Rosemary No-Knead Bread
Rosemary No-Knead Bread
Yield: 1 Loaf
Prep time: 5 MinCook time: 45 MinInactive time: 12 HourTotal time: 12 H & 50 M
This is another one of my takes on the No-Knead bread created by J Kenji Lopez Alt. This recipe elevates a traditional loaf of bread by adding garlic, rosemary, and olive oil. While the dough itself can be tricky to handle due to the high hydration, the lack of kneading due to the overnight fermentation makes this recipe still leagues easier than a sourdough without sacrificing flavor.
Ingredients
Instructions
- In a large bowl, weigh out 400g of bread flour. On one side of the bowl add in the yeast. On the other side of the bowl add the salt, rosemary, and garlic. Mix with dry hands. It's important to keep the salt and instant yeast separate initially as the salt will kill the yeast when in direct contact.
- In a large measuring cup, measure out 275g(equivalent to 275ml) of water and 25g(roughly 27.5ml) of olive oil. Pour this into the dough slowly, stopping often to mix together. The dough will be sticky, but do not knead the dough. You want to mix just until everything is fully incorporated.
- Cover the bowl with plastic wrap, clean shower cap, or proofing top. You want to have some form of seal on the bowl to facilitate the fermentation process. Leave the dough fermenting for roughly 12-16 hours. During this time you will want to check on the dough 2-3 times to push the dough down, pull it from the sides, and return it to its original size. This prevents it from growing to big.
- After the dough has fermented, pre-heat an oven to 450F for one hour with a lidded Dutch oven inside. You'll want the Dutch oven to be at a very high temperature in order to bake the bread. During this time, remove the dough from the bowl and shape it on a parchment paper coated in flour (this is to prevent it from sticking). Cover and let proof during the pre-heating cycle.
- Once done proofing, use a sharp knife or clean razor blade to create slits known as scoring along the top of the bread before coating the top lightly in corn meal or flour. Bake the bread in the Dutch oven covered for 25 minutes then bake an additional 20 minutes uncovered.
- Remove the bread from the cast iron immediately after finishing baking using oven mitts or a clean cloth and place on a wire rack until it is fully cooled down.
