GARLIC ROSEMARY BREAD
3 cups bread flour
¼ teaspoon dry yeast
1 teaspoon salt
[more if you like it salty]
1 ½ cups water [lukewarm]
1 bulb roasted garlic
1 tablespoon rosemary
_ mix dry ingredients
_ add water and knead a smooth dough
_ cover [with a towel or cling foil] and keep in a warm spot for 12 to 20 hours
_ finely chop rosemary
_ smash garlic bulbs with the flat of a knife
_ knead garlic and rosemary into the dough
[might need some more flour to compensate for the moisture of the garlic]
_ dust with a little flour and loosely wrap [in a baking sheet or a towel]
_ keep in a warm spot for 2 hours
_ put the dutch oven into the oven and heat to 230°C [450°F]
_ once hot, put a little flour into the dutch oven and flip the dough over into it [remove excess flour]
_ cover and bake for 30 minutes
_ take off the lid and bake for another 15 minutes
_ take out the bread to cool down
[should make lovely crackling sounds while cooling]
KNOBLAUCH ROSMARIN BROT
400 g Brotmehl
¼ Teelöffel Trockenhefe
1 Teelöffel Salz
[mehr, wenn man es salzig mag]
375 ml Wasser [lauwarm]
1 Knolle gerösteter Knoblauch
1 Esslöffel Rosmarin
