This is the 1st recipe adaptation I've ever written down. It's still out with my family, being tested, but why not share. Expect edits to this recipe going forward, but for now, I'm happy enough with it to share. And yep, I know the pics are terrible. I'll work on it.
Rosemary, Garlic, Shallot, Olive Oil No-Knead Bread
I adapted this recipe from 4-5 different recipes. I took some techniques I’d learned, some flavors I liked, and tried a few ideas of my own. See the list below to try 3 of the recipes I specifically remember adapting from. I wanted something super easy, fairly hands-off and really delicious. Tell me what you think!
Ingredients:
2 cups unbleached All-Purpose Flour – Organic Preferred
1 cup Unbleached Bread Flour – Organic Preferred
½ tsp instant yeast (or ¼ tsp Active Dry Yeast)
2 tsp Kosher salt
2 tsp finely chopped fresh rosemary (can up by a tsp if you love that flavor like I do)
1 5/8 cup water
2 cloves garlic, finely minced
1 small or ½ large shallot, finely minced
3 Tbls Extra Virgin Olive Oil
In a small sauce pan, add the olive oil, garlic and shallots. Turn the heat to medium low and gently heat until the garlic and shallots are slightly soft and fragrant. Depending on your stove, 5-10 min. Turn off and let sit.
Whisk together in large bowl the flours, salt, yeast and rosemary.
Once the olive oil mixture is warm to the touch, add to the water. Add the wet mixture to the dry ingredients. Mix until a shaggy, wet dough. It shouldn’t take too long to come together. Cover with plastic wrap and leave on kitchen counter (preferably at round 70 degrees) until doubled and very bubbly, about 18 hours.
Turn out onto floured counter, and lightly deflate by folding the dough onto itself a couple of times. Cover with plastic wrap and let rest for 15-20 minutes (up to 30 is fine if you have other stuff going on, like I usually do).
Uncover and transfer to a lightly floured piece of parchment paper on a baking sheet. Quickly form into the best approximation of a loaf that you can, with any seams facing down. This is a very sticky dough, so wet hands will help when you shape. Also, as it’s meant to be a rustic bread, there is no need to aim for perfection when you shape it. Go with a round loaf, oval or even ciabatta shape – whatever you find easiest. Dust the dough with flour, cover with plastic wrap (I usually keep the same piece from beginning to end of the recipe), and let rise for about 2 hours.
About 30 minutes before the end of the 2nd rise, turn your oven to 450 degrees F. If you have a pizza stone, by all means, preheat it in the oven, because you’ll have a better crust if you cook the bread directly on the stone. If you don’t have an oven that you can toss a couple ice cubes into when it’s hot, also place a metal tray of some kind (metal 9x9 brownie pan, for instance) into the bottom of your oven when you preheat it.
At 2 hours, the bread should lightly spring back when you poke it with a finger. If you have a cooler house, and it doesn’t, give it another 30 minutes or so. When the dough and oven are ready, put the baking sheet in the oven with the dough still on the parchment paper. If you’re using a baking stone, use your peel or whatever you have) to transfer the parchment and dough from the baking sheet to the baking stone. Before closing the oven, toss 3-4 ice cubes into the bottom of your oven or in the preheated baking dish.
Bake for 30-45 minutes until golden brown, and it sounds hollow when you thump the bottom.
Let cool completely and dig in.
Adapted From:
