Hydration Blog

chef vishal: Garlic Rosemary Boules

By Chef Vishal

Bread baking is one of the most satisfying cooking experiences for me. I consume bread regularly during training and baking my own helps me control the quality of the bread. And for me, there’s nothing like the satisfaction I get from giving the "Gift of Bread."


  • 2 cups bread Flour
  • 1 cup Whole Wheat Flour
  • 1-1.5 cup warm water
  • 1.5 tbsp. olive oil
  • 3 tbsp. fresh rosemary
  • 3 cloves of garlic, minced
  • ½ tsp. oregano
  • ½ tsp. fresh black pepper
  • ½ tsp. salt
  • 1 package active, dry yeast


  1. In a large bowl, combine flour, salt, yeast and ½ of warm water. Let it sit for 5 minutes.
  2. Add olive oil, and seasonings.
  3. Stir gently, and slow add more flour and water.
  4. Transfer dough onto a floured surface.
  5. Knead dough by hand for 10 minutes.
  6. Place the dough in a greased bowl, cover with damp cloth for first rising. Let it rise for one hour or until doubled in size.
  7. Peel back cloth, remove dough and place on to counter. Knead for five minutes.
  8. Divide dough into four equal portion and shape into a ball.
  9. Transfer each individual ball of dough into a bowl, cover with damp cloth and let the dough rise for second rising, an additional hour.
  10. In the meantime, pre-heat oven to 425 F.
  11. After second rising, remove dough from bowls, place each dough on a square sheet of parchment paper, and placed directly on a baking stone or pan.
  12. Bake for 20-25 minutes.

Let the bread cool for 10-15 minutes, then slice and enjoy!

POSTED IN chef vishal

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