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Garlic Herb Dutch Oven Bread: Easy & Flavorful Loaf

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This Garlic Herb Dutch Oven Bread is a simple yet flavorful loaf that will elevate your baking game. With a crackly crust and a soft, airy interior infused with garlic and fresh herbs, it’s perfect for any meal.

Ingredients

Scale
  • 3 cups unbleached all-purpose flour
  • 1 teaspoon active dry yeast
  • 1 1/2 cups warm water (between 105-115°F or 40-46°C)
  • 1 teaspoon fine sea salt
  • 4 cloves fresh garlic, finely minced
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme, finely chopped
  • 2 tablespoons fresh oregano, finely chopped
  • 1–2 tablespoons extra virgin olive oil (optional)

Instructions

  1. In a large mixing bowl, combine the warm water and the active dry yeast. If using sugar, add a pinch here to help activate the yeast. Let it sit for 5-10 minutes until it becomes foamy.
  2. In a separate bowl, whisk together the flour and salt. If you're using garlic powder and dried herbs, add them to the flour mixture now.
  3. Add the flour mixture to the yeast mixture. Also, add your finely minced fresh garlic and chopped fresh herbs (and olive oil, if using). Using a sturdy spoon or a Danish dough whisk, mix until a shaggy, sticky dough forms.
  4. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm spot for 8-12 hours, or even overnight.
  5. About 30-45 minutes before you're ready to bake, place your Dutch oven (with its lid) into your oven and preheat to 450°F (232°C).
  6. Lightly flour a clean surface. Gently scrape the dough out of the bowl onto the floured surface. With floured hands, gently fold the edges of the dough towards the center a few times to create a rough ball shape.
  7. Transfer the shaped dough to a piece of parchment paper. Cover loosely with plastic wrap and let it rest for 20-30 minutes while the Dutch oven finishes preheating.
  8. Carefully remove the scorching hot Dutch oven from the oven. Using the parchment paper as a sling, carefully lower the dough into the Dutch oven. Score the top of the dough a few times with a sharp knife or a razor blade. Place the lid back on. Bake for 30 minutes with the lid on.
  9. Remove the lid from the Dutch oven. Reduce the oven temperature to 425°F (220°C). Continue to bake for another 15-20 minutes, or until the crust is a deep golden brown and sounds hollow when tapped on the bottom.
  10. Carefully remove the bread from the Dutch oven and transfer it to a wire rack to cool completely.

Nutrition

Keywords: The long, slow rise is key to developing flavor. Make sure your Dutch oven is fully preheated for the best crust. Handle the dough gently to maintain air bubbles.

Find it online: https://crumella.com/garlic-herb-dutch-oven-bread-easy-flavorful-loaf/