Garlic + Rosemary Bread

The third loaf in my holiday baking spree was inspired by focaccia with some garlic chunks and rosemary added to this one. The smell was off the charts good. I probably could have used a little bit more garlic and rosemary but it was a good first try.

Schedule: I based this loaf off of my bakers yeast schedule.



  • 450g bread flour
  • 50g whole wheat flour
  • 390g filtered water @ 93’F
  • 11g sea salt
  • 2g bakers yeast
  • 20g garlic
  • leaves from 1 sprig of rosemary, chopped


I started with a 45 minute autolyse with all of the flours and the water.

While the dough was autolysing I mixed the garlic and a small amount of olive oil on the stove to help get rid of some of the rawness from the garlic. Right before taking the pan off the heat I added the rosemary so it would lend some of its flavor to the garlic and small amount of oil. I added all of this, oil included, to the dough at the same time as the yeast and salt.

After mixing the dough, I performed 3 stretch and folds within the first 90 minutes, separated by 20 minutes. The kitchen was hovering around 68’F so I went with a full 5 hour bulk fermentation.

I proofed for 45 minutes in a banneton before placing it in a dutch oven.

I baked the loaf in a preheated dutch oven at 450’F for 38 minutes covered, then removed the lid of the dutch oven and baked for an additional 15 minutes.


Like I mentioned above, the bread could have used a little more garlic and rosemary but the flavors are both still there. The ingredients were well mixed into the crumb so you get some of the flavor in every bite.

The bread rose extremely well in the oven and formed some nice vents. The smell of this loaf as it was baking and drying was amazing.

I ended up making some cheesy garlic bread with some slices of this bread and that turned out great. The hint of rosemary in the bread played well with the cheeses, Italian herbs and extra garlic.

My Baking Notes

  • Ambient Temperature: 69’F
  • Started autolyse @ 7:15am
  • Water temp: 93’F
  • Dough was 90’F at autolyse
  • Mixed @ 8:00am
  • Dough was 77’F after mixing
  • 3 stretch and folds over first 90 minutes
  • Started proof @ 1:05pm
  • Into oven @ 1:55pm

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