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Garlic Herb Dutch Oven Bread Recipe

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★★★★★

4.5 from 150 reviews

This Garlic Herb Dutch Oven Bread is a rustic, flavorful loaf infused with fresh garlic and herbs like rosemary and thyme. The no-knead method allows for an easy overnight rise, producing a crusty, golden-brown artisan bread perfect for any meal. Baking in a preheated Dutch oven ensures a crispy crust and tender crumb, making this recipe a delightful homemade bread you’ll want to bake again and again.

Ingredients

Scale

Dry Ingredients

  • 3 cups all-purpose flour, plus extra for dusting
  • 2 teaspoons fine sea salt
  • 1/2 teaspoon instant yeast

Wet Ingredients

  • 1 1/2 cups lukewarm water (90-100°F)
  • 4 cloves garlic, minced finely or pressed
  • 2 tablespoons fresh herbs (rosemary, thyme, or a combination), chopped finely
  • 1 tablespoon olive oil, for coating

Instructions

  1. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, salt, and instant yeast. Add the minced garlic and finely chopped herbs, stirring thoroughly to distribute evenly.
  2. Add Water and Form Dough: Pour in the lukewarm water and stir with a wooden spoon until there is no dry flour remaining. The dough will be sticky and somewhat rough in texture.
  3. First Rise: Cover the bowl tightly with plastic wrap or a damp towel and let the dough rise at room temperature for 12 to 18 hours, until it has doubled in size and appears bubbly on the surface.
  4. Shape Dough: Generously flour a work surface and your hands. Gently scrape the dough onto the surface and fold the edges toward the center to shape it into a round loaf.
  5. Second Rise: Place the shaped dough on an oiled piece of parchment paper, cover loosely with a towel, and let it rest for 45 minutes to 1 hour to rise again.
  6. Preheat Dutch Oven: Place a Dutch oven with its lid inside your oven and preheat to 450°F (230°C) for 30 minutes to get it thoroughly hot.
  7. Bake with Lid: Carefully remove the hot Dutch oven from the oven. Using the parchment paper as a sling, lower the dough into the pot. Score the top of the dough with a sharp knife. Cover with the lid and bake for 30 minutes.
  8. Bake without Lid: Remove the lid and continue baking the bread uncovered for an additional 15 to 20 minutes, until the crust is deeply golden brown and crisp.
  9. Cool Bread: Remove the bread from the Dutch oven and transfer it to a wire rack. Allow it to cool for at least 30 minutes before slicing to set the crumb and enhance flavor.

Notes

  • Use a sharp knife or razor blade to score the dough to help it expand evenly in the oven.
  • For best results, use fresh herbs and garlic to maximize flavor infusion in the bread.
  • Ensure the Dutch oven is thoroughly preheated to create steam for a crispy crust.
  • If you don’t have a Dutch oven, a heavy oven-safe pot with a lid can work as a substitute.
  • Allow the bread to cool completely before slicing to avoid a gummy texture inside.

Keywords: Garlic bread, Dutch oven bread, herb bread, no-knead bread, artisan bread, homemade bread

Find it online: https://dinewithdylan.com/garlic-herb-dutch-oven-bread-recipe/