Cozy Rosemary Raisin Sourdough Bread with Semolina | Easy Artisan Loaf

Описание: Rosemary Raisin Sourdough Bread — golden raisins + fresh rosemary, slow-fermented for deeper flavor and a crisp crust.
This is an easy sourdough with a sweet-savory twist, perfect for toast, butter, or a cheese board, as well as holiday baking.

00:00 Intro
00:26 Mix & Autolyse
01:05 Knead
01:55 First Stretch
02:40 Prep Add-ons
02:56 Second Stretch
03:37 Fold In
04:10 Shape
05:03 Final Shape
06:11 Score & Bake
06:31 Final Result

RECIPE: ROSEMARY RAISIN SOURDOUGH BREAD
Yield: 1 loaf
Starter Build (Day 1 – evening)
120 g ripe sourdough starter
100 g water
80 g all-purpose flour
Make the levain: Mix starter, water, and flour until smooth. Cover and leave at room temperature 8–12 hours, until puffy, bubbly, and slightly domed.

Dough (Day 2 – morning)
210 g levain (from above)
270 g cold water
460 g all-purpose flour
40 g semolina flour
10–12 g salt (recommended)
130 g golden raisins
Fresh rosemary, finely chopped (about 1–2 Tbsp, to taste)
Mix the dough:Add levain and water to a large bowl and stir to loosen.Add all-purpose flour + semolina and mix until no dry flour remains.
Short rest (autolyse):Cover and rest 30–45 minutes.
Add salt:Sprinkle in the salt and mix until fully incorporated (pinch + fold or slap & fold).

Bulk Ferment + Folds (Day 2)
Let the dough rise at room temperature 3–5 hours total, until it looks slightly puffy and airy.
Strengthen the dough:Do 2–4 sets of stretch & folds during the first 2 hours.
Add raisins + rosemary:On the 3rd fold (or once the dough has some strength).

Shaping & Proofing (Day 2 – afternoon/evening)
Turn the dough onto a lightly wet surface. Pre-shape into a round, rest 15–20 minutes.Final shape into a boule or bâtard. Place in a floured banneton.
Cold proof (recommended):Cover and refrigerate 10–16 hours (overnight).(Or proof at room temperature 1–2 hours until slightly puffy.)

Baking (Day 3)
Preheat the oven with the Dutch oven/baker inside to 250°C / 500°F.
Bake 20 minutes covered at 250°C / 500°F. Then 20–25 minutes uncovered at 230°C / 450°F until deep golden.

Tools I Use in This Video:
(affiliate links — THANK YOU for supporting the channel)

• Tea Infuser for flour dusting: https://amzn.to/3Xsmwoz
• Emile Henry Artisan Bread Baker https://amzn.to/3MEl941
• Plastic Dough Scraper: https://amzn.to/4rzoMIh
• Baking Steel: https://amzn.to/3Xw67iL

Shop all my recommendations on my Amazon Storefront: https://www.amazon.com/shop/doughwith...
#baking #breadrecipe #ad