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Garlic Herb Dutch Oven Bread Recipe

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4.4 from 148 reviews

This Garlic Herb Dutch Oven Bread recipe yields a crusty, golden artisan loaf infused with fresh garlic and herbs. Made with minimal yeast and long fermentation, it develops deep flavor and a light, airy crumb. Baking it in a preheated Dutch oven creates a perfect crackly crust reminiscent of bakery-style bread.

Ingredients

Scale

For the Bread Dough:

  • 3 cups (375g) all-purpose flour, plus extra for dusting
  • 2 teaspoons (10g) fine sea salt
  • 1/2 teaspoon (2g) instant yeast (not active dry)
  • 1 1/2 cups (355ml) lukewarm water (around 90-100°F)
  • 4 cloves garlic, minced finely or pressed
  • 2 tablespoons (8g) fresh herbs (rosemary, thyme, or a combination), chopped finely
  • 1 tablespoon (15ml) olive oil, for coating

Instructions

  1. Mix Your Dough: In a large bowl, whisk together flour, salt, and instant yeast evenly. Stir in minced garlic and chopped fresh herbs. Pour in lukewarm water and mix with a wooden spoon until no dry flour remains; the dough will be sticky and rough. Cover tightly with plastic wrap or damp towel.
  2. Let It Rise: Place the covered bowl in a draft-free spot at room temperature for 12-18 hours until the dough roughly doubles in size and is bubbly on top.
  3. Shape the Dough: Generously flour your work surface and hands. Gently scrape dough onto the surface without deflating it. Fold edges toward the center to form a round ball. Flip seam-side down onto lightly oiled parchment paper. Cover loosely and let rest for 45 minutes to 1 hour.
  4. Preheat Your Dutch Oven: Place your Dutch oven with the lid in a 450°F (232°C) oven 30 minutes before the dough’s second rise finishes to preheat thoroughly.
  5. Score and Bake: Carefully remove the hot Dutch oven. Using the parchment paper as a sling, lower the dough into the pot. Score the top of the loaf with a sharp knife or lame about 1/2 inch deep. Cover with the lid.
  6. Bake Covered, Then Uncovered: Bake covered for 30 minutes to trap steam, then remove the lid and bake an additional 15-20 minutes uncovered until deep golden brown and internal temperature reaches 205-210°F.
  7. Cool Completely: Remove bread from Dutch oven and transfer to a wire rack. Let cool at least 30 minutes before slicing to allow internal cooking and prevent gummy texture.

Notes

  • The dough should be wet and sticky; resist adding extra flour.
  • Preheating the Dutch oven is essential for crust development and oven spring.
  • Long fermentation of 12-18 hours develops flavor and texture; adjust time based on ambient temperature.
  • Use instant yeast, or substitute with active dry yeast by proofing in water before mixing.
  • If no Dutch oven, use a preheated pizza stone with a pan of boiling water to create steam.
  • Store bread wrapped in a towel or paper bag at room temperature for 2-3 days; freeze for longer storage.
  • Common variations include adding cheese, using whole wheat flour, or substituting roasted garlic for raw.

Keywords: Garlic Herb Bread, Dutch Oven Bread, Artisan Bread, No Knead Bread, Herb Bread, Garlic Bread, Homemade Bread

Find it online: https://cookwithlea.com/garlic-herb-dutch-oven-bread-recipe/