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Transform simple ingredients into bakery-quality bread with this foolproof no-knead recipe that yields a golden crust and tender, aromatic interior. The slow fermentation creates complex flavors while fresh rosemary adds an herbal dimension.
Making this bread changed my approach to home baking. The aroma of rosemary filling the house as it bakes brings everyone to the kitchen, and the pride of creating something so beautiful with such little effort is unmatched.
Essential Ingredients:
- Bread flour: Higher protein content for better structure
- Active dry yeast: Ensure it's fresh for proper rise
- Rosemary: Fresh provides best aroma and flavor
- Sea salt: Enhances flavor development
- Warm water: Activates yeast properly
- Cornmeal: Prevents sticking
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Detailed Instructions:
- Mix the Dough
- Check water temperature (110-115°F)
- Combine flour, yeast, salt in large bowl
- Add water gradually, stirring
- Mix until shaggy dough forms
- First Rise
- Cover bowl with plastic wrap
- Let rest at room temperature
- Wait 18-24 hours
- Watch for bubbles on surface
- Shape and Second Rise
- Flour work surface generously
- Form loose ball gently
- Place in lined, cornmeal-dusted skillet
- Rise 2 hours until doubled
- Bake to Perfection
- Preheat skillet with oven
- Score top of bread
- Bake until golden
- Cool before slicing
The magic of this bread lies in its long fermentation. My kitchen runs cool, so I've learned that a 24-hour first rise produces the best flavor.
Storing and Serving:
Keep in paper bag for crisp crust. Freeze up to 3 months double-wrapped.
Variations:
Experiment with herb combinations. Thyme and sage work beautifully alongside rosemary.
Troubleshooting:
Adding flour gradually during shaping helps manage sticky dough without compromising texture.
Temperature Matters:
Your kitchen's temperature affects fermentation. Cooler rooms need longer rise times.
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Chef's Tips:
- Use fresh, active yeast
- Don't overwork dough while shaping
- Let cool completely before cutting
After countless loaves, I've found that trusting the process and resisting the urge to knead creates the perfect artisan-style bread every time.
Frequently Asked Questions
- → Why no kneading?
- Time does the work. Long rise develops gluten naturally.
- → Can I add other herbs?
- Yes, try thyme, sage, or Italian herbs.
- → No cast iron skillet?
- Use heavy baking dish or Dutch oven instead.
- → Room temperature varies?
- 65-75°F ideal. Cooler needs longer rise time.
- → How to store?
- Room temperature 2 days. Freeze up to 1 month.