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An overhead shot of a freshly baked Garlic Herb Dutch Oven Bread resting on parchment paper. The bread has a deep score, blistered golden crust, and is dusted with flour.

Crusty Garlic Herb Dutch Oven Bread (Easy No-Knead Recipe)

This easy no-knead Garlic Herb Dutch Oven Bread recipe produces a bakery-quality artisan loaf. Features a deep golden-brown, blistered crust with a soft, airy crumb infused with fresh herbs and garlic. Perfect for beginners!
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 10 slices
Course: Bread, Side Dish
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

For the Bread
  • 4 cups (512g) Bread Flour plus more for dusting
  • 2.25 tsp (7g) Instant Yeast
  • 2 tsp (12g) Kosher Salt
  • 1 tsp (3g) Granulated Sugar
  • 4 cloves Garlic finely minced
  • 1 tbsp (4g) Fresh Rosemary finely chopped
  • 1 tbsp (3g) Fresh Thyme finely chopped
  • 2 cups (480ml) Lukewarm Water around 100°F/38°C

Equipment

  • 1 5 to 6-quart Dutch Oven
  • 1 Large Mixing Bowl
  • 1 Parchment Paper

Method
 

  1. In a large bowl, whisk together the bread flour, instant yeast, kosher salt, sugar, chopped rosemary, and chopped thyme. Add the minced garlic and lukewarm water, mixing with a spatula until a shaggy, sticky dough forms.
  2. Cover the bowl tightly and let it rise at room temperature for 12 to 18 hours, until the dough has doubled in size and is covered in bubbles.
  3. Gently scrape the dough onto a floured surface and fold it into a ball (boule). Place on parchment paper, cover, and let rest for 30 minutes.
  4. Meanwhile, place a Dutch oven with its lid in the oven and preheat to 450°F (232°C).
  5. Carefully remove the hot Dutch oven. Use the parchment paper to lower the dough into it. Dust with flour, score the top, cover, and bake for 30 minutes.
  6. Remove the lid and bake for another 15-20 minutes, until the crust is a deep golden-brown and an internal thermometer reads 205-210°F (96-99°C).
  7. Lift the bread out and let it cool completely on a wire rack for at least 1 hour before slicing.

Notes

Don't Rush the Rise: The long 12-18 hour fermentation is essential for flavor and texture.
Handle the Dough Gently: When shaping, be gentle to preserve the air bubbles that developed during the first rise.
Ensure Your Dutch Oven is HOT: A properly preheated Dutch oven is the secret to a phenomenal crust.
Cool Completely: Letting the bread cool fully before slicing is non-negotiable for achieving the perfect soft, airy crumb.