This is an almost-no-knead, long rise bread. It is the bread that I make most often, because it is so delicious and not complicated to make. It does take a bit of time, but you have flexibility. The rosemary adds a wonderful flavor and it grows abundantly around my house.
But it is tasty even without the rosemary. Then it has a mild sourdough bread flavor.
Special things you need Dutch oven (4.5 qt), baking parchment paper, Pam spray or liquid lecithin & oil
3 cups unbleached flour
1 1/2 cups whole wheat flour
1 teaspoon salt
1 tablespoon rosemary (optional, but so good)
1/4 teaspoon of yeast (yes, that is right only 0.25 teaspoon)
1 1/4 cups water
1/2 cup light beer (a dark beer will make the bread taste like beer)
2 tablespoons distilled white vinegar (or in place of beer and vinegar you can use the same volume of Kombucha)
Step 1 Dry ingredients
Mix the dry ingredients in a medium-sized mixing bowl:
unbleached flour, whole wheat flour, salt, rosemary, yeast
Step 2 Wet ingredients
Measure the wet ingredients into a bowl or 2-cup measuring cup:
water, beer, vinegar (or in place of beer and vinegar you can use the same volume of Kombucha)
Step 3 Making the dough
Mix wet ingredients into the dry ingredients. Mix well until the dough forms a nice ball.
Dough in a bowl ready for the long rise
Step 4 The long rise
Cover the bowl with a pan lid or plate. Then let the dough sit for 8 to 18 hours. (Lots of flexibility with the timing.) So, you can mix in the evening and cook it the next day or mix it in the morning the bake it after work.
Step 5 Shaping the loaf
Put 2 tablespoons of flour on a cutting board and form the dough into a a nice round ball. You may want to knead it a few times to make it form a nice round shape.
Dough formed into a round shape
Step 6 Preparing for the short rise
Take 18 inches of baking parchment paper and spray with Pam (vegetable oil & lecithin aerosol) or use a homemade substitute by spreading 2 teaspoons of oil with 1/2 teaspoon of liquid lecithin on the parchment paper.
Baking parchment with oil & lecithin
Step 7 The short rise
Place the ball of dough on the parchment paper, roll it around to cover a bit with oil/lecithin mix and set aside to rise for 2 more hours. Set the bread in a skillet to rise, not the Dutch oven, because the Dutch oven will be preheated before baking the bread.
Dough ready for the slow rise on parchment paper in a skillet
Step 8 Baking the bread
Turn on the oven to 425°. Place a cast-iron dutch oven (an enameled dutch over works great) into the oven to heat. Heat the oven and a cast-iron dutch oven to 425° for about 15 minutes. Gently and carefully lift the dough into the hot Dutch oven, cover, and bake for 40 minutes at 425°.
Bread ready to bake in the Dutch oven
Step 9 Cooling the bread
Remove bread from the Dutch oven and cool on a rack for 10 minutes before cutting into the loaf.
Bread cooling on a rack