Roasted Garlic Pecan Rosemary Dutch Oven Boule

Steps

1. Preheat the oven to 375°F (190°C). Toss the garlic cloves with the olive oil, wrap them in a foil packet and roast for 30 minutes until soft and golden.
2. Spread the pecans on a small tray and add them to the oven for the last 8 minutes of the garlic's roasting, until fragrant. Let both cool, then lightly mash the roasted garlic and its oil into rough pieces.
3. In a large bowl, whisk the bread flour, whole wheat flour, salt, instant yeast and rosemary. Add the lukewarm water and mix until no dry bits remain. Cover and rest 20 minutes.
4. Scatter the toasted pecans and roasted garlic with its oil over the dough, then squeeze and fold with a wet hand until evenly distributed. This dough is about 73% hydration and 2% salt.
5. Bulk rise covered at about 75°F (24°C) for 2½ to 3 hours. During the first 90 minutes, do a set of stretch-and-folds with wet hands every 30 minutes (3 sets). The dough is ready when it has grown about 75% and looks puffy with bubbles at the edges.
6. Turn the dough onto a clean, lightly dampened counter, pre-shape into a loose round with wet hands, rest 15 minutes, then shape into a tight boule. Place it seam-side down on a sheet of parchment and set it, parchment and all, into a medium bowl.
7. Cover and cold proof in the fridge for 12 to 16 hours. It's ready when a wet fingertip poke springs back slowly and leaves a slight dent.
8. Place a lidded Dutch oven in the oven and preheat to 475°F (245°C) for 45 minutes.
9. Lift the boule out on its parchment, score the top with a sharp blade, and lower it into the hot Dutch oven. Cover and bake 25 minutes.
10. Remove the lid, reduce the heat to 450°F (230°C) and bake 20 to 25 minutes more, until deep brown and crisp and the center reads 205°F (96°C).
11. Cool the loaf on a rack for at least 2 hours before cutting into 12 slices so the crumb sets and the crust stays crisp.