No-Knead Garlic Herb Dutch Oven Bread
A rustic, artisan-style loaf with a crackling crust and a soft, pillowy interior infused with fresh garlic.
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Prep time: 10 minutes
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Rise time: 8–12 hours (overnight)
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Cook time: 45–50 minutes
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Total time: ~13 hours
Ingredients
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500 g (approx. 4 cups) All-purpose flour
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1 packet (7 g) Dry active yeast
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2 tsp Salt
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3 cloves Fresh garlic, finely chopped
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1 tsp Dried rosemary or thyme (optional, for extra aroma)
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350 ml Warm water (approx. 105°F–110°F; not hot to the touch)
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2 tbsp Olive oil
Instructions
1. Mix the Dough
In a large mixing bowl, whisk together the flour, yeast, salt, chopped garlic, and optional herbs. Pour in the warm water and olive oil. Using a wooden spoon or spatula, mix until a shaggy, sticky dough forms and no dry flour remains. Do not be tempted to add more flour; the stickiness is what creates the airy crumb!
2. The Long Rise
Cover the bowl tightly with plastic wrap or a damp kitchen towel. Leave it on your counter at room temperature for 8 to 12 hours. The dough is ready when it has doubled in size and the surface is dotted with tiny bubbles.
3. Shape and Second Proof
Lightly flour a work surface and your hands. Gently turn the dough out. Do not knead. Simply fold the edges toward the center a few times to create a rough ball shape. Place the dough onto a sheet of parchment paper, cover loosely, and let it rest for 30–45 minutes.
4. Preheat the “Bakery.”
While the dough rests, place a Dutch oven (or a heavy-lidded pot) into the oven. Preheat the oven to 220°C (425°F) with the pot inside. Heating the pot is essential for creating the steam needed for a golden, crispy crust.
5. Bake
Carefully remove the hot pot from the oven. Using the parchment paper as a sling, lift the dough and drop it (paper and all) into the pot.
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Step A: Cover with the lid and bake for 30 minutes.
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Step B: Remove the lid and bake for another 15–20 minutes until the crust is a deep, burnished gold.
6. The Cool Down
Lift the bread out of the pot and transfer it to a wire rack. Wait at least 20 minutes before slicing. If you cut it too soon, the steam escapes and the bread can become gummy!
Flavor Variations to Try
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The Cheesy Garlic: Fold in ½ cup of grated sharp cheddar or Gruyère during the initial mixing phase.
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The Mediterranean: Swap the garlic for ¼ cup of chopped sun-dried tomatoes and a tablespoon of dried oregano.
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The Spicy Kick: Add 1 teaspoon of red pepper flakes to the dry ingredients for a subtle heat that pairs perfectly with the garlic.
Storage Tip
Store leftovers in a paper bag at room temperature for up to 2 days for the best crust. If you need to store it longer, slice it and freeze it in a zip-top bag; it toasts up beautifully straight from the freezer!