I grew up in an Italian home, so bread is basically a food group. Over the years, I have shied away from making my own bread because yeast is a scary and fickle mistress. But with the loss of three major grocery stores in my neighborhood, and crazy fresh bread prices I was forced to take yeast head on. After some good attempts, followed by what can only be described as the chupacabra of boules, and a couple of nice tries, but awful, I came up with a never fail homemade boule that is really yummy and easy - I swear!
Ingredients:
An hour and a half in to the resting/proofing round 2, preheat your oven with your dutch oven inside at 425 for 30 minutes. At the end of the thirty minutes, carefully place the bread dough into the dutch oven. Take a serrated knife and score the top of the dough to make slits for the steam to release. Sprinkle the course sea salt over the top of the bread and over with the top of the dutch oven, or tightly with aluminum foil.
Boule vous coucher avec moi (Rosemary Boule)
Ingredients:
3 Cups All Purpose Flour - Do not substitute bread flour for this recipe.
1/4 tsp Active Dry Yeast
1 1/2 tsp Fine Kosher Salt
1 3/4 Cup of Warm Water
2-3 Tbsp Rosemary - roughly chopped
1 Tbsp Kosher Course Kosher Salt
Active Prep Time: 10 minutes
In Active Prep Time: 15 Hours - don't freak out it is no muss, no fuss
Servings: 10-12 Pieces
Directions:
Put the flour, yeast, fine kosher salt, and rosemary in the bowl of a mixer. Turn the mixer on low, using the dough hook attachment, and stream in one cup of warm water. Watch how the bread dough comes together. If it is still in pieces at a little more water. Keep adding the water a few tablespoons as a time until the dough comes together in one ball. ***If the dough is too wet sprinkle a little bit of flour over it and work it through the dough until it feels wet, but not sticky.
Shape the dough into a circular dome and place in a lightly oiled bowl. Cover the bowl tightly with plastic wrap, and leave in a dry, warm place for 10-12 hours - or until the dough has risen twice the size and it is bubbling.
*** I like to make my bread dough at night, and bake it when I wake up in the morning.
When the dough is bubbly and ready to go, flour a clean, dry surface and shape the dough into a round ball. Cover with a dish towel, or loosely with more plastic wrap and let it rest for 2 hours.
An hour and a half in to the resting/proofing round 2, preheat your oven with your dutch oven inside at 425 for 30 minutes. At the end of the thirty minutes, carefully place the bread dough into the dutch oven. Take a serrated knife and score the top of the dough to make slits for the steam to release. Sprinkle the course sea salt over the top of the bread and over with the top of the dutch oven, or tightly with aluminum foil.
Bake the bread for 40 minutes. After 40 minutes, remove the cover/aluminum foil, and bake for another 10 minutes, or until the bread is golden brown, and when you knock on the bottom it sounds hollow.
Take the boule out of the dutch oven and set on a cooling rack to cool for 45 minutes before serving warm!
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