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No Knead Garlic Herb Dutch Oven Bread Recipe (Crispy Crust!)

No Knead Garlic Herb Dutch Oven Bread Recipe with Crispy Crust

Welcome to the world of artisanal bread making! If you’ve ever dreamed of baking your own bread but were put off by the thought of kneading dough and intricate techniques, then the No Knead Garlic Herb Dutch Oven Bread Recipe with Crispy Crust is just for you. This simple yet rewarding recipe allows you to create a beautiful loaf of bread with minimal effort, all while infusing it with the delightful flavors of garlic and fresh herbs.
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Prep Time 12 minutes
Cook Time 45 minutes
Total Time 57 minutes
Course: Bread
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Bread Dough
  • 3 cups all-purpose flour
  • 1.5 teaspoons salt
  • 0.5 teaspoon instant yeast
  • 1.5 cups warm water about 110°F or 43°C
  • 3 cloves garlic minced
  • 2 tablespoons fresh herbs such as rosemary, thyme, or parsley, chopped
  • Extra flour for dusting

Equipment

  • Large Mixing Bowl
  • Wooden Spoon or Spatula
  • Plastic wrap or kitchen towel
  • Well-floured surface
  • Dutch oven
  • Parchment paper
  • Wire rack

Method
 

  1. Step 1: In a large mixing bowl, combine 3 cups of all-purpose flour, 1 ½ teaspoons of salt, and ½ teaspoon of instant yeast. Add the 3 cloves of minced garlic and 2 tablespoons of chopped fresh herbs. Mix these dry ingredients together until they are well combined.
  2. Step 2: Slowly pour in 1 ½ cups of warm water to the dry mixture. Use a wooden spoon or spatula to stir the ingredients together until a shaggy dough forms.
  3. Step 3: Cover the bowl with plastic wrap or a clean kitchen towel and let it rest at room temperature for 12 to 18 hours.
  4. Step 4: Preheat your oven to 450°F (232°C) and place your Dutch oven (with the lid) in the oven to heat for about 30 minutes.
  5. Step 5: Turn the dough out onto a well-floured surface and shape it into a ball.
  6. Step 6: Carefully remove the hot Dutch oven from the oven and gently transfer the shaped dough into the pot.
  7. Step 7: Cover the pot with the lid and place it back in the oven. Bake for 30 minutes.
  8. Step 8: After 30 minutes, carefully remove the lid and bake for an additional 15 to 20 minutes.
  9. Step 9: Once the bread is baked, carefully remove it from the Dutch oven and let it cool on a wire rack for at least 30 minutes before slicing.

Notes

To ensure your bread turns out perfectly every time, allow the dough to rest for the full 12 to 18 hours. Store the bread at room temperature in a paper bag or wrapped in a kitchen towel.