A bright, aromatic artisan loaf infused with fresh lemon zest and rosemary, finished with a crisp golden crust and tender open crumb. Perfect alongside soups, salads, or dipped in olive oil.
Prep Time: 16–20 hours (includes fermentation) / Cook Time: 40 minutes / Serves: 8–10 slices (1 small loaf)
Nutrition (Per Slice, approx.) 170 kcal , 4 g protein , 30 g carbs , 3 g fat , 1.5 g fiber
Ingredients
100 g active sourdough starter
375 g bread flour
275 g water
8 g sea salt
1 tbsp olive oil
Zest of 1 lemon
1 tbsp fresh rosemary, finely chopped
Instructions
Mix starter and water. Add flour and mix until shaggy. Rest 30 minutes.
Add salt, olive oil, lemon zest, and rosemary. Mix well.
Bulk ferment 4–5 hours with 3–4 stretch-and-folds in the first 2 hours.
Shape, rest 20 minutes, then place in floured banneton.
Cold proof 8–12 hours in fridge.
Bake at 240°C (465°F) in a preheated Dutch oven: 20 minutes covered, 20 minutes uncovered until golden.
Cool completely before slicing.
Tips
✔ Chop rosemary very fine to avoid large woody pieces.
✔ For stronger lemon flavor, add 1 tsp lemon juice.
✔ Brush crust lightly with olive oil after baking for shine.