
3. __Be gentle with your dough__. A stand mixer will deflate the dough, so your hands are your best tools for shaping rosemary sourdough bread. Handle the dough as little as possible to preserve the air pockets. 
4. __Customize your bread__. Along with the rosemary, try adding thyme, caraway seeds, or other sturdy herbs, seeds, and spices that hold up well to heat.

Fragrant rosemary and tangy ferment play off one another in this bold, crusty rosemary sourdough bread. It’s a no-knead recipe that elevates the classic sourdough to new savory heights.


Rosemary sourdough bread is a naturally leavened bread flavored with fresh rosemary leaves. Artisan bread dipped in fruity, green olive oil is a flavorful treat, especially if the oil is herb-infused. Rosemary sourdough bread brings all of these elements together with a hint of sea salt for an added savory bite. Use the loaf as sandwich bread to elevate any lunch, serve it with <a href='https://www.masterclass.com/articles/ribollita-recipe' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/ribollita-recipe","linkCopy":"ribollita","category":null}'>ribollita</a> (Tuscan white bean soup) for a cozy winter meal, or tear it up into craggy pieces for an earthy and flavorful Thanksgiving stuffing.

What Is Rosemary Sourdough Bread?

Sourdough bread is a multiday project. If you already have a healthy <a href='https://www.masterclass.com/articles/apollonia-poilane-sourdough-starter-recipe' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/apollonia-poilane-sourdough-starter-recipe","linkCopy":"sourdough starter","category":null}'>sourdough starter</a>, a basic no-knead bread will take about two days to make. On the first day, you’ll add your sourdough starter to flour and water and let it ferment in the refrigerator overnight. On the second day, you’ll shape, proof, and bake the bread. If you haven’t made a starter, you’ll need to add at least another day to your timeline.

How Long Does It Take to Make Sourdough Bread?

Investing in these five tools will make the baking process much more manageable. Here they are, in order of when you’ll need them:<ul class="mc-m-4 list-styled"><li class="">Kitchen scale: Although it’s possible to measure bread ingredients with cups, the accuracy of a scale helps keep things consistent. </li><li class="">Dough scraper: The deep, wide blade of a scraper helps divide your bread dough and gently move it from one surface to another. </li><li class="">Dutch oven or combo cooker: Baking bread in a Dutch oven lets you steam the bread at the beginning of the bake, getting the best rise and forming a nice crust. Some bakers prefer a cast iron “combo cooker,” which features a Dutch oven and a lid that doubles as a pan. </li><li class="">Proofing or banneton baskets: Banneton baskets, made with cane, have ridges that support the dough. Their design lets the dough rise while giving the loaves a consistent shape. Alternatively, use mixing bowls lined with a clean cloth for <a href='https://www.masterclass.com/articles/baking-101-what-is-proofing-learn-how-to-proof-breads-and-other-baked-goods' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/baking-101-what-is-proofing-learn-how-to-proof-breads-and-other-baked-goods","linkCopy":"proofing bread","category":null}'>proofing bread</a>. </li><li class="">Razor blade: You’ll need a very sharp tool to successfully score, or create a slit in the top of the dough, which allows it to expand during baking. While you can find tools explicitly made for this purpose (called lames), a razor blade or very sharp knife will work fine. When scoring, take care not to over-manipulate your bread. Here’s <a href='https://www.masterclass.com/articles/how-to-score-sourdough-bread' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/how-to-score-sourdough-bread","linkCopy":"how to score sourdough bread","category":null}'>how to score sourdough bread</a> properly. </li></ul>

What Tools Do You Need to Make Rosemary Sourdough Bread?

These tips will help you keep your sourdough starter fresh and bubbly and give your bread dough a light, airy crumb.<ol class="mc-m-4"><li class="mc-my-4"> 1. Refresh your starter as often as possible. If you wait too long to feed your starter, the wild yeast won’t be strong enough to get the bread to rise. To refresh your starter, discard all but two tablespoons of your starter. Mix a fresh batch of warm water and flour (100 grams of each) and combine with the remaining starter. Repeat one to three times a day. Keep your starter in the fridge so that it requires less refreshing but feed it at least once a week and take it out of the refrigerator the day before you plan to bake. Refrigeration slows down <a href='https://www.masterclass.com/articles/what-is-fermentation-learn-about-the-3-different-types-of-fermentation-and-6-tips-for-homemade-fermentation' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/what-is-fermentation-learn-about-the-3-different-types-of-fermentation-and-6-tips-for-homemade-fermentation","linkCopy":"fermentation","category":null}'>fermentation</a>, and you want your starter to be very active when it’s time to bake. </li><li class="mc-my-4"> 2. Use the starter when it’s most active. For a refrigerated starter, plan on feeding it about three times before baking. To test your starter’s readiness, drop a spoonful in a cup of room-temperature water. If it floats, it’s ready. </li><li class="mc-my-4"> 3. Be gentle with your dough. A stand mixer will deflate the dough, so your hands are your best tools for shaping rosemary sourdough bread. Handle the dough as little as possible to preserve the air pockets. </li><li class="mc-my-4"> 4. Customize your bread. Along with the rosemary, try adding thyme, caraway seeds, or other sturdy herbs, seeds, and spices that hold up well to heat. </li></ol>

4 Tips for Baking Rosemary Sourdough Bread

Fragrant rosemary and tangy ferment play off one another in this bold, crusty rosemary sourdough bread. It’s a no-knead recipe that elevates the classic sourdough to new savory heights.