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.)
- 1/8 – 1/4 tsp. instant yeast
- 16 grams (scant Tbsp.) sea salt
- 425–570 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:
- 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:
- Add all of the dry ingredients in a stand mixer. Stir to combine.
- 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.
- Remove the dough to a work surface, cover and let it rest for 30 minutes. Knead in the rosemary.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Using heavy oven mitts, place the Dutch oven in the oven.
- 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.
- Bake the loaf an additional 15 – 20 minutes without the lid, for a total bake time of 35-45 minutes.
- Remove the Dutch oven from the oven and place the loaf on a wire rack to cool.
- Place the Dutch oven back in the oven to preheat again before baking the second loaf.
- 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