It’s December, how about a little crusty bread? (also it’s life, how about a little crusty bread?)
We all make no-knead bread. Yes, I know. And I’ve shown you different versions on this blog. One with cheese, one with poppy seed, another with cinnamon and raisin. You are correct. But today, let’s have a very simple rosemary take because why not!
I’ll include a video of course, but you just mix 3 cups all-purpose with a little dry yeast, a little salt, a little chopped rosemary and a bit of warm water. Mix it up with a wooden spoon and let it sit in a large mixing bowl, tightly covered overnight. It will be shaggy and perfect.
NEXT DAY, it will be bubbly, risen, and ready for submission.
Tip it out on a floured work surface and fold it over itself a few times. Let it rise 20 minutes, covered. Then fold it a few more times and let it rise 2 more hours. Hot tip: put it on a piece of parchment paper so that when you transfer it to the oven, it’s so much easier.
You can bake it in a dutch oven or a cloche. I have both but use the cloche mostly because I like saying the word cloche. This is the one I have. It’s perfection. Treat yourself for Christmas!
It will sit in the oven for 30 minutes at 450, covered. Then uncover and go about 10 more. Just until the top is show-stoppingly gorgeous.
Let it sit for 15 minutes, while the crackling bread song fills your soul. And I’m not being hyperbolic. Just you wait.
I mean, nothing better in life. Nothing.
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Ingredients
- 3 cups all-purpose flour (sifted if clumpy)
- 1/4 tsp dry active yeast
- 1 tsp garlic powder
- 1 tsp salt
- 1 Tbs. chopped rosemary, plus more for the top
- 1 2/3rds cup tepid water
Instructions
- In a large mixing bowl, combine the flour, yeast, garlic powder, salt and rosemary. Give it a good whisk to combine. Add the water and stir with a wooden spoon, until it forms a shaggy dough. Cover it tightly and leave on the counter at least 12 hours up to overnight.
- Next day, uncover the bowl and tip the bubbly dough onto a floured work surface. Using your fingers, fold the dough over itself three times. Cover with a tea towel and let rise for 20 minutes. Then fold it over itself a few more times, forming a pretty round shape. Place it on a piece of parchment paper, cover and let it rest two more hours. Right before you bake, use a lame or sharp knife and score it any way you want! Sprinkle a few more rosemary leaves on top.
- In the last 20 minutes of the second rise, preheat your oven to 450 with a dutch oven or cloche inside. Transfer the dough (on the paper) to the dutch oven or cloche. Cover and let it bake 30 minutes. Remove the lid and let it go 10-15 more minutes, until beautifully browned on top.
- Transfer to a wire rack and let rest about 15 minutes. Hear that crackling sound? It’s bread song! Take it all in. This is what life is.
- Slice and serve however you like. With soup, with salted butter, for sandwiches. Anything goes.
- Makes one mound.
Start this today!
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