6 peeled cloves of garlic ( or one bulb garlic)
1 tbs olive oil
1 tbs chopped rosemary leaves
400g All Purpose flour
1 1/2 tsp sea salt
1/4 tsp dried yeast
1 1/4 to 1/13 cups filtered water.
The night or day before baking, roast the peeled cloves of garlic in 1 tablespoon olive oil for 35 to 40 minutes till the garlic is pulpy. Let this cool.
In a large bowl, add in the flour, dried yeast, sea salt, the roasted garlic cloves and the chopped rosemary leaves. Finally mix in between 1 1/3 to 1 1/2 cups of water. Thoroughly mix everything. Cover the bowl with a plastic bag and allow to ferment for 20 hours.
Prepare a well dusted surface and transfer the risen dough on to this. Quickly but gently form by folding the dough into a ball. I then place the shaped dough into a well floured banneton to proof for one hour. Flip the risen dough after the hour onto a broad strip of baking paper and gently lower this into a hot dutch oven which has been preheated for half an hour before at 245˚C. Bake at this temperature for 25 minutes and then remove the loaf onto the baking stone to brown for another 10 minutes. Remove the loaf and cool on a metal rack.
The sliced section of the loaf showing the soft and chewy crumb with moderately large holes and the crispy crust.
“There comes a point in your life when you need to stop eating other people’s bread and make your own!”
― Chris Geiger