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high hydration bread recipe
- Total Time: 1100 minutes
- Yield: 1 loaf (8 servings) 1x
- Diet: Vegetarian
Description
This high hydration, no-knead bread recipe features a savory swirl of roasted garlic and rosemary ribbons, resulting in an artisan-quality loaf with a crisp crust and soft, airy crumb after a long, slow fermentation.
Ingredients
- 500 g strong bread flour
- 375 ml water, lukewarm
- 3 g instant dry yeast
- 10 g fine sea salt
- 1 head whole garlic
- 60 ml extra virgin olive oil, divided
- 15 ml fresh rosemary, finely chopped
Instructions
- Prepare Roasted Garlic Ribbons: Preheat oven to 200°C (400°F). Slice off the top 0.25 inch of the garlic head. Place on foil, drizzle with 5 ml (1 teaspoon) olive oil, wrap tightly, and roast for 30-40 minutes until cloves are soft. Squeeze out roasted garlic and mash with a fork. Combine with 45 ml (3 tablespoons) olive oil and chopped rosemary to form a paste. Reserve the remaining 10 ml olive oil for drizzling.
- Mix the Dough: In a large bowl, combine the flour, water, salt, and instant dry yeast. Mix until a shaggy dough forms and all dry flour is absorbed. Cover and let rest for 30 minutes (autolyse).
- Perform Stretch and Folds: Over the next 2 hours, perform four sets of stretch and folds with 30-minute intervals between each set. Lightly dampen hands, grab an edge of the dough, stretch it upward, and fold it over the center. Rotate the bowl and repeat this 3-4 times per set. Cover after each set.
- First Fermentation: After the fourth stretch and fold, cover the bowl and allow the dough to continue fermenting at room temperature for 1-2 hours, until visibly increased in volume and bubbly.
- Shape the Loaf with Ribbons: Lightly flour your work surface and turn out the dough. Gently stretch or pat the dough into a rough rectangle (about 30×20 cm or 12×8 inches). Evenly spread the roasted garlic-rosemary paste over the surface, leaving a 1 cm (0.5 inch) border. Roll the dough up tightly from one long side into a log and pinch the seam closed. Gently tuck in the ends to create surface tension.
- Second Fermentation (Proofing): Place the shaped dough seam-side up into a well-floured banneton or a floured linen-lined bowl. Cover and refrigerate for 12-18 hours to deepen flavor and simplify baking. Alternatively, proof at room temperature for 1-2 hours until puffy.
- Preheat Oven and Dutch Oven: Approximately 45 minutes before baking, place your Dutch oven with its lid into a cold oven and preheat to 230°C (450°F).
- Bake the Bread: Carefully invert the dough from the banneton into the hot Dutch oven. Score the top of the dough with a sharp knife or razor blade. Bake with the lid on for 30 minutes, then remove the lid and bake for another 20-25 minutes, or until the crust is deep golden brown.
- Cool and Serve: Carefully remove the bread from the Dutch oven and transfer to a wire rack to cool completely for at least 1-2 hours before slicing. Drizzle with the reserved olive oil before serving.
Notes
Slicing the bread too early releases steam and results in a gummy texture; ensure it cools completely for at least 1-2 hours. Use strong bread flour for the best gluten structure in this high hydration dough. For a simpler proofing process and enhanced flavor, refrigerate the dough for 12-18 hours (cold proof). Store leftover bread tightly wrapped at room temperature for up to 3 days.
- Prep Time: 80 minutes
- Cook Time: 55 minutes
- Category: Baking
- Method: Baking
- Cuisine: General
Nutrition
- Serving Size: 1 slice (115 g)
- Calories: 290 calories
- Sugar: 1 g
- Sodium: 500 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5.6 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 0 mg