If you're looking to craft the perfect artisan loaf, you've got to try these 12 sourdough bread recipes. From the classic sourdough with its crispy crust to the nutty rustic whole wheat and the flavorful cheesy sourdough, each recipe offers a unique twist. You can also explore options like sweet cranberry orange or savory olive and rosemary loaves. Each one will elevate your baking game, so stick around to discover all the delightful possibilities.
Classic Sourdough Bread
Classic sourdough bread is a delightful combination of simplicity and complexity, resulting in a bread that boasts a crispy crust and a flavorful, chewy interior. This ancient bread-making technique relies on the natural fermentation of dough, driven by wild yeast and lactic acid bacteria present in the sourdough starter. The process requires some time and patience, but the rewards are worth it—there's nothing quite like the aroma of freshly baked sourdough wafting through your home.
To start your sourdough journey, it's vital to have an active and bubbly sourdough starter. With the right proportions of flour and water, along with a warm environment, your starter is ready to help you create a beautifully textured loaf. While it may seem intimidating for first-time bakers, the rhythm of sourdough making quickly becomes second nature, allowing you to enjoy the process and experiment with different flavors and shapes.
Ingredients:
- 500g bread flour
- 375ml water
- 100g active sourdough starter
- 10g sea salt
Mix the bread flour and water in a large bowl, making sure there are no dry bits of flour remaining. Add the active sourdough starter and sea salt, combining everything until a shaggy dough forms. Allow the dough to rest for 30 minutes (this is called autolyse).
After resting, knead the dough for about 10 to 15 minutes until it becomes smooth and elastic. Ferment the dough for approximately 4 hours at room temperature, folding it every 30 minutes for the first 2 hours. After the bulk fermentation, shape the dough into a round loaf and let it rest for another 30 minutes. Place it in a proofing basket, cover it, and refrigerate overnight.
Ultimately, preheat the oven with a Dutch oven inside to 450°F (230°C). Once hot, transfer the dough to the Dutch oven, score the top, and bake covered for 30 minutes, then uncovered for an additional 15-20 minutes until golden brown.
When baking sourdough bread, patience is essential—allowing the dough to ferment and proof properly will result in the best flavor and texture. Additionally, the dough should be well hydrated, so don't hesitate to adjust the water content if you're using different types of flour.
Experimenting with your sourdough starter can also yield unique flavors, as it captures the local environment's distinct yeast and bacteria over time. Finally, make sure to let your bread cool completely before slicing to guarantee a proper crumb structure and to avoid a gummy texture.
Rustic Whole Wheat Sourdough
Rustic whole wheat sourdough bread is the perfect way to embrace the natural flavors of whole grains while cultivating the wonderful tangy taste that sourdough is known for. This recipe combines the nutty depth of whole wheat flour with the characteristic chewiness of a crusty loaf, making it a satisfying choice for sandwiches, toast, or simply enjoyed with a pat of butter.
Preparing this bread involves a few key steps: feeding your sourdough starter, allowing ample fermentation time, and baking to achieve that ideal crust and airy crumb.
To create the best texture for rustic whole wheat sourdough, it's important to use high-quality whole wheat flour and take your time throughout the fermentation and proofing processes. This recipe emphasizes a slow rise, enhancing the flavor and digestibility of the bread. While it may take some patience, the end result is a loaf that's deeply flavorful and makes any meal feel special.
Ingredients:
- 500g whole wheat flour
- 300g warm water
- 150g active sourdough starter
- 10g salt
Mix the whole wheat flour and warm water in a large bowl until fully combined, making sure all the flour is hydrated. Let this mixture rest for about 30 minutes to an hour for autolyse.
After resting, add the active sourdough starter and salt, mixing thoroughly until it forms a cohesive dough. Knead the dough for about 10 minutes until it becomes smooth and elastic. Place the dough in a lightly greased bowl, cover it, and let it ferment at room temperature for 4 to 6 hours, or until it has doubled in size.
Shape the dough into a round loaf and let it proof for another 1 to 2 hours on a floured surface or until it has risen noticeably. Preheat your oven to 450°F (232°C) with a Dutch oven inside. Once ready, carefully transfer the dough into the hot Dutch oven, cover it with the lid, and bake for 30 minutes. After that, remove the lid and bake for an additional 15-20 minutes until the crust is golden brown. Allow the bread to cool on a wire rack before slicing.
For best flavor and texture, consider making your starter at least a week in advance to guarantee its strength. Keep in mind that whole wheat dough may need slightly more water due to the higher absorption rate of whole grain flours. If you prefer a milder sourness in your bread, reduce the fermentation time, or use a less active starter.
Additionally, try adding seeds or herbs for extra flavor, and don't forget to experiment with bulk fermentation lengths to find the taste that you love most! Happy baking!
Seeded Multigrain Sourdough
Seeded multigrain sourdough is a nutritional powerhouse that marries the tangy flavor of traditional sourdough with the hearty goodness of various seeds and whole grains. This bread not only provides a delightful crunch and texture but is also rich in fiber and essential nutrients. Its complexity makes it a fantastic companion for soups, spreads, or enjoyed on its own.
The fermentation process enhances its flavor profile while also making the grains easier to digest. Making seeded multigrain sourdough requires a bit more time and patience than other bread recipes, but the rewarding texture and depth of flavor are well worth the effort.
Whether you're an experienced baker or a novice enthusiastic to explore the sourdough domain, this recipe will guide you through creating a loaf that will impress anyone fortunate enough to share it with you.
- 500g bread flour
- 200g whole wheat flour
- 100g mixed seeds (e.g., sunflower seeds, pumpkin seeds, flaxseeds, sesame seeds)
- 150g sourdough starter (active and bubbly)
- 500ml water
- 10g salt
- 20g honey or maple syrup (optional, for sweetness)
To prepare the seeded multigrain sourdough, combine the bread flour, whole wheat flour, and mixed seeds in a large mixing bowl. In another container, mix the sourdough starter, water, and honey or maple syrup until well combined. Gradually incorporate the liquid into the dry ingredients, mixing until there are no dry bits left.
Add the salt and knead the dough by hand or with a dough mixer for about 10-15 minutes until it's smooth and elastic. Place the dough in a lightly greased bowl, cover it, and let it rise for 4-6 hours at room temperature or until it has doubled in size. Shape the dough into a loaf and allow it to rise again for about 2 hours.
Preheat your oven to 230°C (450°F) and bake the loaf for 30-40 minutes until golden brown and hollow sounding when tapped. When making seeded multigrain sourdough, patience is crucial; the fermentation times may vary based on the ambient temperature and the activity level of your sourdough starter.
Additionally, for a more complex flavor, consider adding other seeds or grains such as oats or millet. A steam bath in the oven can also enhance the crust—simply place a pan of water in the oven while baking. Finally, allow the bread to cool completely on a wire rack before slicing to guarantee the best texture.
Sourdough Focaccia
Sourdough focaccia is a delightful twist on the traditional Italian bread, incorporating the unique flavors and texture of sourdough. This recipe not only showcases the remarkable tang of the sourdough but also guarantees that incredibly soft and springy crumb that focaccia is known for.
With its crispy exterior and a rich combination of herbs, olive oil, and sea salt, sourdough focaccia serves as an exceptional side for soups and salads or can be enjoyed on its own as a flavorful snack.
The beauty of sourdough focaccia lies in its versatility; you can add your favorite toppings or herbs to create your own special version. From sliced olives and sun-dried tomatoes to fresh basil and rosemary, the options are plenty. Best of all, the long fermentation process enhances the depth of flavors and creates a bread that's simply irresistible, making it a favorite among sourdough enthusiasts.
- 1 cup active sourdough starter
- 1 ¾ cups water, room temperature
- 5 cups all-purpose flour
- 2 teaspoons salt
- 1 tablespoon sugar or honey
- ¼ cup olive oil (plus extra for drizzling)
- Sea salt for topping
- Fresh herbs (e.g., rosemary or thyme) for garnish
In a large mixing bowl, combine the active sourdough starter, water, sugar, and half of the olive oil. Stir in the flour and salt until a shaggy dough forms. Let the dough rest for 30 minutes (this stage is known as autolyse).
After resting, knead the dough briefly until it becomes smooth and elastic. Transfer the dough to a well-oiled bowl, cover with a damp cloth, and let it rise at room temperature for 4-6 hours, or until it doubles in size.
Once risen, gently punch down the dough and transfer it to an oiled baking sheet. Use your fingers to stretch and press the dough into an even layer. Cover and let it rise for another 1-2 hours. Preheat your oven to 425°F (220°C).
Dimple the surface of the dough with your fingers, drizzle with olive oil, sprinkle with sea salt, and add any preferred herbs. Bake for 20-25 minutes until golden brown.
For the best results, be sure to use a healthy and active sourdough starter for prime rise and flavor. Allow enough time for the dough to ferment, as this is essential for developing the classic sourdough taste.
Experiment with different toppings and seasonings to customize your focaccia, and don't hesitate to make a double batch – this bread is best served fresh and goes quickly!
Cheesy Sourdough Bread
Sourdough bread is a beloved staple that brings a unique tangy flavor and a delightful texture to any meal. When you combine this classic bread with cheese, it transforms into a heavenly treat sure to impress family and friends.
Cheesy sourdough bread is perfect for gatherings, snack platters, or as a side for soups and salads. The melty cheese adds creaminess, while the chewy sourdough base provides a satisfying crunch.
Making cheesy sourdough bread isn't only simple, but it's also a perfect way to repurpose your homemade or store-bought sourdough bread. By incorporating different kinds of cheeses and flavorings, you can customize this recipe to suit your preferences.
Whether you prefer a sharp cheddar or a blend of mozzarella and Parmesan, the combination of flavors is sure to create that irresistible cheesy goodness we all love.
- 1 loaf of sourdough bread
- 1 cup shredded cheese (cheddar, mozzarella, or a blend)
- 2 tablespoons unsalted butter, melted
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped (optional)
- Salt and pepper, to taste
Preheat your oven to 375°F (190°C).
In a small bowl, mix the melted butter, minced garlic, parsley, salt, and pepper. Slice the sourdough loaf diagonally without cutting all the way through, creating diamond-shaped openings. Pour the garlic butter mixture into the cuts of the bread, then stuff each opening generously with shredded cheese.
Wrap the loaf in aluminum foil and bake for about 15-20 minutes. Remove the foil and bake for an additional 5-10 minutes or until the cheese is bubbly and golden brown.
For best results, allow the cheesy sourdough bread to cool slightly before serving to let the cheese set a bit.
Feel free to experiment with different cheeses and herbs to personalize the flavor. You can also add slices of jalapeños or cooked bacon for an extra kick.
This recipe is highly versatile and can be expanded to create a larger batch or to incorporate your favorite seasonal ingredients.
Enjoy your cheesy sourdough creation warm and fresh out of the oven!
Honey Walnut Sourdough
If you're looking to elevate your sourdough experience, try making Honey Walnut Sourdough. This delightful twist on traditional sourdough bread incorporates the natural sweetness of honey and the rich, nutty flavor of walnuts. The combination of these ingredients not only enhances the taste but also adds a lovely texture to your loaf.
As it bakes, the aroma of roasted walnuts mingled with honey will fill your kitchen, making it hard to resist slicing into the warm loaf as soon as it's out of the oven.
The process of creating Honey Walnut Sourdough begins the day before you plan to bake, as it relies on an active sourdough starter and a few simple steps to develop the flavors. This bread is perfect for breakfast, toasted with butter, or as a base for your favorite sandwiches.
Follow these instructions, and you'll soon have a golden-brown loaf that showcases the perfect balance of sweet and savory.
- 3 cups bread flour
- 1 cup water (room temperature)
- 1 cup active sourdough starter
- 2 tablespoons honey
- 1 teaspoon salt
- 1 cup chopped walnuts (toasted preferred)
In a large mixing bowl, combine the bread flour, water, sourdough starter, honey, and salt. Mix everything until it forms a sticky dough, then fold in the toasted walnuts.
Let the dough rest for about 30 minutes, then knead it for about 5-10 minutes until it's smooth and elastic. Place the dough in a lightly greased bowl, cover it, and allow it to rise at room temperature until it has doubled in size, usually about 4-6 hours.
After it has risen, gently deflate the dough and shape it into a round loaf. Let it rise once more for approximately 1-2 hours before scoring and baking at 450°F (230°C) for about 30-35 minutes.
When making Honey Walnut Sourdough, it's important to adjust the amount of honey based on your preference for sweetness. Additionally, consider experimenting with other nuts like pecans or almonds for a different flavor profile.
If you want an extra crunchy crust, place a pan of water in the oven while the bread bakes to create steam, which will enhance the crust's texture. Finally, always verify that your sourdough starter is bubbly and active to achieve the best rise in your bread.
Garlic Herb Sourdough
Garlic herb sourdough bread is a delightful twist on traditional sourdough, infusing aromatic garlic and fresh herbs into the dough for a flavorful experience. This artisanal bread boasts a crispy crust and a chewy interior, all while retaining the distinct tanginess of sourdough. Perfect for slathering with butter or serving alongside soups and salads, this recipe is sure to become a staple in your baking repertoire.
To make garlic herb sourdough bread, you'll first need to prepare your sourdough starter and verify it's active and bubbly. Incorporating garlic and fresh herbs into the dough adds depth to the flavor profile, making every bite a fragrant and savory experience. Allowing the dough to rise and ferment properly enhances the taste, while the inclusion of roasted garlic boosts the aroma even further.
- 1 cup active sourdough starter
- 1 ½ cups water
- 4 cups bread flour
- 2 tsp salt
- 4 cloves roasted garlic, mashed
- 2 tbsp olive oil
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
In a large mixing bowl, combine the active sourdough starter and water, stirring to combine. Gradually add the bread flour, salt, mashed roasted garlic, olive oil, rosemary, and thyme. Mix until a shaggy dough forms, then knead on a floured surface for about 10 minutes until smooth and elastic.
Place the dough in a greased bowl, cover it with a damp cloth, and allow it to rise in a warm place for approximately 4-6 hours or until doubled in size. Once risen, shape the dough into a round loaf, let it proof for another hour, and then bake in a preheated oven at 450°F (230°C) for 30-35 minutes until golden brown and hollow-sounding when tapped.
For peak flavor, experiment with the types and quantities of herbs depending on your preference. You can also enhance the roasted garlic by using sautéed or caramelized garlic for a deeper flavor.
When storing your bread, keep it in a paper bag to maintain its crustiness. If you're not consuming it immediately, consider freezing portions to enjoy fresh sourdough whenever you desire by simply toasting slices or reheating the whole loaf.
Sourdough Boule
Sourdough boules are a traditional round loaf that exude an artisanal quality, perfect for any occasion. The slightly tangy flavor from the natural fermentation process, combined with a crisp crust and chewy interior, makes this bread a delightful addition to any meal. Making a sourdough boule requires a bit of patience and planning, as it relies on a natural starter rather than commercial yeast, but the results are well worth the effort.
To begin your sourdough boule, verify you have a healthy starter ready to go. This means it should be bubbly and active. The process involves creating a dough that develops flavor over time, allowing the gluten to strengthen through both stretch and fold techniques. Once you've crafted your dough and allowed it to rise, you'll shape it into a round, or "boule," and let it proof before baking.
The crust will achieve that desirable golden hue as steam is introduced into the oven, resulting in a beautiful loaf.
Ingredients:
- 1 cup active sourdough starter
- 1 ½ cups lukewarm water
- 4 cups all-purpose flour
- 1 ½ teaspoons salt
Begin by mixing together the sourdough starter, lukewarm water, and about 3 cups of flour in a large bowl until a rough dough forms. Gradually add the remaining flour and salt until the dough is incorporated. Knead the dough on a floured surface for about 10 minutes until it's smooth and elastic.
Place the dough in a lightly greased bowl, cover it with a clean cloth, and let it rise at room temperature for about 4-6 hours or until it doubles in size. Once risen, shape the dough into a round boule and let it proof on a floured surface for an additional 1-2 hours. Preheat your oven to 450°F (232°C) and place a Dutch oven inside to heat.
When ready, carefully place the shaped boule into the Dutch oven, cover, and bake for 30 minutes. Remove the lid and bake for another 15-20 minutes until the crust is golden and the loaf sounds hollow when tapped.
When baking sourdough, it's important to keep an eye on the hydration level of your dough, as this can affect the loaf's texture and structure. If you're new to sourdough baking, don't shy away from experimenting with different flour types or hydration levels. Each adjustment can make your sourdough unique.
Also, remember that the timing for each rise may vary based on the temperature and humidity levels in your kitchen, so trust your instincts and observe the dough rather than strictly adhering to time frames. Finally, for the best crust, steam is key; consider using an additional baking vessel or adding water to a pan at the bottom of your oven.
Sweet Cranberry Orange Sourdough
Sweet Cranberry Orange Sourdough is a delightful twist on traditional sourdough bread, combining tangy cranberries and zesty oranges for a unique flavor profile that's perfect for breakfast or as a snack.
The balance of sweetness from the cranberries with the citrus notes from the oranges enhances the natural sour flavor of the bread, creating a complex yet harmonious taste. This loaf isn't only a feast for the taste buds but also a beautiful addition to your table – the bright red of the cranberries paired with the orange zest makes it visually appealing.
Making this Sweet Cranberry Orange Sourdough takes a little patience, but the end result is definitely worth it. With the right sourdough starter and careful attention to the fermentation process, you can create a loaf that's soft and chewy on the inside with a perfectly crusty exterior.
Enjoy it plain, spread with butter, or even toasted with a hint of cream cheese for an extra special treat.
Ingredients:
- 1 cup active sourdough starter
- 1 cup warm water
- 3 cups all-purpose flour
- 1 cup dried cranberries
- Zest of 1 large orange
- 1/4 cup orange juice
- 1/4 cup granulated sugar
- 1 teaspoon salt
Combine the active sourdough starter and warm water in a bowl, stirring gently to incorporate. Gradually mix in the flour, sugar, salt, zest, and orange juice until a shaggy dough forms.
Fold in the dried cranberries, then knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover it with a damp cloth, and leave it to rise at room temperature for 4–6 hours, or until doubled in size.
Shape the dough into a round loaf, transfer it to a floured proofing basket, and let it rest for another 1-2 hours. Preheat your oven to 450°F (230°C) with a baking stone or a Dutch oven inside.
When ready, carefully transfer the loaf to the oven and bake for 30-40 minutes until golden brown and hollow-sounding when tapped at the bottom.
When baking sourdough bread, make sure your sourdough starter is active and bubbly, as this will guarantee proper fermentation and rise.
If your kitchen is particularly cool, consider placing the dough in a warmer spot or using an oven with the light on to promote rising. Also, a steam element in your oven helps achieve that perfect crust; you can add a pan of hot water or spray the loaf lightly with water before placing it in the oven for the first few minutes.
Enjoy experimenting with different ratios of cranberries and orange zest to find your perfect balance!
Rye Sourdough Bread
Rye sourdough bread is a delightful alternative to traditional wheat bread, offering a distinctive flavor and a dense, hearty texture. Rye flour contains different proteins and gluten properties compared to wheat flour, resulting in a unique rise and taste that many bread enthusiasts adore. Not only does rye sourdough deliver a wonderfully rustic flavor, but it's also often more nutritious, containing fiber and other essential nutrients that support a healthy diet.
This recipe combines the tangy delights of sourdough with the earthy notes of rye for a beautifully crafted loaf. The fermentation process through sourdough starter enriches the bread with beneficial probiotics that contribute to gut health, while the addition of whole rye flour provides added complexity. With a little patience and some basic baking skills, you'll create a loaf that's perfect for sandwiches or enjoyed simply with butter.
- 1 cup (240g) active rye sourdough starter
- 2 cups (240g) whole rye flour
- 1 cup (120g) bread flour (you may adjust according to desired texture)
- 1 ½ cups (360ml) warm water
- 1 ½ teaspoons salt
- 1 tablespoon honey or molasses (optional)
In a large mixing bowl, combine the active rye sourdough starter with warm water, stirring until dissolved. Gradually add in both the whole rye flour and bread flour, followed by the salt and honey or molasses, if using.
Mix until a sticky dough forms, then knead gently for about 5–10 minutes until the dough is smooth and elastic. Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for 4-6 hours or until doubled in size.
Shape the dough into a loaf, let it rest for an additional 30 minutes, and bake it in a preheated oven at 450°F (230°C) for about 30-40 minutes or until it sounds hollow when tapped on the bottom.
When baking rye sourdough bread, consider the hydration levels of your dough, as rye flour absorbs more water than wheat flour. You may need to adjust the amount of water depending on the specific flour brand and type you're using.
Additionally, for a crustier loaf, place a cast iron pan or baking tray filled with water in the oven while the bread bakes to create steam. Experiment with adding seeds or grains for added flavor and texture, and allow the bread to cool completely on a wire rack before slicing for the best results.
Savory Pumpkin Sourdough
Savory pumpkin sourdough is a delightful twist on traditional sourdough bread, boasting a rich, earthy flavor that perfectly marries the sweetness of pumpkin with the tang of fermented dough. This recipe offers a wonderful way to incorporate the seasonal ingredient of pumpkin into a beloved staple, making it ideal for autumn gatherings or cozy evenings at home.
The addition of herbs and spices elevates the flavor profile, resulting in a bread that's splendidly aromatic and bursting with character. To create this savory treat, it's essential to verify your sourdough starter is active and bubbly before you begin.
The fermentation process will enhance the bread's texture and flavor, giving it that signature chewy crust and tender crumb that sourdough enthusiasts adore. Serve your savory pumpkin sourdough warm, with a spread of butter or alongside your favorite soups and salads for a comforting and hearty meal.
- 1 cup active sourdough starter
- 1 cup canned pure pumpkin
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- ½ teaspoon garlic powder
- 1 cup lukewarm water
- Optional: seeds or nuts for topping
In a large mixing bowl, combine the active sourdough starter, pumpkin, lukewarm water, and spices. Stir until well combined. Gradually add the flour and salt until the dough begins to come together. Knead the dough on a floured surface for about 10 minutes until it's smooth and elastic.
Place it in a greased bowl, cover it with a damp cloth, and allow it to rise in a warm environment for about 4-6 hours or until doubled in size. Once risen, shape the dough into a loaf, place it in a greased loaf pan, and let it rise again for about 1-2 hours. Preheat the oven to 425°F (220°C) and bake the bread for about 30-35 minutes or until golden brown and hollow-sounding when tapped.
When making savory pumpkin sourdough, consider adding a touch of grated cheese or finely chopped sun-dried tomatoes to the dough for additional flavor dimensions. If you're using fresh herbs instead of dried, increase the quantity slightly to capture their essence fully.
Remember that the length of rise time may vary depending on the room temperature, so look for the dough to double in size rather than adhering strictly to a clock. Finally, for an extra crispy crust, place a small dish of water in the oven while baking to create steam.
Olive and Rosemary Sourdough
Olive and rosemary sourdough bread offers a delightful blend of savory flavors, perfect for complementing any meal or serving as a standalone snack. The salty, rich taste of olives pairs beautifully with the aromatic touch of rosemary, creating an irresistibly fragrant loaf that's as pleasing to the eyes as it's to the palate.
Beyond its deliciousness, this bread provides the nutritional benefits inherent to sourdough, making it a wholesome addition to your baking repertoire.
The beauty of homemade sourdough, particularly with this infused recipe, lies in its artisanal quality. The slow fermentation process not only enhances the flavor but also develops a wonderful texture with an inviting, crusty exterior and a soft, chewy interior.
Whether served warm with a drizzle of olive oil or as a base for your favorite sandwich, this olive and rosemary sourdough will become a beloved staple in your kitchen.
Ingredients:
- 500g strong white bread flour
- 300g water (room temperature)
- 100g active sourdough starter
- 10g sea salt
- 100g pitted olives (green or black, chopped)
- 2 tablespoons fresh rosemary (finely chopped)
- Olive oil (for greasing)
Combine the flour, water, and active sourdough starter in a large mixing bowl. Stir until fully combined. Add the sea salt, chopped olives, and fresh rosemary, and mix until a shaggy dough forms.
Knead the dough on a floured surface for about 10-15 minutes until it becomes smooth and elastic. Once kneaded, place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm spot until it doubles in size (approximately 3-4 hours).
After the first rise, shape the dough into a round loaf, place it on a floured baking sheet, and cover it again for a second rise of about 1-2 hours. Preheat your oven to 450°F (230°C). When ready, make a few slashes on top of the dough with a sharp knife, then bake for 30-35 minutes until golden brown and hollow-sounding when tapped.
Let it cool on a wire rack before slicing.
When making olive and rosemary sourdough, be mindful of the hydration level of your dough. If using particularly moist olives, you may want to adjust the water content slightly for a better dough consistency.
Additionally, experimenting with different types of olives—such as Kalamata or Castelvetrano—can yield unique flavor profiles. Finally, make sure your sourdough starter is active and bubbly before using it; this will yield a more reliable rise and texture in your bread.
Enjoy the process, and don't forget to share your delicious creation!