Rosemary Roasted Garlic Artisan Bread for 12

Instructions:

1. Preheat your oven to 200°C. Slice the top 1/4 inch off the garlic heads, place on foil, and drizzle with 20g of olive oil and a pinch of flaky salt.
2. Wrap the garlic tightly in foil and roast for 45 minutes until the cloves are soft and mahogany-colored. Squeeze the cooled cloves into a bowl and mash into a chunky paste, reserving any leftover oil.
3. In a large glass mixing bowl, whisk together the 500g bread flour, 10g fine sea salt, and 3g yeast. Gradually add the 375g warm water and the roasted garlic paste.
4. Incorporate the chopped rosemary into the dough. Mix until a shaggy mass forms.
5. Cover the bowl and allow the dough to ferment at room temperature for 30 minutes.
6. Reach under one side of the dough, pull it up, and fold it over the center. Rotate the bowl and repeat 4 times. Cover the bowl tightly with plastic wrap and place it in the fridge for 18 hours.
7. Turn the cold dough onto a floured surface. Gently fold the edges into the center to form a round boule.
8. Place it on a piece of parchment paper, cover with a towel, and let it sit for 60 minutes until it feels pillowy and holds a slight indentation when poked.
9. Preheat your Dutch oven inside the oven to 230°C. Carefully lower the bread (on the parchment) into the hot pot. Score the top with a bread lame. Cover with the lid and bake for 30 minutes.
10. Remove the lid and bake for another 15 to 20 minutes until the crust is deep mahogany and sounds hollow when tapped.