Garlic Herb Dutch Oven Bread That Elevates Every Meal Recipe
This Garlic Herb Dutch Oven Bread is a rustic, aromatic loaf that combines fragrant garlic, fresh rosemary, and thyme with a perfectly crusty exterior and soft, flavorful interior. Slow fermented overnight and baked in a hot Dutch oven, this bread elevates every meal with its homemade charm and impressive texture.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 12 hours 65 minutes (including resting/fermentation and cooling time)
- Yield: 1 large loaf (about 12 slices) 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Dough
- 4 cups all-purpose flour or substitute with bread flour
- 1.5 teaspoons salt
- 1 teaspoon instant yeast (ensure it’s fresh)
- 1.5 cups warm water (110°F for optimal yeast activation)
- 3 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1 tablespoon olive oil (for preventing sticking)
Instructions
- Prepare Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, salt, and instant yeast evenly to combine the dry ingredients thoroughly.
- Make the Dough: Pour the warm water, minced garlic, chopped rosemary, and thyme into the dry mixture. Stir until a shaggy dough forms, then cover tightly with plastic wrap. Let it rest and ferment at room temperature for 12 to 18 hours to develop deep flavor and a chewy texture.
- Preheat Dutch Oven: Preheat your oven to 450°F (230°C). Place the Dutch oven with its lid inside the oven to warm up for about 30 minutes, ensuring an even, hot baking environment for the bread.
- Shape the Dough: Carefully remove the hot Dutch oven. Drizzle the bottom with olive oil to prevent sticking. Turn the rested dough onto a floured surface and shape it into a round loaf, ready for baking.
- Bake Covered: Transfer the shaped dough into the hot Dutch oven, cover with the lid, and bake for 30 minutes. This step traps steam and helps create a crisp crust.
- Bake Uncovered: Remove the lid and continue to bake for an additional 15 to 20 minutes until the crust turns a deep golden-brown and develops a satisfying crunch.
- Cool the Bread: Remove the bread from the Dutch oven and transfer it to a wire rack. Allow it to cool completely, at least 30 minutes, before slicing to let the crumb set properly.
Notes
- Use fresh yeast and fresh garlic for optimal flavor development and aroma.
- The long resting time is critical for achieving the best flavor and texture; do not rush the fermentation process.
- If desired, herbs can be adjusted or substituted to your preference for flavor variations.
- Allow the bread to cool completely before slicing to ensure the crumb finishes setting and to retain moisture.
- Ensure your Dutch oven is oven-safe at high temperatures to avoid damage or accidents.
Keywords: Garlic Herb Bread, Dutch Oven Bread, Homemade Bread, Rustic Bread, No-Knead Bread, Rosemary Bread, Thyme Bread
