No-Knead Rosemary Country Boule, My Very First Video

Here is the healthy lean bread I promised everyone❗❗

I highly recommend this recipe for these reasons:

🌼 Sugar-free and oil-free

🌼 Low-fat and low-calorie

🌼 Quick no-knead method

🌼 Beginner-friendly and foolproof

🌼 Incredibly aromatic and delicious

🌼 Master this one base formula and adapt it into endless flavors

🍞 Formula:

Whole wheat flour 135g, bread flour 405g, instant dry yeast 7g, salt 9g, water 355g, fresh rosemary about 20g (adjust to taste)

🍞 Instructions:

1️⃣ Mix all ingredients except the rosemary in a bowl. Stir with chopsticks until shaggy flakes form, then press into a rough ball by hand. Cover with a damp towel or plastic wrap and let rest (autolyse) for about 20 minutes.

2️⃣ After 20 minutes, add the fresh rosemary and knead briefly for about 1 minute to work the herbs into the dough. The dough will already feel smooth.

3️⃣ Dust a banneton proofing basket with flour. Shape the dough into a tight ball (boule), place it smooth-side down into the basket, cover with a towel, and proof for about 45 minutes.

4️⃣ Place your Dutch oven inside the oven and preheat together to 225°C.

5️⃣ Cut a piece of parchment paper with a round center and two long handles on the sides (see Photo 5) to act as a sling. Turn the proofed dough out onto the parchment paper with the smooth side facing up. Score two slashes across the top with a bread lame or razor blade, then carefully lower it into the piping-hot Dutch oven.

6️⃣ Bake covered for about 20 minutes, then remove the lid and bake for another 25 minutes or so. Adjust according to how your oven runs. I lowered the temperature by 10°C partway through and tented with foil for the last 10 minutes.

7️⃣ Transfer to a wire rack to cool completely.

❤️ Baker's Tips:

1. I adapted this formula slightly from an online recipe. The total flour weight (whole wheat plus bread flour) is 540g. If you increase the whole wheat ratio, adjust the water up slightly because whole wheat flour absorbs more water.

2. This bread does not require strict dough temperature control, making it great for summer baking. The fresh rosemary aroma feels wonderfully refreshing.

3. If you do not have rosemary, swap in your favorite mix-ins like dried cranberries, raisins, or walnuts. Still, give fresh rosemary a try when you can. If you enjoy herbal aromas, this loaf smells heavenly from mixing right through baking.

4. The whole process is super fast, yet yields a healthy, nutritious artisan loaf that rivals long-fermented bread in texture. It is ideal for busy weekday bakers.

5. Today was my first time filming a video. As a complete beginner at filming, my mind went blank, my hands were clumsy, and I even knocked over a cup of pre-weighed water before starting. What a mess! I will post a separate written note shortly to commemorate my first video.