- Prep time: 10 minutes (+ 3 to 12 hours rising)
- Cook time: 45 minutes
- Yields: 1 Large Loaf
Ingredients
- Flour: 3 cups all-purpose flour or bread flour.
- Liquid: 1.5 cups warm water (about 40°C).
- Yeast: 1/2 tsp active dry yeast (low yeast is key for a slow rise).
- Seasoning: 1.5 tsp salt and 2 tbsp fresh rosemary, chopped.
- Topping: Coarse sea salt and an extra sprig of rosemary for the crust.
Instructions
- Mix the Dough: In a large bowl, whisk together the flour, salt, yeast, and chopped rosemary. Pour in the warm water and stir with a wooden spoon until a shaggy, sticky ball forms.
- The Long Rise (The Secret to the Bubbles): Cover the bowl tightly with plastic wrap. Let it sit at room temperature for at least 8 to 12 hours (overnight is best). You will know it is ready when the surface is dotted with bubbles and has grown significantly, as seen in your first photo.
- Preheat: Place a Dutch oven (cast iron pot with a lid) inside your oven and preheat to 450°F (230°C).
- Shape: Turn the dough out onto a well-floured surface. It will be very sticky. Gently fold it over itself a few times to form a ball—do not knead it heavily. Place it on a piece of parchment paper.
- Bake: Carefully lift the parchment paper and dough and drop it into the hot Dutch oven.
- Phase 1: Cover with the lid and bake for 30 minutes. The steam trapped inside creates the “spring” and the crust.
- Phase 2: Remove the lid and bake for another 12–15 minutes until the crust is deep golden brown and sounds hollow when tapped.
- Cool: Let the bread cool on a wire rack for at least 30 minutes before slicing to ensure the center finishes setting.
A Quick Sweet Treat
While your bread dough is rising, you can whip up a batch of Cookies Made From Brownie Mix:
- Base: 1 box (18 oz) brownie mix
- Dry: 1/4 cup all-purpose flour
- Wet: 2 large eggs and 1/4 cup vegetable oil
- Mix-ins: 1 cup chocolate chips (optional)
Bake these at 180°C until the edges are set for a perfect companion to your fresh bread!
