The Professor LOVES bread. I mean like sometimes he goes to the store, buys a baguette, and eats the entire loaf while he is cooking dinner! To show my undying love and affection I decided to bake some bread for my future husband. This roasted garlic boule is a variation on my no knead bread and it is INCREDIBLE. Your house will smell so yummy that you will want to break off a piece of that bread the moment you take it out of the oven!
Ingredients:
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
1 Bulb of Garlic (Roasted)
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:
Cut the top of the garlic bulb off. Place the garlic in the center of a square of aluminum foil. Drizzle with olive oil, salt and pepper. Wrap completely and place under the broiler on low for 20 -25 minutes.
Meanwhile put the flour, yeast, fine kosher salt, in the bowl of a mixer. When the garlic is soft and fragrant take it out of the oven. Squeeze the garlic cloves out and put in the flour mixture. 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.
Meanwhile put the flour, yeast, fine kosher salt, in the bowl of a mixer. When the garlic is soft and fragrant take it out of the oven. Squeeze the garlic cloves out and put in the flour mixture. 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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