Sorry, no chicken or dinner here,

FB posted this Rustic No Knead Rosemary Garlic Bread by Jacques Pepin. I made a few changes to the method (as if I know more than M. Pepin.)

I followed the ingredients as published and the bread was fantastic, but next time I will increase the amount of garlic. All changes have been incorporated in the recipe below.

I did a stretch and fold before shaping the loaf, This is a 100% hydration bread and has little structure before baking, i.e it is very soft, wet, and hard to handle.. There was no reference to scoring the bread, but on reviewing the published photo realized it was scored with large cross cuts. (Next time, which will be very soon.)

My baking time was also much longer (nearly double) what was published. My modifications are incorporated below.)

Rustic No Knead Rosemary Garlic Bread – Jacques Pepin

INGREDIENTS
• 360g (3 c) AP flour
• 1 tsp salt
• 1 tsp active dry yeast
• 355g(1 ½ c) warm water (about 105-115⁰ F)
• 5 cloves garlic, minced
• 2 Tbl olive oil
• 1 Tbl chopped fresh rosemary
• ¼ c grated Parmesan cheese

METHOD

1. In a large bowl, whisk together the flour, salt, and yeast.
2. Add the warm water, minced garlic, and olive oil to the flour mixture. Stir with a wooden spoon until a shaggy dough forms.
3. Cover the bowl with plastic wrap and let the dough rest at room temperature for 12-18 hours.
4. Preheat oven and prepare dough: Preheat oven to 450⁰ F .
5. Sprinkle a light coating of flour around the edge of the bread and use your fingers to lightly tuck the flour into the edge of the dough. With floured fingers (you may need to re-flour your fingers after each time you touch the bread) stretch and fold the bread, turning 90⁰ and repeat a total of 10-12 stretch and folds to make the dough firmer and easier to handle. Turn the dough out onto a lightly floured surface and gently shape it into a loaf.
6. Lightly oil a 10-inch cast iron skillet or coat with nonstick spray, sprinkle with cornmeal. Score a large cross in the bread with a lame or sharp knife.
7. Place the loaf in the skillet for 30-40 minutes, checking the internal temperature every 5 minutes after the first 20, or until golden brown and cooked through.
8. While the bread is still warm, brush with melted butter and sprinkle with chopped rosemary and Parmesan cheese.
9. Let the bread cool slightly before slicing and serving. Try this with an oil and vinegar dip.