Food and prop styling by Shiri Feldman
Photography by Felicia Perretti
Food prep by Chef Suzie Gornish

Artisanal bread delivers the taste of sourdough without the hassle of needing a starter.

YIELDS 1 LOAF

• 1 head garlic, roasted (see note on opposite page)
• 2 Tbsp chopped dill leaves (or 2 tsp dried)
• 2 cups high-gluten bread flour
• 1 cup white whole wheat flour
• 1½ tsp salt
• 1 Tbsp sugar
• ½ tsp dried yeast
• ⅔ cup 5-grain blend flour (I used Grain Brain)
• 1 Tbsp olive oil
• 14 oz (400 g) water (1⅔ cups + 1 Tbsp)

For Rising and Baking

• 1 egg, whisked
• assorted nuts or Everything But the Bagel spice (optional)

Measure all the ingredients in the order written into a glass or plastic bowl. (Push the roasted garlic cloves out of the peels and into the bowl.)

Mix all the ingredients with a plastic spoon, circling the spoon from the outer part of the bowl to the inner part to form a shaggy dough.

Cover the bowl with plastic wrap or with a disposable shower cap. Allow to rise for 8 hours.

Dust the counter with flour and flour your hands. Work the dough into a tight ball.

Transfer dough to a floured banneton (bread-rising basket), sprinkled with Everything spice or nuts if desired, or turn your dough upside down into a prepared skillet. If using a skillet, first spray the bottom with cooking spray. Whisk an egg and spread on the bottom of the skillet, then sprinkle it with assorted nuts. Allow it to rest two hours. In the last 20 minutes, preheat oven to 450°F (230°C).

Turn out dough onto a piece of parchment paper dusted with flour. (The nuts will adhere to the top of your bread.)

Preheat a Dutch oven or an 8-quart stainless steel pot. Carefully place the bread ball while still on the parchment paper into the hot pot. Cover and bake 20 minutes. Uncover the pot and bake an additional 15–20 minutes.

Using oven mitts, remove bread from the pot and place on a cooling rack.

Note

To roast the garlic, slice off the top of the garlic head and lay the garlic on a small piece of foil. Drizzle 1 Tbsp oil over garlic.

Seal and bake in a preheated 350°F (175°C) oven for 30–40 minutes.

(Originally featured in Family Table, Issue 826)