Garlic & Rosemary Artisan Loaf
First attempt at this and I would say it turned out amazing! I did learn that through this process… I hate the smell of rosemary in the oven! Omg gave me a headache lol! But besides that the bread itself smelled so good! So happy with how it came out!!
#appetizers #lemon8challenge #bakersoflemon8 #artisanbread #breadmaking
INSTRUCTIONS :
-Roasted Garlic-
* 1 head garlic
* Extra-virgin olive oil
* Coarse sea salt and freshly ground black pepper
-Bread-
* 1½ cups water, room temperature (at or near 70°F/21°C)
* 1 teaspoon active dry yeast
* 3 cups bread or all-purpose flour, plus more for dusting
* ½ teaspoon dried oregano
* 1 teaspoon fine sea salt
* 2 teaspoons finely chopped rosemary plus more to sprinkle across the top
* 1 whole head roasted garlic smashed
* 1 tablespoon extra-virgin olive oil
INSTRUCTIONS:
* Slice the garlic head in half. Drizzle the exposed cloves with olive oil and season with salt and pepper. Wrap in foil and roast on a baking sheet at 400ºF (204ºC) for 40 minutes. Let cool, remove cloves from their skins and set aside.
* When you're ready to bake, sprinkle the yeast over the water and let it sit for 10-15 minutes. In a large bowl, stir together flour, oregano, salt and rosemary and set aside.
* Add yeast mixture, roasted garlic and olive oil to the bowl then use a rubber spatula to mix it together just until combined. The dough will look a little sticky and stringy and there should still be a little flour around the edges of the bowl.
* Cover and let rise somewhere warm (see note below) until it has doubled in size, about 8-10 hours.
* Once the dough has doubled in volume, use your hands (or a dough scraper if you have one) to pull the dough out onto a floured surface. With floured hands, gently fold the dough into itself several times until a soft, flour-covered ball is formed. Seam side up, lift and place it into a flour dusted bowl or proofing basket. Dust with flour, cover and refrigerate for a minimum of 1 hour or as long as 24 hours. You can even leave it for as long as 48 hours at this point if you’re not able to bake it right away.
* When you’re ready to bake your bread, preheat oven to 450ºF (232ºC) with a Dutch oven or covered baking vessel inside the oven.
* Uncover then invert the bowl to turn the dough out onto parchment paper seam side down. If needed, gently turn it with your hands and nudge it into the shape of a loaf. Score the top with a razor blade or the tip of a sharp knife with a design of your choosing. This will allow steam to escape while it’s baking.
* Once the oven is preheated, remove the Dutch oven from the oven and transfer the dough, still on the parchment, into the Dutch oven. Cover and bake for 30 minutes, then remove the cover and bake for 15-20 minutes more. Your bread will be done once the top is browned, and it sounds hollow when you tap the top.
* Using parchment edges, lift bread from Dutch oven and transfer it to a wire cooling rack to let cool for up to an hour before slicing.
Hey fellow bakers! I totally get the excitement (and sometimes, the slight panic!) of trying a new artisan bread recipe. My journey with this rosemary garlic artisan bread has been super rewarding, and I wanted to share some extra tips I've picked up to help you make your loaf absolutely perfect, just like the one that came 'Right out the oven!' for me. First off, let’s talk about that roasted garlic. It's truly the star here! When you're preparing your 'Roasted Garlic', don't be shy with the olive oil and seasoning. Encapsulating it in foil helps it steam and become incredibly soft and sweet. I've found that roasting an extra head just for spreading on the finished bread is a game-changer – trust me, you won't regret it! Now, for the dough itself. The instructions mention letting the yeast sit for 10-15 minutes, but here’s a pro tip: ensure your water is truly room temperature, not too cold or hot. If your yeast doesn't get foamy after that time, it might be inactive, and it's better to start with fresh yeast than to risk a flat loaf. When you 'Mix Dry & Wet Ingredients Mash Garlic', try not to overmix. Artisan bread thrives on minimal handling. Just combine until there are no dry spots – a shaggy dough is perfectly fine at this stage! Proofing is where the magic happens, and it can feel like the longest wait, especially when you're aiming for that 'Proof 8-10 hours'. The warmer your spot, the faster it might go, so keep an eye on it. You're looking for it to truly double in size, becoming light and airy. If your kitchen is cooler, it might take a bit longer, so be patient! I often use my oven with just the light on as a warm, draft-free spot. When it comes to shaping, don't stress too much! The goal is to create some surface tension. As the OCR reminds us, 'Roll dough into itself Seam side up'. This technique helps build structure, which is crucial for a good rise and a beautiful crumb. Placing it in a flour-dusted proofing basket or bowl for its cold ferment in the fridge (even for just '1-24 hours') not only develops flavor but also makes the dough easier to handle when it's time to 'Transfer to pot'. Finally, baking in a preheated Dutch oven is key to getting that incredible crust. Make sure your oven and Dutch oven are scorching hot before you put the dough in. And oh, the scoring! 'Score Dough' isn't just for looks; it allows the steam to escape in a controlled way, preventing blowouts and helping your loaf expand beautifully. A sharp razor blade makes all the difference for a clean cut. If your bread comes out a bit dense, don't despair! It could be too much flour, too little proofing, or inactive yeast. Keep experimenting! And once it's 'Perfect!! How' do you enjoy it? Sliced thick with some butter, or as a side to a hearty pasta dish. It's truly versatile. I hope these extra insights help you bake the most delicious rosemary garlic artisan bread ever. Happy baking!
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