I made this no-knead rustic bread with roasted garlic recently since we are spending all of our time at home these days. There’s something so comforting about warm homemade bread fresh from the oven and slathered with butter. I tried this loaf of rustic bread with roasted garlic and it was so delicious! We all loved the bits of garlic within each slice and the subtle flavor it gave the loaf. This no-knead rustic bread with roasted garlic paired perfectly with the slow-simmered soup and a green salad I served for dinner.
How to Make No-Knead Rustic Bread with Roasted Garlic
THE DAY BEFORE:
Make the roasted garlic–click here for the instructions. Once it has cooled, carefully remove the separate cloves and chop them up a bit.
In a large mixing bowl, combine the flour, salt, and yeast. Add the warm water and chopped roasted garlic and use a rubber spatula to mix until combined. Cover the bowl tightly with plastic wrap and allow it to rest on your counter undisturbed for 18 to 24 hours.
THE DAY OF:
Place a round dutch oven along with a tight-fitting lid on the lowest rack of your oven. Preheat the oven (with the dutch oven & lid inside) to 450 degrees – about 20 minutes.
Dust the top of the dough with a few tablespoons of flour because it will be wet. Use a rubber spatula to scrape the sides of the dough & bowl, working your way around and underneath.
With a floured hand, pick up the dough and shape it into a ball.
Use oven mitts to remove the dutch oven lid then carefully place the balled loaf into the hot dutch oven (seam side down) and, using mitts, replace the HOT lid and slide the pot with the bread back into your oven. Bake for 30 minutes.
Remove the lid and continue baking the bread for another 15 minutes or until the top of the loaf is golden brown and crusty.
Carefully remove the bread from the Dutch oven, it should come out easily, to a wire rack to cool completely before slicing. Enjoy!
No-Knead Rustic Bread with Roasted Garlic
Ingredients
- 1 bulb of roasted garlic, chopped *Click link up above for the instructions
- 3 cups bread flour
- 1½ tsp kosher salt
- ¾ tsp active dry yeast
- 1½ cups WARM water
Instructions
- THE DAY BEFORE:Make the roasted garlic--click here for the instructions. Once it has cooled, carefully remove the separate cloves and chop them up a bit.
- In a large mixing bowl, combine the flour, salt, and yeast. Add the warm water and chopped roasted garlic and use a rubber spatula to mix until combined. Cover the bowl tightly with plastic wrap and allow it to rest on your counter undisturbed for 18 to 24 hours.
- THE DAY OF:Place a round dutch oven along with a tight-fitting lid on the lowest rack of your oven. Preheat the oven (with the dutch oven & lid inside) to 450 degrees – about 20 minutes.
- Dust the top of the dough with a few tablespoons of flour because it will be wet. Use a rubber spatula to scrape the sides of the dough & bowl, working your way around and underneath.
- With a floured hand, pick up the dough and shape it into a ball.
- Use oven mitts to remove the dutch oven lid then carefully place the balled loaf into the hot dutch oven (seam side down) and, using mitts, replace the HOT lid and slide the pot with the bread back into your oven. Bake for 30 minutes.
- Remove the lid and continue baking the bread for another 15 minutes or until the top of the loaf is golden brown and crusty.
- Carefully remove the bread from the Dutch oven, it should come out easily, to a wire rack to cool completely before slicing. Enjoy!
It turned out very beautiful! Love the golden crust and open crumb 🙂
Don’t you just love those no-knead bread recipes? So crusty. Your loaf looks delicious.
My mouth is watering just reading this, yum yum. Diane
I’m definitely going to be doing some bread baking this weekend…and maybe eating the whole loaf myself. Yuuummm.
Do you have to use bread flour? All I have is all purpose (everything is sold out!) Thanks!!
Ashley Jo,
I’ve never tried it with anything but bread flour so I’m not sure how it would turn out. If you give it a try, let me know how it goes.
-Pam