Basil Garlic Black Pepper Bread
- 3 cups lukewarm water
- 1 1/2 Tablespoons granulated yeast (1 1/2 packets)
- 1 1/2 Tablespoons kosher or other coarse salt
- 6 1/2 cups unsifted, unbleached, all-purpose white flour, measured with the scoop-and-sweep method
- 4 tbs chopped basil
- 2 tsp powdered garlic
- fresh ground pepper
Mix the yeast and warm water together. Next add half of the flour the garlic powder and the basil before mixing in the rest of the flour. You should have a rather shaggy dough by now. Let it rest for a couple hours. Then start pulling the dough to knead it.
Pull/knead the dough every 30 minutes or so for 5 to 6 times.
Form the loaf and let it rest in your resting basket or on the counter covered with a bowl. Dust with the flour, garlic powder & basil remaining and grind pepper on top before making your cuts.
Heat your dutch oven up to 500 degrees, put your loaf in covered for 15 minutes. Then take off the top, reduce the temperature to 425 and let finish baking for another 20-25 minutes. The loaf should be very brown. Remove from oven let rest on a rack or in a basket. Slice after the loaf has reached room temperature.
Bread lame – cool knife for making the slits in your bread
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