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Turn basic items into top-notch bread with this simple, hands-off method that creates a crispy outer shell and soft, fragrant middle. The overnight waiting builds deep taste while aromatic rosemary brings a lovely herb flavor.
This bread totally changed how I bake at home. When that rosemary smell fills up the house during baking, everyone wanders into the kitchen. Nothing beats feeling proud about making something so amazing with so little work.
Key Components:
- Bread flour: Has more protein for better texture
- Active dry yeast: Make sure it's not old for good rising
- Rosemary: Go with fresh for strongest smell and taste
- Sea salt: Boosts overall flavor
- Warm water: Wakes up the yeast
- Cornmeal: Stops bread from sticking
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Step-by-Step Guide:
- Mix the Dough
- Test water warmth (110-115°F)
- Put flour, yeast, salt in big bowl
- Pour water in slowly while mixing
- Stir until rough dough appears
- First Rise
- Put plastic wrap over bowl
- Leave at room temp
- Wait 18-24 hours
- Look for bubbles on top
- Shape and Second Rise
- Spread lots of flour on counter
- Softly form into ball
- Put in cornmeal-covered, lined skillet
- Let rise 2 hours until twice as big
- Bake to Perfection
- Heat skillet with oven
- Cut pattern on bread top
- Bake until brown
- Wait to cool before cutting
The real trick to this bread is letting it sit long enough. My kitchen's pretty cool, so I've found a full 24-hour first rise makes the tastiest loaf.
Keeping Fresh:
Store in paper bag to keep crust crispy. Double wrap and freeze for up to 3 months.
Mix It Up:
Try different herb mixes. Thyme and sage go really well with the rosemary.
Fixing Problems:
Add flour bit by bit when shaping to handle stickiness without ruining the soft texture.
Watch Your Temps:
How warm your kitchen is changes how fast the dough rises. Cooler rooms need more time.
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Pro Pointers:
- Pick fresh, lively yeast
- Be gentle when forming the ball
- Wait until fully cooled to slice
After making tons of loaves, I've learned that just going with the flow and not kneading the dough makes perfect bakery-style bread every single time.
Common Recipe Questions
- → What's the deal with no kneading?
- It's all about time. Let the dough rise long enough, and the gluten develops naturally.
- → Can I switch the herbs?
- Sure, throw in sage, thyme, or a mix of Italian seasonings.
- → What if I don't have a cast iron pan?
- No worries! A solid baking dish or Dutch oven works great too.
- → What if my kitchen's cold?
- Keep it 65-75°F if you can. If it’s chilly, give it more time to rise.
- → Any storage tips?
- It keeps for two days on the counter or a month in the freezer.