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Soft and Crusty Garlic Herb Dutch Oven Bread Made Easy

Discover the art of baking with this easy no-knead Soft and Crusty Garlic Herb Dutch Oven Bread.
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Prep Time 1 hour 30 minutes
Cook Time 40 minutes
Resting Time 12 hours
Total Time 14 hours 10 minutes
Servings: 12 slices
Course: Bread
Cuisine: Italian
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Dough
  • 4 cups All-Purpose Flour Substitute with bread flour for a chewier texture.
  • 1 packet Instant Yeast Substitute with active dry yeast; dissolve in warm water first.
  • 1 tablespoon Salt Opt for sea salt for more nuanced flavor.
  • 3 cloves Minced Garlic Try roasted garlic for a subtly sweet twist.
  • 1 tablespoon Chopped Rosemary Use dried rosemary, but reduce the amount by one-third.
  • 1 tablespoon Fresh Thyme Leaves Dried thyme works too, just adjust the quantity accordingly.
  • 2 tablespoons Chopped Parsley Feel free to omit or swap with basil or other fresh herbs.
  • 1.5 cups Warm Water No substitutions needed!
  • 2 tablespoons Olive Oil Melted butter can be used for added richness.
For the Topping
  • 1 tablespoon Coarse Sea Salt Coarse kosher salt can also be used as an alternative.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine 4 cups of all-purpose flour, 1 packet of instant yeast, 1 tablespoon of salt, 3 cloves of minced garlic, 1 tablespoon of chopped rosemary, 1 tablespoon of fresh thyme leaves, and 2 tablespoons of chopped parsley. Stir the mixture with a wooden spoon until everything is well blended.
  2. Add 1 and ½ cups of warm water and 2 tablespoons of olive oil to the dry ingredients. Mix gently until a loose, shaggy dough forms, ensuring there are no dry patches.
  3. Cover the bowl tightly with plastic wrap and let it rise at room temperature for 1 hour. After that, transfer to the refrigerator and chill overnight.
  4. The next day, preheat your Dutch oven at 450°F (230°C) for 30 minutes.
  5. Dust a clean surface with flour and turn out the cold dough. Shape it into a round loaf and transfer it onto parchment paper.
  6. Brush the top of the loaf with olive oil and sprinkle with coarse sea salt.
  7. Lift the loaf using the parchment paper and place it in the hot Dutch oven. Cover and bake for 30 minutes.
  8. After 30 minutes, remove the lid and continue to bake for another 10-15 minutes until golden brown.
  9. Remove the bread from the pot and cool completely on a wire rack before slicing.

Notes

For storage, keep bread in a paper bag at room temperature for up to 2 days. Avoid refrigerating to maintain texture. For longer storage, freeze slices in airtight bags for up to 3 months.