Garlic Herb Dutch Oven Bread
This Garlic Herb Dutch Oven Bread is a no-knead, bakery-style loaf with a crispy golden crust and a soft, airy interior. Infused with fresh garlic, rosemary, and thyme, it brings a rustic charm to your table. The long fermentation process enhances flavor while the Dutch oven ensures a perfectly crusty exterior. Whether paired with soups, salads, or enjoyed with butter, this bread is an easy, foolproof way to impress with homemade goodness.
Equipment
- 1 large mixing bowl
- 1 Wooden Spoon or Dough Whisk
- 1 measuring cup
- 1 Measuring Spoon Set
- 1 Dutch Oven (5-7 quarts)
- 1 Parchment Paper Sheet
- 1 Sharp Knife or Bread Lame
- 1 wire cooling rack
Ingredients
- 3 ½ cups 440g all-purpose flour
- 1 ½ teaspoons salt
- 1 teaspoon instant yeast
- 4 cloves garlic minced
- 1 teaspoon dried rosemary or 1 tablespoon fresh, chopped
- 1 teaspoon dried thyme or 1 tablespoon fresh, chopped
- ½ teaspoon black pepper
- 1 ½ cups 360ml warm water
- 1 tablespoon olive oil
Instructions
Step 1: Mix the Dough
- In a large mixing bowl, combine flour, salt, yeast, garlic, rosemary, thyme, and black pepper. Stir well.
- Pour in warm water and olive oil, mixing with a wooden spoon until a sticky dough forms.
- Cover the bowl with plastic wrap or a damp towel and let it rise at room temperature for 12-18 hours. The dough should double in size and have a bubbly surface.
Step 2: Shape the Dough
- Lightly flour your hands and a clean surface. Turn the dough out gently, being careful not to deflate it.
- Fold the dough edges towards the center to shape a rough ball. Let it rest for 30 minutes, covered with a towel.
Step 3: Preheat the Dutch Oven
- Place a Dutch oven (with the lid) in the oven and preheat to 450°F (230°C) for at least 30 minutes.
Step 4: Transfer and Score the Dough
- Place the dough on parchment paper for easy handling. Use a sharp knife or bread lame to score the top.
- Carefully remove the hot Dutch oven, place the dough inside (with parchment paper), and cover with the lid.
Step 5: Bake the Bread
- Bake at 450°F (230°C) for 30 minutes with the lid on. Then, remove the lid and bake for 10-15 more minutes until golden brown.
- The bread is done when it has a deep golden crust and sounds hollow when tapped.
Step 6: Cool and Serve
- Transfer the bread to a wire rack and let it cool completely before slicing.
Notes
- For a crispier crust: Let the bread cool inside the Dutch oven for 10 minutes before transferring to a cooling rack.
- Alternative herbs: Swap rosemary and thyme for basil, oregano, or parsley.
- Gluten-free option: Use a gluten-free bread flour blend with added xanthan gum.
- Faster rise option: Let dough rise in a warm oven (around 80°F/27°C) for 6-8 hours instead of overnight.