Rosemary Artisan Bread Food

ROASTED GARLIC ROSEMARY SOURDOUGH BREAD

Steps:

• Preheat your oven to 400°F (200°C).
• Cut the root end of the blb off reveal the inside cloves.
• Drizzle with avocado oil to coat the bulb and wrap the garlic in foil.
• Roast on a sheet pan until soft. The time depends on your clove size. Start with 20 minutes and then check your cloves. Add oven time as needed.
• The garlic will be soft and caramelized when ready. You should be able to take a clove and squish the insides out easily when properly roasted.
• Use a food scale:
• Set a large bowl on the scale and press the tare button until it says zero.
• Pour in the the water measure and press tare.
• Pour in the starter and whisk the starter and water together.
• Pour in the flour measure and then press tare.
• Add half of the salt.
• Combine to form a rough dough.
• Cover with a damp towel and Autolyse (rest the dough) for 30 to 60 minutes. This is an important step to hydrolyze your dough. Don't skip this step.
• Squeeze the cooled (or thawed) roasted garlic cloves directly into the bowl. I used several cloves and the flavor was good. Adjust the amount of garlic to your own tastes. A whole bulb can be a lot if the bulb is large.
• Add the chopped fresh whole rosemary leaves.
• Gently knead the dough until the rosemary and garlic is evenly distributed throughout the dough. DON"T overwork the dough.
• Bulk rise at room temperature covered until double in size, about 8 to 10 hours at 70 degrees F. OR you can cover the bowl with a lid and put it in a plastic bag and set it in the fridge to rise overnight up to 15 hours. Remove from the fridge and let warm for an hour before shaping.
• Gently pour or roll the dough out of your bowl onto a work surface.
• Shape it into a round and let rest for 5 to 10 minutes.
• Gently pull the dough into a ball using your dough cutter and wet hands. Pull the dough toward you in a circular motion to tighten its shape. Set the dough ball into a greased bowl or rice flour rubbed banneton.
• Set the banneton in your fridge and let it chill an hour.
• Meanwhile preheat your oven for an hour WITH THE DUTCH OVEN IN IT.
• Preheat your oven to 450 degrees F.
• Cut a sheet of parchment paper to fit the size of your loaf with some extra to give you handles on each side when moving the dough around.
• Place the parchment over the banneton and dough and invert the bowl to release the dough onto the parchment.
• Sprinkle remaining salt over the top of the loaf.
• Use the tip of your Lame to make long cuts around the dough or score however you prefer.
• Lift the dough with the parchment to transfer the dough into the hot baking pot.
• Bake the dough on the center rack for 30 minutes, covered.
• Remove the lid, and continue to bake for 20 minutes.
• Check the temperature of the loaf at this point. If it is caramelized and the digital internal temp is 200 degrees remove to cooling rack. It's done.
• If it under 200 degrees in the center of the loaf Lift the loaf out of the pot, and finish baking directly on the oven rack until the loaf is caramelized, sounds hollow when thumped and reaches 200 degrees F internal temp.
• Transfer to a wire rack, and cool for 1 hour before slicing.

ALMOST-FAMOUS ROSEMARY BREAD

Steps:

• Stir the yeast, sugar and 1/4 cup warm water in a large bowl (or in the bowl of a stand mixer). Let sit until foamy, about 5 minutes.
• Add 1 tablespoon olive oil, the flour, 1 1/2 tablespoons rosemary, the fine salt and 3/4 cup warm water; stir with a wooden spoon (or with the dough hook if using a mixer) until a dough forms.
• Turn the dough out onto a lightly floured surface and knead, dusting lightly with flour if necessary, until smooth and elastic, about 10 minutes. (Or knead with the dough hook on medium-high speed, adding a little flour if the dough sticks to the bowl, about 8 minutes.)
• Brush a large bowl with olive oil. Add the dough, cover with plastic wrap and let stand at room temperature until more than doubled, about 2 hours.
• Brush 2 baking sheets with olive oil. Generously flour a work surface; turn the dough out onto the flour and divide into 4 pieces. Working with one piece at a time, sprinkle some flour on the dough, then fold the top and bottom portions into the middle. Fold in the sides to make a free-form square. Use a spatula to turn the dough over, then tuck the corners under to form a ball. Place seam-side down on a prepared baking sheet. Repeat with the remaining dough, putting 2 balls on each baking sheet. Let stand, uncovered, until more than doubled, about 2 hours.
• Preheat the oven to 400 degrees F. Bake the loaves 10 minutes; brush with the remaining 1 tablespoon olive oil and sprinkle with the kosher salt and the remaining 1/2 tablespoon rosemary. Continue baking until golden brown, about 10 more minutes. Transfer to a rack to cool. Serve with olive oil seasoned with pepper.

ARTISAN ROSEMARY GARLIC BREAD

Steps:

• In large bowl, sprinkle yeast into 1 cup warm water. Mix in the sugar and salt. To proof, let sit for about 10 minutes and become foamy.
• Add in olive oil, bread flour and knead, by hand or stand mixer, for about 10 minutes. Add dried rosemary, black pepper and oregano or Italian seasoning. Knead another 5 minutes.
• Add to the dough the roasted garlic cloves and gently knead to incorporate, about 1 - 2 minute. Dough should come together well at this point and may be slightly sticky.
• Place dough ball in a well oiled bowl, turning dough to cover entire surface. Tightly cover bowl with plastic wrap. Place in warm, draft-free area to rise until dough is doubled, about 1 - 1 1/2 hours.
• After dough has doubled, punch it down and shape into a rounded loaf. Place rounded loaf on greased baking sheet. Using sharp knife, makeing a couple of deep cuts on top. Cover loaf with a clean dish towel or large mixing bowl inverted over it. Make sure bowl is large enough that it gives your loaf room to rise. Let rise until doubled again, approx 1 hour.
• After the second dough rise, gently brush with olive oil then with coarse sea salt and freshly chopped rosemary. Bake at 375F for 25-30 minutes, spraying loaf with water once during the middle of baking. Raise oven temperature up to 425F and spray loaf with water again. Watching closely, bake just until top is golden brown, taking care not to over bake.

NO-KNEAD ROSEMARY PARMESAN SUN-DRIED TOMATO BREAD

Steps:

• In large bowl add flour.
• With hands stir in yeast,rosemary, tomatoes, cheese and salt.
• Add honey to water; stir into flour mixture and blend until dough is shaggy and sticky (to sticky to knead).
• Cover bowl with plastic wrap.
• Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees. (I usually have to put in the refrigerator to keep it from rising to fast.).
• Dough is ready when its surface is dotted with bubbles.
• Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. (See Note Line 17).
• Cover loosely with plastic wrap and let rest about 15 minutes.
• Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal, sprinkled with garlic granules or powder.
• Cover with another cotton towel and let rise for about 2 hours.
• When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
• At least a half-hour before dough is ready to bake, heat oven to 450 degrees.
• Put a 3 to 4-quart heavy covered dutch oven (cast iron, cast aluminum) in oven to preheat.
• When dough is ready, carefully remove pot from oven.
• Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that's O.K.
• Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.
• Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is golden brown. Cool on a rack.
• Note: Instead of removing the dough to a floured board (Step 7), I use the bowl; Sprinkle the top of the dough with flour and turn over, sprinkle more flour on top then fold the dough it over and on itself a couple times.

ROASTED GARLIC & ROSEMARY NO KNEAD ARTISAN BREAD

Steps:

• To roast the garlic, heat the oven to 425 degrees. Slice the top off the head of a garlic bulb to expose the cloves, then drizzle with 1 tablespoon of olive oil over the exposed garlic cloves. Wrap in tinfoil and roast for 45 minutes, then remove from oven and cool until the soft garlic can be squeezed out of the papery skin.
• In a large bowl, combine the flour, salt, yeast, rosemary, and roasted garlic. Add the water and stir to combine, just until it starts to come together in a very shaggy dough. Cover tightly with plastic wrap and let it sit on the counter at room temperature for 12-18 hours.
• When you are ready to bake the bread, place a dutch oven, pizza stone, or other oven-safe pan in the oven to preheat and heat the oven to 450 degrees.
• Working on a clean, well-floured surface, turn the dough out onto the counter or table and shape into a ball using floured hands. The dough will be very sticky.
• Drop the ball of dough into the preheated dutch oven or other baking dish, cover with lid or an oven-safe bowl, and bake for 30 minutes with the lid on. Remove the lid and bake for another 10-15 minutes, until golden brown and crusty on top.
• Remove bread from the dutch oven to cool completely before slicing.

ROSEMARY ARTISAN BREAD

Steps:

• Mix yeast, warm water and sugar together in a large bowl. Set aside for five minutes, or until mixture becomes foamy.
• Stir in olive oil, lemon, salt, rosemary, garlic, onion, cheese and 3 cups flour into the yeast mixture.
• Gradually mix in next three cups of flour. (Dough will be stiff). Knead for 5 to 10 minutes, or until it is smooth and elastic.
• Place in an oiled bowl, turning to cover sides with oil. Cover with a towel, or plastic wrap. Let rise for 1 hour, or until dough has doubled.
• Punch down to release all the air. Shape into a ball. Place in a greased ceramic stoneware, or into two 9x5 inch, greased pans.
• Allow to rise for 1/2 hour again, until doubled in a warm place.
• Bake at 350 degrees for 2 loaves, 30 minutes, for one loaf, 40 minutes.
• Remove loaves from pans and let cool on wire racks for at least 15 minutes, before slicing.

ROSEMARY SEA SALT BREAD

Steps:

• Place yeast, sugar and water in a medium bowl. Let it stand 10 minutes or so, until it is bubbly.
• Add one cup of flour and mix well.
• Add remaining flour, salt, rosemary and 1 tbl olive oil, and mix to make a smooth dough.
• Turn out onto a floured board and knead for about 10 minutes, adding additional flour if necessary. Form into a ball.
• Pour 1 tsp olive oil into a medium bowl. Dip the top of the dough into the oil, turn so that it is on the top, and place the dough into the bowl. Coat entire dough ball with oil. (Or, grease the bowl, turn dough to grease the ball).
• Cover and let rise in warm place until doubled, about an hour.
• I put all the ingredients in the bread machine and used the dough cycle. This is a small amount of flour, and you should check it ten minutes or so into the cycle - I used my spatula to push the flour towards the paddle, and this permitted it to turn into a ball of dough. I let the dough rise in the machine without an additional oil.
• Turn out the dough onto a lightly oiled surface, deflate gently, and let the dough stand another five to ten minutes.
• LIghtly grease a baking pan or heat baking stove in 450 deg oven.
• Divide the dough in half, forming into two rounded loaves.
• Brush remaining oil on the loaves (one or two teaspoons should be enough) and sprinkle with the coarse sea salt, to taste. I suggest you sprinkle lightly. Do not use table salt, but flake salt would be good, also.
• Allow the loaves to rise, lightly covered, for about 30 minutes.
• Place in pan or onto the baking stone and bake for 20-25 minutes, or until lightly browned.