Rosemary & Potato Dutch Oven Boule

September, 2019

Large loafs of round, flour sifted bread

Our Dutch oven boule is back but this time with a secret ingredient—roasted potatoes!

  • 3 cups unbleached flour
  • 2 tsp salt
  • 1/4 tsp quick-rise yeast
  • 1 1/2 cups cool water
  • 3/4 cup leftover garlic and rosemary roasted potatoes, cubed

Place the flour, salt and yeast in a large bowl, and mix them together. Add the water, and stir with a wooden spoon until the mixture forms a messy, shaggy dough. Stir in the roasted potatoes, cover and let sit 14 to 24 hours.

Punch down the risen dough, form it into a ball and place it on a well-floured dinner plate. Generously dust the top with more flour, and loosely cover with waxed paper. Let rise for 2 hours.

Place a large cast-iron pot (with lid) in the oven, and heat to 450˚F. Remove the heated pot from the oven and gently centre the risen dough inside (bottom side of dough up). Cover the pot with the lid, and place it back in the oven for 30 minutes. Remove the lid, and bake 15 minutes more. Place the boule on a rack to cool.