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Rosemary-Olive Sourdough Bread + How to Add Inclusions to Your Sourdough Breads
In Breads and Bakery

Rosemary-Olive Sourdough Bread + How to Add Inclusions to Your Sourdough Breads



If you’ve ever wanted to add inclusions like olives and rosemary or jalapeños and cheddar or cranberries and walnuts to your sourdough bread, this video is for you. I use a lamination method as opposed to the popular stretch and fold method to incorporate inclusions, because I not only find it easier, but I also find it more effective: the ingredients consistently disperse more evenly into the dough.

Recipe here: https://alexandracooks.com/2025/08/16/rosemary-olive-sourdough-bread-a-better-way-to-add-inclusions-to-your-sourdough-bread/

Challenger Bread Baker: https://tinyurl.com/4efu6zce

Bread Knife: https://amzn.to/3Jh4stA

13 Comments

  3. @haga059

    My sour dough starter never developed into that light fluffy stage. when my starter is like that then the bread turns into flat leather. Is it because of the air here? or is the temperature too low or too high? Anyway, your sourdough turns out perfect always I love watching your videos.

  5. @ttan22

    Thank you. I have used several of your recipes and they all turned out great. Your instruction is clear, simple and less stuffs to clean up. Such suggestions like what bread knife to use is what made your video stands out.

  11. @rageitalic-t3c

    could you do a video on a yeasted batard, for those of us who dont want to do/dont have a sourdough starter? I've been trying for ages, but can never get the same oven spring and defined ear that the sourdough batards have.

  12. @Buy4tune

    Thanks for instructions. I put my sourdough starter (after doubling, discard and fed) into the fridge for about 2 days. Now I want use it for my sourdough. Should I leave it to warm up first in room before feeding? Can you please share some details?