Buttermilk Rosemary Bread
Author note: This recipe is the result of excellent bread dough lessons given in Michael Ruhlman’s book Ratio.
4 cups bread flour
2 teaspoons kosher salt
¾ cup buttermilk
1 cup and 1 tablespoon water
1 teaspoon yeast
2 sprigs of rosemary, leaves removed and finely chopped
extra-virgin olive oil (for topping)
kosher salt (for topping)
- In the bowl of a stand mixer, add the flour, salt, buttermilk and water. Then, evenly distribute the yeast on top of the liquid. Allow the yeast to dissolve for 10 minutes.
- Once the yeast is dissolved, place the bowl onto the stand mixer and mix the ingredients using the paddle attachment. Once the ingredients are well combined, stop the mixer and replace the paddle attachment with the dough hook.
- Set the timer for 10 minutes and begin to knead the dough on medium with the hook. At this point add the rosemary to the dough.
- After 10 minutes, stop the mixer and tear off a small piece of dough. Try to spread the dough into a square with your fingers. If the dough easily spreads, is elastic and slightly transparent, it is finished kneading. If it breaks apart easily, then it needs to be kneaded a little bit longer, about 2 to 3 more minutes.
- Once the dough is elastic, stop the kneading process. Place the dough into a large bowl and cover with plastic wrap. Set the bowl aside in a dark and warm spot to rise.
- Let the bread rise for 4 hours. It should double in size.
- About 45 minutes before it is time to cook the bread, heat the oven to 450 degrees.
- After four hours, remove the dough and place on a cutting board lightly dusted with flour. Knead the bread a few times and shape into a large round ball. Then, let the dough sit, covered with a dish towel, for 10-15 more minutes.
- Cover the bread with a small amount of olive oil and sprinkle with kosher salt. With a knife score an X on top of the dough.
- Place the dough into a dutch oven, cover with the lid and place in the oven.
- Cook the bread for 15 minutes. After 15 minutes, lower the heat to 375 degrees and continue to cook for 45-50 minutes, until the bread is nicely browned and finished.
- Take the dutch oven out of the oven and remove the bread from the dutch oven. Place it on a cooling rack and let it completely cool before serving.