Crusty Roasted Garlic and Rosemary Bread

Great recipe, this bread never lasts more than a day in our home

Just a bit too much rosemary, otherwise great. Don't have a Dutch oven so I just covered a baking tin with foil. Crispy crust and soft inside.

Very soft dough, even with a fair amount of extra flour

I think something was lost in translation when converting to metric, possibly too much water, use 250 ml next time and increase as necessary. Process resulted in a really nice crust though

I used provencial herbs and roasted garlic, my first try making Dutch oven bread, I didn't want it too dark. My only complaints about the recipe is that my dough really didn't resemble anything I've made before for bread. But it baked well, so do not fret if you think it isn't dense enough.