Preserved Lemon & Rosemary Sourdough Bread

Learn how to make this fragrant and aromatic sourdough bread.


•Baking Scale •Dutch Oven •Bench Scraper •Bread Lame •Banneton Links to all of my favorite baking tools in the recipe.


What are Preserved Lemons?

Preserved lemons are simply lemons that have been cured with salt. They're easy to make your own and I have instructions in the post!

1. Autolyse

Mix the bread flour, whole wheat flour, and water in a bowl. Stir and rest for one hour.

2. Add Starter and Mix

Add the starter to the bowl, mix, and rest 30 mins. Dimple in salt and mix. Rest another 30 mins.

3. Bulk Fermentation

Sprinkle the preserved lemons and rosemary on top of the dough. Fold it a few times to incorporate. During bulk fermentation, perform a few folds on the dough.

Bulk fermentation typically takes 4.5-5 hours. The dough is finished proofing when it rises more than 50% in the bowl, is domed, and feels full of air.

4. Shape & Overnight Proof

Shape the dough into an oval or round. Place it in a banneton and cover. Proof overnight in the refrigerator or up to two days.

5. Score

Preheat the oven to 500ºF. Turn out the dough onto a piece of parchment and score it with a bread lame at a 45º angle.

6. Bake

Cover the bread and bake for 20 minutes. Remove the lid, lower the oven temperature to 450ºF, and bake for 15 minutes.


Wait an hour for the dough to cool.  Slice and enjoy! This bread is fragrant, aromatic, and great with a creamy spread.

Learn more!

Get the full detailed recipe by clicking the link below! The recipe includes a how-to guide with photos and step-by-step instructions.