Sourdough Bread with Blackberry Rosemary Pomace

🍞 Step-by-Step Instructions for Sourdough Bread with Blackberry Rosemary Pomace

Step 1: Prepare the Blackberry Rosemary Pomace

If you haven’t already prepared the blackberry rosemary pomace, start by juicing fresh blackberries. After juicing, save the pulp and mix it with chopped rosemary. For added sweetness, stir in the honey. This pomace mixture will give the bread its unique flavor and color.

Tip: You can use a food processor or blender to pulse the pomace into a finer texture if desired.

Step 2: Make the Dough

In a large bowl, combine the flour and salt. In a separate bowl, mix the sourdough starter with warm water until it’s dissolved. Add the blackberry rosemary pomace mixture and honey (if using) into the wet ingredients. Stir well to incorporate all ingredients.

Gradually add the wet ingredients to the dry flour mixture, stirring with a wooden spoon or your hands until the dough starts to come together. Once everything is combined, turn the dough out onto a lightly floured surface.

Step 3: Knead the Dough

Knead the dough for about 8–10 minutes, until it’s smooth and elastic. The pomace will give it a slightly sticky texture, so be patient and continue kneading until it reaches the desired consistency. If the dough feels too wet, sprinkle in small amounts of flour as needed.

Step 4: First Rise (Bulk Fermentation)

Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let it rise at room temperature for 3–4 hours. This is known as bulk fermentation. During this time, the dough should roughly double in size. You can perform a few “stretch and folds” every hour to improve the dough’s structure.

Step 5: Shape the Dough

Once the dough has risen, gently punch it down to release excess air. Turn it out onto a lightly floured surface and shape it into a round or oval loaf, depending on your preference. Place it into a proofing basket or a bowl lined with a well-floured towel.

Step 6: Second Rise (Proofing)

Cover the shaped dough with a towel and let it rise for another 1–2 hours, or until it has puffed up again.

Step 7: Preheat the Oven and Prepare for Baking

Preheat your oven to 450°F (230°C). If you’re baking in a Dutch oven, place it inside the oven while it’s preheating. A hot environment helps create the ideal crust for sourdough.

Step 8: Score the Dough and Bake

Once the dough is ready, carefully transfer it onto a piece of parchment paper. Score the top of the dough with a sharp knife or razor blade. This helps the bread expand evenly as it bakes.

If using a Dutch oven, carefully remove it from the oven, and place the dough inside. Cover with the lid and bake for 20 minutes. After 20 minutes, remove the lid and continue baking for another 25–30 minutes until the bread is golden brown and sounds hollow when tapped on the bottom.

If not using a Dutch oven, simply place the loaf directly on a baking sheet, and use a steam pan or ice cubes for moisture during the first part of baking.

Step 9: Cool and Enjoy

Allow the bread to cool completely on a wire rack before slicing. This cooling period helps set the crumb and allows the full flavor to develop.

🍽️ Serving Tips for Sourdough Bread with Blackberry Rosemary Pomace

• With Butter and Jam: Enjoy this bread as a standalone treat with a spread of butter and a dollop of blackberry or rosemary-infused jam.
• Pair with Cheese: This bread pairs wonderfully with creamy cheeses like brie, goat cheese, or a sharp cheddar. The herbaceous rosemary and sweet blackberries bring out the flavors of the cheese.
• Serve as a Sandwich: The slightly tangy, hearty texture makes this bread ideal for sandwiches. Try it with smoked turkey, roast beef, or grilled vegetables for a satisfying lunch.

🌿 Optional Variations of Sourdough Bread with Blackberry Rosemary Pomace

• Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend. Be sure to add a bit of xanthan gum to help the dough hold together.
• Dried Blackberries: If fresh blackberries are out of season, you can use dried blackberries. Simply rehydrate them in warm water and blend them into the pomace mixture.
• More Herbs: Experiment with other herbs like thyme, basil, or even lavender to add a unique twist to the bread.

🌟 Final Thoughts

This sourdough bread with blackberry rosemary pomace is the perfect fusion of earthy, tangy, and floral flavors. The blackberry pomace adds not only nutritional benefits but also an unexpected burst of color, making each slice a unique experience. Whether you’re an avid sourdough baker or just looking for a new flavor adventure, this recipe is sure to impress.

So, fire up your oven and get ready to create a loaf that will have everyone at the table asking for the recipe!