There are several recipes for this combination of garlic and rosemary in bread so I thought I’d try baking a loaf using a longer fermentation time than I usually would use. I decided on a  20 hour fermentation period, modifying some of the online recipes available. Not only will this enhance the flavour of the bread, but hopefully will produce a nice oven rise.

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.

Picture shows the roasted garlic in olive oil and the unchopped rosemary leaves.
The cooled loaf sliced to show the crumb and thickness of the crispy crust.

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