Wegmans Garlic Tuscan Bread Recipe
Follow this Wegmans Garlic Tuscan Bread Cookie Recipe ingredients and directions to make the perfect Garlic Tuscan Bread like Wegmans.
Equipment & Tools
- Dutch Oven
- Mixing Bowl
- Measuring Cup
- Measuring Spoon
- Serving Plate
Ingredients
- 1 ½ cups Bread Flour
- ⅔ cup Water
- 1 ⅓ tbsp Bob's Red Mill Semolina Flour, Recommended
- ½ tsp Sea Salt
- ¼ tsp Yeast
- ⅛ tsp It's Just Ascorbic Acid (Vitamin C)
- ⅛ tsp Texturestar Amylase Enzyme Powder, Recommended
- ⅛ tsp XPRS Nutra Soy Lecithin, Recommended
- ⅛ tsp Anthony's Diastatic Malt Powder, Recommended
- Garlic Oil For Topping
Instructions
- Combine water, Semolina flour, sea salt, yeast, ascorbic acid, amylase enzyme powder, soy lecithin, and diastatic malt powder in a bowl. Mix well.
- Add bread flour to the mixture and stir until there is no dry flour left.
- Allow the dough to rest for 1 hour.
- Lightly wet your hands to avoid sticking and stretch the dough from the edge of the bowl towards the center, folding it.
- Repeat this process around the bowl until you have a smooth dough ball.
- Place the dough in the fridge for 12 to 18 hours.
- After the resting period, press out any large air bubbles.
- Fold the dough one more time and shape it into a dough ball.
- Let the dough proof until it doubles in size.
- Preheat the oven to 420°F (215°C) with a Dutch oven inside.
- Bake the dough with the lid on for approximately 30 minutes, then remove the lid and bake for an additional 10 to 15 minutes or until the bread reaches the desired browning.
- Brush the hot loaf with garlic oil.
- Allow the bread to cool until the crust softens before slicing and serving.
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