Cook Time: 2 hours
Ingredients
- 3 3/4 cups bread flour
- 300 mL warm water
- 1 tablespoon kosher salt
- 2 teaspoons sugar
- 2 teaspoons dry active yeast 2 teaspoons garlic powder
- 1 tablespoon dried rosemary
- 1 tablespoon dried oregano
- 1 tablespoon dried onion flakes
Instructions
In a large bowl mix together the flour, salt, sugar, dried herbs and spices, and yeast. Pour the warm water into the dry ingredients and mix (knead) for 7 to 10 minutes. When the dough is smooth and satiny, make a ball with the dough and place in a bowl (the one you used to mix in is fine to use), cover with a tea towel, and leave to rest (rise) for 20 minutes. Make sure the dough is in an environment between 75-80°F and away from any cold drafts. After 20 minutes, knead the dough again to remove the carbon dioxide. Sprinkle a little all-purpose flour on the bottom of the Emile Henry bread cloche, make a ball with the dough and place in the center. Cover with the lid and leave to rise for another 45 minutes at room temperature Preheat the oven to 460°F. Remove the lid and sprinkle some flour over the top of the dough. Make several shallow incisions in the surface with a paring knife. Put the lid back on and place in the preheated oven. Bake for 35 minutes. Leave to cool on the platter, having removed the lid.
