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rosemary garlic sourdough bread on a cutting board, two slices with butter
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5 from 5 votes

Rosemary Garlic Sourdough Bread

This no-knead rosemary garlic sourdough bread is a beginner-friendly artisan loaf that's seasoned with dried herbs, garlic and (optionally) nutritional yeast. Proof overnight and then bake in a Dutch oven!
Prep Time3 hrs
Cook Time1 hr
Minimum Proofing + Cooling Time:10 hrs 30 mins
Total Time14 hrs 30 mins
Course: Bread
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 8 people (2 bread slices each)
Calories: 306kcal


  • digital scale
  • stand mixer with paddle attachment (optional)
  • flexible dough scraper (optional)
  • non-reactive bowl for proofing (glass or stainless steel)
  • spray bottle with water (optional but helpful)
  • damp towel or plastic wrap
  • cast iron Dutch oven (5 - 7 quarts)
  • bread lame (optional)
  • digital thermometer (optional but helpful)


Sourdough Base:

  • 1 cup active (ripe/fed) sourdough starter (227 grams) See "Sourdough Starter" in recipe notes
  • 5 cups unbleached bread flour (602 grams) See "Measuring by Volume or Weight" and "Homemade Bread Flour" in recipe notes
  • cups water (397 grams)
  • 1 tablespoon salt (18 grams)

Flavor Additions:

  • 2 teaspoons garlic powder (divided)
  • 2 teaspoons dried rosemary (divided) Or use other dried herbs (like thyme, oregano or dried chives), or a mixture of herbs (such as Herbs de Provence).
  • ¼ cup nutritional yeast (divided), optional


Day 1: Make the Dough

  • Combine the starter, flour and water in a large bowl or in the basin of your stand mixer. Do not add the salt yet.
    Use a large spoon or dough whisk to stir the dough together, or use the paddle attachment on your stand mixer to mix on medium-speed for about 60 seconds. Mix until the dough no longer clings to the bowl, and instead forms a ball.
    Allow the dough to rest about 20 minutes, and then add the salt.
    Mix Together the Starter, Flour + Water
  • Incorporate the salt by mixing again with the spoon, whisk, or stand mixer until just mixed. You may need to use your fingers to help work the salt into the dough until you don't feel the salt crystals anymore.
    Place the dough in a non-reactive bowl (such as glass or Pyrex), and cover the dough with a damp towel. Allow to rise for one hour.
    Mix in the Salt
  • Spritz a work surface with water and dampen your hands and (optionally) a flexible dough scraper.
    Gently move the dough onto the work surface. Using your hands or the dough scraper, spread the dough slightly and then fold the dough like a letter. (I fold the upper third down towards the center and then the bottom third up towards the center.)
    Fold in Thirds Like a Letter
  • Fold the sides of the dough in. (I fold the right third in towards the center and the left third in towards the center.)
    Flip the dough and repeat the stretching and folding process on the other side.
    Fold in Thirds Like a Letter
  • Return the dough to the bowl, cover, and allow to rise for another hour.
    Repeat the rest and fold period two more times (for a total of 3 hours).
    On the third folding, add the herbs, garlic powder and nutritional yeast (if using) by folding it into the dough.
    Spread the dough slightly and then sprinkle half the herbs, garlic and nutritional yeast across the dough. Fold it like a letter, flip the dough, and spread it out again.
    Sprinkle the remaining herbs, garlic and yeast over the dough. Fold the dough one more time.
    Spread Dough + Add Herb, Garlic + Nutritional Yeast
  • Return the dough to the bowl and cover with a fitted lid, damp towel, or with plastic wrap.
    Do one of the following proofing methods (not both):
    Proof Refrigerated (Preferred Method): Place the dough in the fridge and proof for at least 8 hours, or up to 2 days (48 hours). If you used a towel (instead of plastic wrap) to cover the bowl, re-dampen the towel occasionally.
    Proof Unrefrigerated: (Only proof unrefrigerated if your kitchen is around 70°F or cooler). Place the dough out of direct sunlight on your counter and allow it to rise for about 8 hours, more or less, depending on the temperature. Check the bread to see if it's finished proofing by pressing the dough with a lightly floured or oiled knuckle. If the dough springs right back, allow it to keep proofing. If it's slow to spring back, it's ready.
    Place Dough Back in Bowl to Proof

Day 2: Finish Proofing + Bake

  • Dampen a work surface and your hands.
    Gently turn the dough out onto the work surface. Form the dough into a ball, place it seam-side up, and cover with a damp towel. Allow the dough to rest for about 15 minutes.
    Next, use dampened hands to roll the dough into a round ball. Place the dough on parchment paper.
    Rest Seam-Side Up
  • If you proofed your dough in the fridge: Leave the dough to rise at room temperature until it's no longer cold (about 2½ to 3 hours).
    If you proofed your dough at room temperature: Leave the dough to rest on the parchment paper while the oven pre-heats, and then you can go ahead and bake.
    Roll Into a Ball + Place on Parchment
  • About 30 minutes before you're ready to bake, pre-heat your oven to 480°F. If using a non-enameled pot, place the pot in the oven during the pre-heat.
    Just before baking, lightly dust the dough with flour, and then use a bread lame or a floured knife to score the bread. (Scoring will give steam an outlet and will prevent the bottom of the loaf from cracking.)
    Scoring can be as simple as one or two long lines across the top. If desired, you can create a pattern while scoring for a more decorative final loaf.
    Flour + Score the Bread
  • If you pre-heated the Dutch oven, remove it carefully from the oven.
    Place the parchment paper and dough into the Dutch oven. Lightly spritz the dough with water, and then add the Dutch oven lid. Slide bread into the pre-heated oven.
    Lower the oven temperature to 450°F.
    Bake the bread for 45 minutes covered, and then remove the Dutch oven lid and bake uncovered another 10 to 15 minutes, until the center of the loaf is 210°F. If you don't have a digital thermometer, you can try gently knocking on the bottom of the loaf to see if it sounds hollow.
    Rosemary Garlic Sourdough Bread After Baking
  • Use a spatula, tongs or the edges of the parchment paper to move the bread onto a cooling rack.
    Wait at least 2 hours before cutting into the loaf. It will be tempting to cut it earlier, but the bread is still baking internally. Cutting early will result in an under-cooked loaf.
    Store the bread lightly wrapped on the countertop for up to 4 days, or wrap tightly and freeze up to 3 months. I recommend slicing the bread before freezing, so that you can thaw individual slices if desired. Thaw frozen slices by toasting or heating over low heat on a stovetop griddle or pan.
    Cut the Rosemary Garlic Bread Open


Yields 1 loaf of bread (~16 slices).
Sourdough Starter: 
  • A few hours before beginning, I feed my starter with 4 ounces of starter (discarding the rest), 4 ounces flour and 4 ounces water or an unflavored fermented drink (such as plain milk kefir or plain kombucha).  (Measurements by weight.)  The timing will depend on how active your starter is and the temperature in your kitchen.
  • Make sure to use a very active sourdough starter.  The size of the starter should (ideally) double within a few hours of feeding and (ideally) the starter should pass a float test.
  • To do a float test, pinch off a small piece of starter and drop it in water.  If it floats, it's ready.  (This test isn't 100% accurate, but it's a good starting place.)
Homemade Bread Flour: 
  • Measure out 1 cup all-purpose flour.  Remove 1 and ½ teaspoons of the flour.
  • Add 1 and ½ teaspoons vital wheat gluten to the measured flour.
  • Repeat with as many cups as needed or desired.
  • Sift the flour together before using.  For this recipe, make sure to measure the final amount by weight before proceeding.  (Scoop out any extra and reserve for another use.)
Measuring by Volume or Weight:
  • I highly recommend using a digital scale and measuring by weight (grams), not volume, especially if this is your first loaf (and especially for the flour).
  • When using the scale, make sure to zero-out the weight of the bowl.
  • If measuring by volume, scoop the flour into the measuring cup and then use the scoop to level off the cup.  Do not measure by using the measuring cup as a scoop, because your flour will be packed too densely and your measurements will be inaccurate.


Calories: 306kcal | Carbohydrates: 61g | Protein: 11g | Fat: 1g | Saturated Fat: 1g | Sodium: 877mg | Potassium: 114mg | Fiber: 3g | Sugar: 1g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg