Garlic Herb Dutch Oven Bread
13 hrs 15 min (mostly rising)Makes one loaf
A rustic no-knead bread infused with garlic and fresh herbs, baked in a Dutch oven for a crispy crust.
| prepPreheat oven to 450°F / 232°C with Dutch oven inside, 30 min before baking | |||||||||
| 360 g all-purpose flour | Whisk flour, salt & yeast | Stir wet into dry until shaggy | Cover, rise 12–18 hrs at room temperature | Shape into ball on floured surface | Rest on parchment 30 min | Transfer to hot Dutch oven | Bake covered 450°F / 232°C, 30 min | Remove lid, bake 15–20 min until deep golden | Cool on wire rack 30 min before slicing |
| 1 1/2 teaspoons salt | |||||||||
| 1/2 teaspoon instant yeast | |||||||||
| 360 ml warm water (about 110°F / 43°C) | Mix warm water, garlic & herbs | ||||||||
| 4–5 cloves garlic, minced | |||||||||
| 2 tablespoons fresh rosemary, chopped (or 2 teaspoons dried) | |||||||||
| 2 tablespoons fresh thyme, chopped (or 2 teaspoons dried) | |||||||||
| 1 tablespoon fresh parsley, chopped (optional) | |||||||||
| 3 tablespoons olive oil | |||||||||
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