Spicy Fennel Bread
Posted On 7 March 2021
A version of this on another website was way too wet — one problem of measuring by volume, not by weight, and me using weight.
Spicy Fennel Bread
Great sandwich bread.
Equipment
- Stand mixer
- Dutch oven with lid
Ingredients
- 335 grams water, room temperature (1½ cups)
- 1 gram yeast, active or instant (½ teaspoon)
- 1 pinch granulated sugar
- 440-480 grams bread flour (~4 cups)
- 2-4 grams fennel seed (1-2 teaspoons)
- 1 gram minced onion (1 teaspoon)
- 3 grams minced garlic (1 teaspoon)
- 1-2 grams red pepper flakes (optional)
Instructions
- Add water to the bowl of a stand mixer. If using active (not instant) yeast, add yeast and sugar and let sit for 10-15 minutes until bubbly. If using instant yeast, add yeast and sugar and continue to the next step.
- Add the flour, fennel seeds, salt, onion, and garlic. Mix on low to combine then on medium for 5-10 minutes until incorporated and smooth, not very tacky.
- Transfer to a lightly-greased bowl and cover with greased plastic wrap. Let sit for 10-14 hours overnight.
- In the morning, turn out onto a lightly flowered surface. Knead and form into a boule on parchment paper. (Optional: Use a banneton and when done rising invert onto the parchment paper.) Let rest/rise for 30-40 minutes while the oven heats.
- Heat oven to 450°F / 230°C
- Put your Dutch Oven and lid into the oven to heat with the oven. Wait until it's been at temperature for 10-15 minutes before using.
- Make a couple of slashes in the top of the bread with a sharp knife or lame.
- Remove the Dutch Oven from the oven, the lid from the oven, and transfer bread and parchment into the Dutch Oven.
- Replace the lid and put the Dutch Oven back into the heated oven.
- Bake for 30 minutes.
- Remove the lid and bake another 15-20 minutes until fully baked and internal temperature reaches 205°F / 96°C
- Transfer to a cooling rack and let cool an hour before slicing.
Notes
- Start with 440 grams of flour. If still too tacky/wet, add the remaining 40 grams.
