Rosemary Garlic Boule
Posted On 6 January 2021
Rosemary Garlic Boule
The garlic is optional, the rosemary isn't.
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.
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.
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.