Description
Introducing our Rosemary Garlic Boule – a savory twist on our classic European-style Rustic French Boule Bread Mix. With the same foundation as before, we've infused the mix with the aromatic flavors of rosemary and garlic. The result is a bread masterpiece that combines a robust, hearty crust with an interior that's irresistibly moist, tender, and chewy.
Much like our previous creation, crafting this Rosemary Garlic Boule is effortlessly simple. Only water is needed to bring the mix to life, and time becomes your ally in this yeast bread journey. Cover the dough for 12 hours or longer, allowing the yeast to work its magic. The beauty of this process lies in its hands-off nature – no kneading or second rising required.
As you bake the dough in a covered ovenproof dish at 450 degrees, a symphony of aromas fills your kitchen, and the bread undergoes a transformative steaming process that gives birth to the crust we all yearn to tear into. The interior, on the other hand, remains tenderly moist and chewy, ready to embrace a drizzle of olive oil or a spread of butter. Our Rosemary Garlic Boule truly embodies the essence of artisanal baking, inviting you to savor the harmony of flavors and textures that make it a truly exceptional creation.
Net Wt. 15oz (425g)
INGREDIENTS: Bleached wheat flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), salt, yeast (sorbitan monostearate, ascorbic acid), rosemary, garlic powder.
CONTAINS: Wheat.
Preparation Instructions:
1½ cups of water
Pour mix into large bowl, then add entire yeast packet (found separately inside burlap sack) and stir well.
Add water little by little until the dough is sticky.
Cover bowl with plastic wrap and let rise for 12 hours or until dough has doubled in size.
When ready to bake, you will need oven proof pot with lid & floured cutting board.
Heat oven to 450°F.
Put ungreased Dutch oven (oven proof pot with lid) in oven to get hot.
Place dough on heavily floured surface, turn dough to cover in flour and shape into ball.
Let rest until pot is hot.
Bring pot out and place dough inside.
Put lid back on and place in oven.
Bake for 30 min., then remove lid and bake another 15 min.
Pull out your bronzed beauty and place on a cooling rack.
Perfect for olive oil dipping.
