No-Knead Rosemary Parmesan Bread

 

1 1/2 cups (360ml) warm water

1 teaspoon (3g) active dry yeast

3 1/2 cups(438g) bread flour

1/2 teaspoon salt

1 1/2 cups (135g) fresh parmesan cheese

1 tablespoon rosemary, finely chopped

1. mix water and yeast. Let stand for 10-15 minutes

2. stir flour, salt, rosemary and parmesan until well combined. Add proofed yeast to flour and mix until well combined. Place dough in a big bowl, cover with plastic wrap and let sit at room temperature for 8 to 24 hours

3. when ready to bake bread, preheat oven to 450°F (230°C) and place a dutch oven with lid inside

4. on a floured surface, fold bread dough several times into itself, sprinkling with more flour as needed until you have formed a ball. Place on a parchment paper and let stand for 20 minutes. Right before baking, cut one or more slits on top of bread

5. remove dutch oven from oven, place bread dough with parchment paper inside, cover and bake for 30 minutes. Uncover and bake until nicely browned