Crust & Crumb Academy · Bread
Rosemary Garlic Parmesan Loaf
A loaf that smells so good while baking, your neighbors might knock on the door.
Ingredients
| Grams | Volume | Ingredient | Baker's % |
|---|
Process
1
Turn Out
Turn the dough onto a lightly floured surface. Gently stretch into a rectangle, releasing large gas bubbles.
2
Pre-shape
Fold the dough in thirds like a letter, then roll into a ball, tucking the seams underneath.
3
Bench Rest
Let rest 15-20 minutes (bench rest).
4
Final Shape
Flip the dough, stretch gently into a square, fold the top third down, fold the bottom third up, then roll toward you to create tension.
5
Place in Banneton
Place seam-side up in a floured banneton or a bowl lined with a floured towel.
6
Proof
Cover and proof 45 minutes to 1 hour at room temperature, or overnight in the refrigerator.
7
Preheat
Place a Dutch oven in the oven and preheat to 475°F (245°C) for at least 30-45 minutes.
8
Score
Turn the dough out onto parchment paper. Score the top with a bread lame or sharp knife.
9
Bake Covered
Lower into the hot Dutch oven, cover, and bake 22-25 minutes.
10
Bake Uncovered
Remove the lid and continue baking 12-20 minutes until deeply golden brown or deep mahogany.
11
Cool
Internal temperature should reach 205°F (96°C). Cool on a rack at least 1 hour before slicing.
Baker's Percentages
Henry's Tip
No. Raw garlic contains allicin, which is antimicrobial and will kill or inhibit your yeast. Always use roasted, sautéed, or dried garlic in bread dough.
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