Today’s Rosemary Parmesan Artisan Loaf Recipe is a simple, no-knead , delightful sourdough recipe! Our rosemary parmesan bread is a simple recipe to make because there’s no kneading! You won’t believe it–if you love rosemary parmesan sourdough bread then you’ll fall in-love with ours!
Why we love Rosemary Parmesan Artisan Loaf Recipe
I love bread. Soooo much… oh my gosh! A fresh loaf of bread out of the oven just makes my little heart so darn happy. Plus, the process of making it and the aromas of it baking–just a beautiful process.
Our Rosemary Parmesan Sourdough Loaf sits over night and doesn’t require any kneading so it’s even more fabulous! The Ultimate Sourdough Starter Guide if you haven’t got a sourdough start going yet don’t wait–get all the details in our guide!
Ingredients in Rosemary Parmesan Artisan Loaf Recipe
- flour
- sea salt
- sourdough starter
- warm water
- diastatic malt powder, optional for a more golden color and stronger rise
- fresh rosemary
- fresh grated parmesan
How to make Rosemary Parmesan Artisan Loaf Recipe
- Coat one side of a piece of saran wrap with cooking spray; set aside.
- In a large non-metallic bowl combine flour, sea salt, diastatic malt powder, rosemary, and parmesan; mix to combine.
- Add warm water, stir by hand until evenly moistened.
- Add sourdough starter; mix to incorporate (it will have lumps.)
- Cover entire bowl with prepared saran wrap.
- Let sit for at least 12 hours. (can go longer if needed)
- Gently turn out dough onto a lightly floured surface, pull the sides in, and flip the loaf over.
- Cover again with the same saran and let raise for 2 1/2 hours (it will not increase in size much only relax and expand).
- With a rack positioned in the middle, start preheating the oven to 500°F one hour before you’re ready to bake, with ceramic dutch oven and lid inside
- Just before baking, dust the loaf with a fine coat of flour and use a lame or a sharp knife to make one or several 1/2” deep slashes through its top surface. If you’re baking a long loaf, one arched slash down the loaf lengthwise is nice, or if baking a round, a crosshatch or crisscross pattern works well.
- Carefully place loaf in hot ceramic dutch oven and cover with its lid and place it in the oven. Reduce the oven temperature to 450°F and bake the bread for 45 minutes.
- Remove the cover of the baker and bake the bread for 10 to 15 minutes longer, until the bread is deep golden brown and crusty,
- Cool on a wire rack.
- Slice and Enjoy your Rosemary Parmesan Artisan Loaf Recipe!
Rosemary Parmesan Artisan Loaf Recipe
Rosemary Parmesan Artisan Loaf Recipe is a simple, no-knead , delicious sourdough recipe!
Ingredients
- 5 cups flour
- 1 tablespoon sea salt
- 1 cup sourdough starter
- 1 3/4 cups warm water
- 2 teaspoons diastatic malt powder, optional for a more golden color and stronger rise
- 3 tablespoons fresh rosemary, chopped
- 1/4 cup fresh grated parmesan
Instructions
- Coat one side of a piece of saran wrap with cooking spray; set aside.
- In a large non-metallic bowl combine flour, sea salt, diastatic malt powder, rosemary, and parmesan; mix to combine.
- Add warm water, stir by hand until evenly moistened.
- Add sourdough starter; mix to incorporate (it will have lumps.)
- Cover entire bowl with prepared saran wrap.
- Let sit for at least 12 hours. (can go longer if needed)
- Gently turn out dough onto a lightly floured surface, pull the sides in, and flip the loaf over.
- Cover again with the same saran and let raise for 2 1/2 hours (it will not increase in size much only relax and expand).
- With a rack positioned in the middle, start preheating the oven to 500°F one hour before you’re ready to bake, with ceramic dutch oven and lid inside
- Just before baking, dust the loaf with a fine coat of flour and use a lame or a sharp knife to make one or several 1/2” deep slashes through its top surface. If you're baking a long loaf, one arched slash down the loaf lengthwise is nice, or if baking a round, a crosshatch or crisscross pattern works well.
- Carefully place loaf in hot ceramic dutch oven and cover with its lid and place it in the oven. Reduce the oven temperature to 450°F and bake the bread for 45 minutes.
- Remove the cover of the baker and bake the bread for 10 to 15 minutes longer, until the bread is deep golden brown and crusty,
- Cool on a wire rack.
- Slice and Enjoy your Rosemary Parmesan Artisan Loaf Recipe!
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 239Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 2mgSodium: 570mgCarbohydrates: 49gFiber: 2gSugar: 1gProtein: 7g
More Artisan Bread Recipes
- Parmesan Olive Artisan Loaf
- Rosemary Parmesan Artisan Loaf
- Sourdough Artisan Loaf
- No-Knead Artisan Loaf
- Whole Grain Artisan Loaf
- Smoked Gouda and Chive Sourdough Artisan Loaf
- Apple Cinnamon Whole Grain Bread
Bake a Rosemary Parmesan Artisan Loaf Recipe this week!
One more thing before you go…
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Love Always,
Ruthie & Madeliene
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