Garlic Rosemary Boule. I am still playing with the rise times. I have it narrowed down to between two – six hours. Dough is a many wondrous thing.
After my standard three-day cold fermentation, I knead in minced rosemary and garlic. Form a ball and let it rise. I use a large mixing bowl as a cover. That keeps enough moisture around the ball so a skin doesn’t form on the surface of the dough. If a skin forms it won’t rise properly.
Dude, you put your KNEE in it? That is a weird way to knead bread. On a completely unrelated note, I get my first basket of fruits & veggies from Farmhouse Delivery tomorrow. Will let you know how it is.