recipe exchange: rosemary bread
2 cups bread flour
1 cup all purpose flour
1/2 tsp active dry yeast
2 tbsp sugar
2 tsp table salt
1 cup + 3 tbs water (and more, as needed)
2 tbs basalmic vinegar
Fresh rosemary needles, chopped
Caraway seeds, for garnishing
Proof yeast in 1/4 cup warm water and 1 tbsp sugar. When foaming, dump in flour salt, remaining sugar, and remaining liquids. Fold in rosemary. Dough should be fairly wet.
Let rise for 12 hours on top of the fridge. Stir vigorously, then let rise again for 3 hours. Deflate dough and shape as much as you can. Preheat a dutch oven (or in my case, a heat proof stainless steel pot) at 500 deg F. Dump dough into pot, top with caraway seeds, and spritz top with water. Cover with foil/put on lid. Bake until crust starts to harden (supposedly 30 min, but more like 45 for my oven), and remove cover. Let bake until the crust is really hard and crispy. Let stand for one hour, then enjoy.
