Description
This Garlic Herb Dutch Oven Bread combines the rustic charm of homemade bread with the rich flavors of fresh garlic and mixed herbs. Baked in a Dutch oven, this artisan loaf features a crisp crust and a tender, airy interior, perfect for pairing with soups, salads, or enjoyed simply with butter. The long fermentation process enhances the dough’s flavor and texture, making it a satisfying and impressive bread to serve any day.
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)
- 2 tablespoons fresh herbs (rosemary, thyme, or a mix)
- 1 tablespoon olive oil (for coating)
Instructions
- Mix dry ingredients and flavorings: In a mixing bowl, combine the all-purpose flour, fine sea salt, and instant yeast. Add the minced garlic and chopped fresh herbs to the mixture to evenly distribute the flavors into the dough.
- Add water and form dough: Pour in the lukewarm water and stir thoroughly until there is no dry flour left. The dough will be sticky and shaggy, which is normal for this type of bread.
- First rise: Cover the bowl tightly with plastic wrap or a damp towel and leave it at room temperature to rise for 12 to 18 hours. The dough should more than double in size, developing flavor and structure during this fermentation.
- Shape the dough: Generously flour your work surface and scrape the risen dough out onto it. Shape the dough into a rough round shape without kneading too aggressively to keep the airy texture intact.
- Second rise: Place the shaped dough on a piece of parchment paper that has been lightly coated with olive oil. Allow it to rest and rise for an additional 45 minutes to 1 hour to build volume before baking.
- Preheat Dutch oven: About 30 minutes before baking, place your Dutch oven with its lid inside your oven and preheat to 450°F (232°C). This step ensures the pot is very hot to create steam and a crusty exterior.
- Transfer dough to pot and score: Using the parchment as a sling, carefully lower the dough into the preheated Dutch oven. Use a sharp knife to score the top of the dough to allow for expansion during baking.
- Bake covered: Cover the Dutch oven with the lid and bake the bread for 30 minutes. This traps steam, promoting a crispy crust.
- Bake uncovered: Remove the lid and continue baking for an additional 15 to 20 minutes until the bread is a deep golden brown with a crisp crust.
- Cool before slicing: Carefully remove the bread from the Dutch oven and transfer it to a wire rack. Let it cool for at least 30 minutes to allow the interior to set before slicing and serving.
Notes
- For an even deeper garlic flavor, roast the garlic before mincing and adding it to the dough.
- The long fermentation time improves the bread’s flavor and texture, so do not shorten the rising period.
- Be sure your Dutch oven is oven-safe at 450°F to avoid damage or injury.
- Store leftover bread in a paper bag at room temperature to maintain crustiness.
- Use fresh herbs for best flavor; dried herbs can be substituted at a reduced amount (about 1 tablespoon).
