No-Knead Garlic Herb Dutch Oven Bread
A rustic, artisan-style loaf with a crackling crust and a soft, pillow interior infused with fresh garlic.
Prep time: 10 minutes
Rise time: 8–12 hours (overnight)
Cook time: 45–50 minutes
Total time: ~13 hours
Ingredients
500 g (approx. 4 cups) All-purpose flour
1 packet (7 g) Dry active yeast
2 tsp Salt
3 cloves Fresh garlic, finely chopped
1 tsp Dried rosemary or thyme (optional, for extra aroma)
350 ml Warm water (approx. 105°F–110°F; not hot to the touch)
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.
Step A: Cover with the lid and bake for 30 minutes.
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
The Cheesy Garlic: Fold in ½ cup of grated sharp cheddar or Gruyere during the initial mixing phase.
The Mediterranean: Swap the garlic for ¼ cup of chopped sun-dried tomatoes and a tablespoon of dried oregano.
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.
