Roasted Garlic & Rosemary NoKnead Artisan Bread House of Nash Eats
Set oven temperature to 500 degrees and preheat your Dutch oven for one hour. Remove dough from refrigerator and place seam side down on a piece of parchment paper. Lightly dust with flour on top, and score with a razor blade or lame. Place the still-cold dough with parchment paper inside the very hot Dutch oven.
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Instructions. 1. In the bowl of a stand mixer, combine the milk, yeast, honey, eggs, 3 1/2 cups flour, and salt. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. Add 2 tablespoons room temp butter and mix until combined, about 2-3 minutes more.
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Baking roasted garlic sourdough bread. Preheat a dutch oven in the oven at 500 degrees for at least 30 minutes. Right before you want to bake, remove one basket of dough from the fridge. Flip the dough over onto lightly floured parchment paper (so now the bottom is the top) Lightly dust the top with flour.
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Form the dough into a large rectangle and spread with the garlic and herb butter before rolling it up into a log. Cut the log in half using a dough scraper, remembering to leave a piece joined together at the very top. Twist the two strands of dough together to form a long, twisted rope.
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Flip the dough over. Stretch the dough, and add more rosemary, garlic and nutritional yeast. Place the dough back in the bowl and cover the bowl with a damp towel, plastic wrap or (my favorite option) a lid. If your bowl came with a lid, use that instead of disposable plastic. Place Dough Back in Bowl to Proof.
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Preheat your oven to 450º (without the Dutch oven pot). Cover the dough bowl with a long piece of parchment paper, and turn it over onto the countertop. Slash the top of the loaf with a lame or sharp serrated knife. Gently lower the parchment paper dough into a heavy pot with a tight-fitting lid.
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Sprinkle remaining 20g of parmesan cheese over each loaf and wrap them in aluminium foil. Place into the oven and bake at 180C/356F for around 15 minutes. Take the loaves out of the oven, open the foil a little and put back in for around 5 minutes to allow the parmesan to brown and bubble.
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Allow the bread to cool. Preheat oven to 400 degrees. In a small bowl, add softened butter. Add olive oil, salt, minced garlic (highly recommend a garlic press), and parsley. Mix together until well combined. Slice the sourdough French bread in half, lengthwise, and place on a parchment-lined baking sheet.
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Mix-Ins : Before starting your second round of stretch and folds, gather 1 Tablespoon of finely chopped rosemary, 1 head of roasted garlic, and 1 cup of cubed cheese. To the top of your dough, sprinkle 1/3 of each mix-in. Repeat a stretch and fold. Then add another 1/3 of the mixt-ins, do one more stretch and fold.
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Measure out your salt, garlic (if using) and herbs. Add these to the flour and combine until it becomes a sticky dough. Cover and let sit for about 15 minutes. A damp tea towel is great for helping to keep the dough moist. Take the dough out of the bowl. Kneed and fold on a floured surface for about 5 minutes.
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Preheat oven to 400 F. Cut the loaf in half lengthwise. In a small bowl, mix butter, fresh garlic, garlic powder, Italian seasoning, salt, parsley, and Parmesan. Add fresh black pepper, to taste. Spread butter over the two bread halves. Lightly wrap each bread halve in aluminum foil and place on a baking sheet cut side up.
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In a large bowl, add 2.4 oz (¼ cup) of the active sourdough starter. Add the warm water and stir until the starter has completely dissolved. Add the bread flour and whole-wheat flour to the yeast mixture, mixing to combine completely. Let the dough rest for 30 minutes. Sprinkle the salt over the dough and mix to combine.
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Place the heads of garlic onto a baking tray lined with parchment paper. Drizzle the heads of garlic generously with olive oil and place into the oven at 356F/180C for around an hour, or until they are soft and golden brown. Remove roasted heads of garlic from the oven and allow them to cool.
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Baking the garlic sourdough bread. Preheat oven to 500 0 F with Dutch oven heating inside it. When the oven is ready, take the dough out of the refrigerator and flip on a flour-dusted parchment paper or a bread sling. Score and transfer carefully to the hot Dutch oven. Cover with the lid bake for 20 minutes.
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Preheat oven to 350 °F. Place the bread slices on baking sheets. With a pastry brush, brush each slice of bread with olive oil. Sprinkle with garlic salt and smattering of fines herbs. Bake for 10 minutes, until bread just begins to brown. An easy and quick bread side dish.
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Put the lid on your pot and bake it for about 25 minutes. At this point check the bread and leave the lid off so that the top can brown up and even out the color. (about another 20 minutes) When the top is nice and crisp and golden brown, tap on the top with your finger nail. If it sounds slightly hollow it is done!
