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Easy No-Knead Artisan Bread with Garlic and Herbs (Dutch Oven Method)

A close-up of a freshly baked artisan bread loaf, sliced open to show the open crumb filled with yellow/orange filling and green herbs.
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Bake a rustic, crusty artisan loaf with a soft interior using this simple, no-knead recipe. Infused with garlic and herbs, this Dutch oven bread is perfect for beginners.

Ingredients

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  • 3 cups All-Purpose Flour
  • 1 1/2 teaspoons Salt
  • 1/4 teaspoon Instant Yeast
  • 1 1/2 cups Cool Water
  • 2 cloves Garlic, minced
  • 1 tablespoon Fresh Rosemary, chopped
  • 1 tablespoon Fresh Thyme leaves
  • 1/4 cup Grated Parmesan Cheese

Instructions

  1. In a large bowl, mix the flour, salt, and yeast together.
  2. Add the cool water to the dry ingredients. Mix with a wooden spoon until just combined. The dough will be very sticky and shaggy; do not overmix.
  3. Cover the bowl tightly with plastic wrap and let it rest at room temperature for 12 to 18 hours.
  4. After the long rise, gently scrape the dough out onto a lightly floured surface.
  5. Sprinkle the minced garlic, rosemary, thyme, and Parmesan cheese over the dough. Gently fold the dough over itself a few times to incorporate the flavorings without deflating the air bubbles.
  6. Shape the dough into a rough ball. Place the dough ball on a piece of parchment paper.
  7. Cover the dough loosely with plastic wrap or a clean kitchen towel and let it rest for a second rise for 30 minutes.
  8. About 20 minutes before the second rise ends, place a 5 to 6-quart Dutch oven with its lid inside your oven. Preheat the oven to 450 degrees Fahrenheit (232 degrees Celsius).
  9. Carefully remove the hot Dutch oven from the oven. Lift the dough using the parchment paper handles and gently lower it into the hot pot.
  10. Cover the Dutch oven with the lid and bake for 30 minutes.
  11. Remove the lid and continue baking for another 15 to 20 minutes, or until the crust is deep golden brown.
  12. Carefully remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing.

Notes

  • Using cool water helps control the long fermentation time, developing better flavor.
  • For an extra crusty exterior, place a few ice cubes in a metal pan on the bottom rack of the oven during the first 30 minutes of baking to create steam.
  • This recipe is excellent for making crusty French loaf style bread or a rustic loaf recipe.

Nutrition

Find it online: https://juliameal.com/easy-artisan-bread-no-knead-recipe/