Rosemary Garlic Boule

Rosemary Garlic Boule

The garlic is optional, the rosemary isn't.
Prep Time10 minutes
Cook Time30 minutes
Rising Time3 hours
Total Time3 hours 40 minutes

Equipment

  • Stand mixer
  • 7" banneton proofing basket (optional)

Ingredients

  • 185 grams warm water (more as needed)
  • 6 grams yeast (instant or active)
  • 25 grams garlic olive oil (2 tablespoons) (regular olive oil if it's all you have)
  • 2 grams dried rosemary (2 teaspoons)
  • 4 grams sugar (1 teaspoon)
  • 360 grams bread flour (more as needed)Making Bread Flour
  • 6 grams salt (1 teaspoon)

Instructions

  • Add the warm water to the bowl of a stand mixer.
  • Add the yeast. If using active (not instant) yeast, add a small pinch of sugar, stir, and wait 10-15 minutes until bubbly. If using instant yeast, continue to the next step.
  • Add the oil, rosemary, sugar, flour, and salt. Mix to combine, 2-3 minutes.
  • Run your mixer on medium for 5-7 minutes until a springy, smooth dough emerges.
  • Place in a lightly greased bowl in a warm place and let rise for 1-2 hours or until doubled.
  • Gently deflate and shape into a round. The "seam" will be on the bottom.
  • If you have a proofing basket, place the dough into the well-floured basket, seam side up. Cover with lightly oiled plastic wrap and let rise until just about even with the rim of the basket, 30-45 minutes.
  • If you don't have a proofing basket, place seam-side down on a parchment-lined baking sheet. Cover with lightly-oiled plastic wrap and let rise in a warm place 30-60 minutes.
  • Heat oven to 425°F (220°C)
  • If using the banneton, remove the plastic wrap and place a piece of parchment paper over the dough. Put a sheet pan upside-down on the parchment. Flip the whole thing and gently lift the banneton to release the dough. Let rise some more while oven is heating.
  • If desired, dust the top of the boule with flour and then make a couple of slashes with a lame or a sharp knife.
  • In the bottom of the oven put a pan of hot water.
  • Place the pan in the oven and bake for ~30 minutes — turning half-way through — until browned and sounding hollow and an instant-read thermometer put into the bread reads 190°F (90°C).

Notes

  • I haven’t tried it but I imagine you could use regular olive oil and a teaspoon (or more) of garlic powder.
Garlic Rosemary Boule
Garlic Rosemary Boule

I since been playing around with using some discard sourdough starter and increasing the hydration to get a better loaf….

Rosemary Garlic Boule with Discard

Using discard and increased water to get to a higher hydration and more spring in the oven.
Prep Time10 minutes
Cook Time30 minutes
Resting Time3 hours

Ingredients

  • 100 grams sourdough starter, discard (100% hydration)
  • 170 grams warm water
  • 6 grams yeast
  • 25 grams garlic olive oil
  • 2 grams dried rosemary
  • 3 grams sugar
  • 300 grams bread flour
  • 6 grams salt

Instructions

  • Add the warm water to the bowl of a stand mixer.
  • Add the yeast. If using active (not instant) yeast, add a small pinch of sugar, stir, and wait 10-15 minutes until bubbly. If using instant yeast, continue to the next step.
  • Add the starter, oil, rosemary, sugar, flour, and salt. Mix to combine, 2-3 minutes.
  • Run your mixer on medium for 5-7 minutes until a springy, smooth dough emerges.
  • Place in a lightly greased bowl in a warm place and let rise for 1-2 hours or until doubled.
  • Gently deflate and shape into a round. The "seam" will be on the bottom.
  • If you have a proofing basket, place the dough into the well-floured basket, seam side up. Cover with lightly oiled plastic wrap and let rise until just about even with the rim of the basket, 30-45 minutes.
  • If you don't have a proofing basket, place seam-side down on a parchment-lined baking sheet. Cover with lightly-oiled plastic wrap and let rise in a warm place 30-60 minutes.
  • Put your Dutch Oven into your oven and heat oven to 425°F (220°C).
  • If using the banneton, remove the plastic wrap and place a piece of parchment paper over the dough. Put a sheet pan upside-down on the parchment. Flip the whole thing and gently lift the banneton to release the dough. Let rise some more while oven is heating.
  • If desired, dust the top of the boule with flour and then make a couple of slashes with a lame or a sharp knife.
  • In the bottom of the oven put a pan of hot water.
  • Remove the Dutch Oven and put the loaf into the Dutch Oven and put the lid on and put back into the oven. Bake for ~20 minutes — turning half-way through and removing the lid. Bake until browned and sounding hollow and an instant-read thermometer put into the bread reads 190°F (90°C), another 5-10 minutes.