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No-Knead Rustic Bread with Roasted Garlic
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No-Knead Rustic Bread with Roasted Garlic

Course Breads and Muffins
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
The dough needs a resting time of 18-24 hours 18 hours
Total Time 19 hours 40 minutes
Servings 1 Loaf (about 10 slices)
Author Pam / For the Love of Cooking

Equipment

  • Large Bowl
  • Large Dutch oven with Lid
  • Wire Cooling Rack

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:
    Prepare the roasted garlic–click here for instructions. Once it has cooled, carefully remove the cloves and chop them into small pieces.
  • 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 let it rest on the counter undisturbed for 18 to 24 hours.
  • THE DAY OF:
    Place a round Dutch oven covered with a tight-fitting lid on the lowest rack of your oven. Preheat the oven (with the Dutch oven & lid inside) to 450 degrees for 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, shape the dough into a ball.
  • Use oven mitts to remove the Dutch oven lid, then carefully place the dough ball into the hot Dutch oven (seam side down). Using oven mitts, replace the HOT lid, and slide the pot, including the bread, back into the oven.
  • Bake for 30 minutes.
  • Remove the lid and bake for 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.
  • Place on a wire cooling rack to cool completely before slicing. Enjoy!