Sunday, January 27, 2013

Rosemary + Sea Salt Wheat Bread

Rosemary + Sea Salt Wheat Bread
Kelley Gondring

In a large bowl, combine:
5.5 ounces bread flour
1.3 ounces wheat flour
1 tablespoon honey
1/2 teaspoon yeast
1 1/3 cup warm water

Use a wooden spoon to mix together, about 2 minutes.

Over the proofed yeast, sift:
1/2 teaspoon yeast
10.3 ounces bread flour

This second batch of flour and yeast should completely cover the first batch. Cover with plastic wrap and place in a warm area of the kitchen and let rise for 3-4 hours.

Remove plastic wrap add to the mixture:
1 1/2 teaspoons dried rosemary
1 1/2 teaspoons ground black pepper
1 1/2 teaspoons salt

Use a wooden spoon and mix until the dough comes together. Place dough on the counter and knead until it comes together and the gluten can start to develop, about 5 minutes. If the dough is too sticky to work with, add as much as 2 tablespoons of bread flour. If the dough is still very sticky, cover with the bowl and allow the dough to rest for 20 minutes.

After dough has rested, knead for 5-10 minutes so that the dough is elastic and smooth.

Coat the bowl and dough with olive oil and place dough in the bowl. Cover with plastic wrap. Set in warm place for an hour or until the dough has doubled.

Once dough has doubled, remove from the bowl and firmly press down. Form a ball with the dough 6 inches wide and 2 inches high. Place on a cookie sheet lined with parchment paper. Let rise in warm place for 45 minutes or until dough is doubled.

While the dough is rising, preheat the oven to 475º.

Score the top of the bread with an X. Use a bashing brush to spread olive oil over the dough. Sprinkle with coarse sea salt and dried rosemary.

In a large casserole dish, place 1 cup of ice cubes. Place in the bottom of the oven and then place the bread on the rack just above the casserole dish. Bake for 10 minutes. Reduce heat to 425º and bake for 25-30 minutes.

Transfer to wire cooling rack. Let cool slightly before cutting. Serve before dinner with a bit of olive oil and ground black pepper or with your favorite Italian dish (like Eggplant Parmesan, Sweet Sausage + Spinach Lasagna, or Spinach Ravioli).

Eat up!

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