Friday, August 21, 2015

Rosemary Baguette

3 1/2 cups unbleached bread flour
1 cup + 3 tbsps. warm water
1 1/2 tsps. kosher salt
2 tsps. active dry yeast
3 tbsps. fresh rosemary minced
1 tsp. canola oil

Step 1 - Place your dry ingredients in your mixer bowl, mix on low speed using the dough hook drizzle in your water until the dough comes together.  If your dough is to dry then add water 1 tbsp. at a time until the sides are left clean. Cover and let double in bulk, then punch down (removing the air from the dough and make loaf into desired shape on a piece of parchment paper.  Then let rise again for about 40 minutes.

Step 2 - Preheat your dutch oven without the lid in the oven to 450 degrees. Once preheated slice with a serrated knife to give character then dab lightly with canola oil and lift on the parchment paper setting in the dutch oven. Place the lid on and bake for 28 minutes, then remove the lid and bake for another 6-8 minutes.  Remove and let cool for at least 30 minutes before slicing.  Using the parchment paper trick with keep the shape of your loaf intact when transferring to the dutch oven and make for a much easier clean up. 

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