Just when I thought my rosemary no-knead bread was the best bread in the world, I thought I would try to make it better. I mean if it rises for 24 hours and is this good, why wouldn't it be better if left to rise longer and turn it into a sourdough loaf.
I double this recipe to make a big round loaf. I will give you the single recipe so double it if you want a bigger one.
Start by placing 3 T. of rye flour in a large bowl. Then add 2 3/4 c. white flour. Add 1 tsp. of rapid rise yeast. Add 1 1/2 tsp. salt.
Stir in 1 1/2 c. water. Stir until combined thoroughly.
Cover with plastic wrap and sit in a location that is 70 degrees. Leave it alone for 12 hours.
After 12 hours it will be puffy and bubbly. Stir it down, cover it with plastic and put to back to rest another 12 hours.
Since I doubled it, I let it rise in two bowls so it did not overflow. After the 3rd 12 hour period, stir it down again.
Add 1 cup of cubed cheese. I used Swiss.
Add about 1/2 c. more flour.
I also added a few tablespoons of diced rosemary and and some chopped Kalamata olives.
Stir it all together and allow it to rise again for another 12 hours. It will smell very sour.
Use a covered cooking vessel. A dutch oven or a pottery bowl with a lid will work. Place it in your oven while the oven heats to 450 degrees.
Carefully remove the vessel from the oven, spray it with cooking spray and dump in the dough. Cover it immediately and place it back in the oven to bake for 45 minutes covered.
After 45 minutes, remove the lid. Isn't it beautiful? Roll the bread out onto a pizza stone or the oven rack and allow it to cook for another 45 minutes.
Remove from the oven and let it cool on a wire rack. This makes an outstanding loaf of bread.
Click for a better look. You can see the cheese pooling in the pockets of the bread. You could use many different cheese and herbs and add green olives or no olives at all.
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