Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Dutch Oven Italian Rosemary Loaves

Dutch Oven Italian Rosemary Bread


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Bread Experience
  • Total Time: 5 hours 40 mins
  • Yield: 2 Loaves 1x

Description

This comforting and aromatic Dutch Oven Italian Rosemary Bread is ideal for sharing with friends, family, and first responders.


Ingredients

Units Scale

Biga:

  • 143 grams (1 1/8 cups) all-purpose flour
  • 122 ml water, warm
  • pinch instant yeast

Final Dough:

  • 530 (4 1/4 cups) all-purpose flour
  • 177 grams (1 1/2 cups) whole grain spelt flour
  • 177 grams (1 1/4 cups + 1 rounded Tbsp.) add’l whole grain flour (KAMUT, emmer, einkorn, spelt, white wheat, etc.)
  • 1/81/4 tsp. instant yeast
  • 16 grams (scant Tbsp.) sea salt
  • 425570 ml water (depending on the type/coarseness of the grains used)
  • 44 ml milk, scalded, then cooled
  • 88 ml olive oil
  • 9 grams (2-3 Tbsp.) chopped fresh rosemary

Instructions

Biga:

  1. Mix the flour, water, and yeast together using a wooden spoon or Danish dough whisk. Let rest 14-16 hours at room temperature.

Final Dough:

  1. Add all of the dry ingredients in a stand mixer. Stir to combine.
  2. Pour in the olive oil, scalded, then cooled milk, then add the water gradually to form a pliable dough that isn’t dry. Mix for 2-3 minutes, or until the dough is developed. Add more or less water, as necessary.
  3. Remove the dough to a work surface, cover and let it rest for 30 minutes. Knead in the rosemary.
  4. Place the dough in a large bowl and cover with plastic wrap or a kitchen towel. Let it bulk proof for 1-2 hours. Stretch and fold after 1 hour.
  5. Remove the dough from the bowl and place on the work surface. Divide into two pieces. Shape each piece into a round boule, cover with kitchen towel and let rest for 30 minutes.
  6. Shape each boule into a tighter round and place on cornmeal-dusted parchment paper. Cover with a kitchen towel and proof for 1 – 1 1/2 hours.
  7. About 30 minutes before you are ready to bake, place a Dutch Oven baker on the middle rack of the oven. Preheat the oven to 475 degrees F.
  8. Using heavy oven mitts, carefully remove the preheated Dutch oven to a protected surface. I use thick towels to protect the counter and my ceramic Dutch oven from cracking due to the temperature change.
  9. Score one loaf in the pattern of your choice and place the loaf, still on the parchment, (called a parchment sling) inside of the hot Dutch oven baker.
  10. Using heavy oven mitts, place the Dutch oven in the oven.
  11. Immediately turn down the oven to 450 degrees F. and bake the loaf with the lid on for 20-25 minutes. Remove the lid and place it on a protected surface.
  12. Bake the loaf an additional 15 – 20 minutes without the lid, for a total bake time of 35-45 minutes.
  13. Remove the Dutch oven from the oven and place the loaf on a wire rack to cool.
  14. Place the Dutch oven back in the oven to preheat again before baking the second loaf.
  15. Allow the loaves to cool for an hour before slicing.
  • Prep Time: 5 hours
  • Cook Time: 40 mins
  • Category: Italian Herb Bread
  • Method: Biga
  • Cuisine: Bread