Roasted Garlic & Rosemary No-Knead Artisan Bread
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Roasted Garlic & Rosemary No-Knead Artisan Bread has gorgeous, golden brown crusty exterior and a soft, airy texture inside and is loaded with flavor from buttery, roasted garlic and fresh rosemary! It’s such an easy rustic bread recipe that you will wonder why you haven’t tried making no knead artisan bread before!
If you are feeling comfortable with this bread, you might want to move on to another easy bread recipe like my Sweet Molasses Brown Bread, Amish White Bread, or Easy Rosemary Focaccia Bread!
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Rosemary & Garlic No-Knead Artisan Bread
If you love crusty bread like I do, especially super flavorful breads that are great for dipping in balsamic vinegar, slathering with butter, or using to make elevated grilled cheese sandwiches, you are going to adore this easy Roasted Garlic & Rosemary No Knead Artisan Bread!
For anyone intimidated by yeast breads, this is the bread recipe for you.
There is no proofing yeast involved.
There is no kneading required.
It’s as simple as stirring everything together in one bowl and then leaving it alone.
No need to assess the stickiness or smoothness or elasticity of the dough.
And no need for fancy scoring on top of the loaf before it bakes, although you could dust the top of the loaf with flour and score a pattern or “X” shape in the top if you get really ambitious (which, as you can see from these photos, I did not).
A thick slice of this crusty bread is amazing with a bowl of lasagna soup or zuppa toscana.
And it really does make my favorite grilled cheese sandwiches ever with some cheddar melted between two buttered slices of this bread and then toasting it all on the griddle.
No Knead Artisan Bread Variations
Try adding 1 to 1 1/2 cups of mix-ins in the following combinations in place of the roasted garlic & rosemary for a totally different and delicious bread!
- Cranberry Pecan
- Hazelnuts & Dried Cherries
- Cheddar Jalapeno
- Cranberry, Orange Zest, & Sliced Almonds
- Raisin Walnut Cinnamon
- Pumpkin, Sunflower, & Poppy Seeds
- Sun-dried Tomato with chopped Basil
- Lemon zest, Thyme, & Asiago
- Pepperoni & Mozzarella
- Dark Chocolate, Dried Cherry, Pecan
Or leave out any mix-ins for a perfectly wonderful plain loaf that will go with any soup, salad or dinner!
Notes on Baking No Knead Artisan Bread
Mixing the dough together is pretty much as easy as it gets. All of the ingredients (including mix-ins) gets dumped into a bowl, stirred up, and then left on the counter for 12-18 (or even up to 24 hours).
“Shaping” the loaf consists of dumping the sticky dough onto a well-floured surface and forming it into a roughly ball-shaped lump.
The bread rises slowly as the gluten and flavor develop over a long period of time. Then, when you are ready to bake, there are two approaches that I have used and both work well.
METHOD 1: My preferred method is to use a 5.5 quart enameled cast iron Dutch Oven with a lid (I have this one but less expensive options work just fine!) but you could also use a baking dish covered with aluminum foil, your crockpot insert, stainless steel pot with a lid, a pizza stone with an oven-safe bowl big enough to cover the bread, and an old cast iron Dutch oven that you probably only pull out for camping trips.
The lid (or aluminum foil) traps moisture in with the bread while it bakes for 30 minutes, then you uncover the loaf and bake for an additional 10-15 minutes at the end to let it get golden brown on top.
METHOD 2: Alternatively, you could bake this roasted garlic & rosemary no knead artisan bread on a baking sheet with no lid. But you will want to create steam in the oven by placing a cast iron or metal pan on the rack below the one where you plan to bake the bread while the oven preheats.
Then, when you are ready to bake the bread, place the loaf on a baking sheet inside the hot oven and pour 1 cup of water into the hot cast iron or metal pan on the rack below the bread and immediately close the oven door to trap the steam and bake for 25-35 minutes, until the crust is golden brown.
I have even heard that instead of using a pan, you could just throw a handful of ice cubes in the bottom of the hot oven instead, but I haven’t tried that approach yet.
Once you have tried making this Roasted Garlic & Rosemary No Knead Artisan Bread, try something a little different where you can practice your kneading with these Cheesy Garlic Mozzarella Swirl Rolls! Or if you forget to prep this the night before, try my Easy Rosemary Focaccia Bread that is almost as easy and is ready in under an hour!
More Homemade Bread Recipes
- Homemade Potato Bread Recipe
- Easy Homemade Rye Bread
- Sweet Molasses Brown Bread
- Homemade French Bread
- Best Challah Bread Recipe
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Roasted Garlic & Rosemary No Knead Artisan Bread
Roasted Garlic & Rosemary No Knead Artisan Bread has gorgeous, golden brown crusty exterior and a soft, airy texture inside and is loaded with flavor from buttery, roasted garlic and fresh rosemary! It's such an easy rustic bread recipe that you will wonder why you haven't tried making no knead artisan bread before!
Ingredients
- 1 head garlic, roasted
- 1 tablespoon olive oil
- 3 cups all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon active dry yeast
- 1 1/2 cups room temperature water
- 1 tablespoon fresh rosemary, chopped
Instructions
- To roast the garlic, heat the oven to 425 degrees. Slice the top off the head of a garlic bulb to expose the cloves, then drizzle with 1 tablespoon of olive oil over the exposed garlic cloves. Wrap in tinfoil and roast for 45 minutes, then remove from oven and cool until the soft garlic can be squeezed out of the papery skin.
- In a large bowl, combine the flour, salt, yeast, rosemary, and roasted garlic. Add the water and stir to combine, just until it starts to come together in a very shaggy dough. Cover tightly with plastic wrap and let it sit on the counter at room temperature for 12-18 hours.
- When you are ready to bake the bread, place a dutch oven, pizza stone, or other oven-safe pan in the oven to preheat and heat the oven to 450 degrees.
- Working on a clean, well-floured surface, turn the dough out onto the counter or table and shape into a ball using floured hands. The dough will be very sticky.
- Drop the ball of dough into the preheated dutch oven or other baking dish, cover with lid or an oven-safe bowl, and bake for 30 minutes with the lid on. Remove the lid and bake for another 10-15 minutes, until golden brown and crusty on top.
- Remove bread from the dutch oven to cool completely before slicing.
Notes
- I have switched it up and used bread flour in place of all-purpose flour with good results, or some combination of the two, if you prefer bread flour for making bread.
- Preheating the dutch oven prevents the bread from sticking to the bottom, but if you are concerned, you can slide the ball of dough onto a piece of parchment paper before placing in the dutch oven.
- Adapted from The Comfort of Cooking via Simply So Good (and probably countless others - the basic recipe for this crusty bread has definitely made the rounds and is so simple that bread has likely been made this way for centuries before food bloggers came on the scene).
Nutrition Information:
Yield:
10Serving Size:
gAmount Per Serving: Calories: 154Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 320mgCarbohydrates: 30gFiber: 1gSugar: 0gProtein: 4g
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
I love making homemade bread. I just find it so satisfying…and the aroma is magical. I would have a hard time waiting for this to cool so I could devour it.
I could eat no knead bread all of the time! I especially LOVED all of your suggestions for add-ins! Im definitely going to definitely try several of them. And ps…. the photos of that melted cheese…. OMG… Stunning!
Love rosemary and garlic together and in bread it’s just sooo good. Texture of this loaf looks perfect, love that it’s no knead.
I just made a similar bread recently! So good with a nice beef stew or other cozy soup! I’ll have to try this one with the roasted garlic. Yummmm!
This looks so impressive and I can’t believe it’s no knead, would love to try this at the weekend!
I love the crusty exterior. That grilled cheese sandwich looks delicious! I don’t make enough bread and this is something I need to try. Great photos!
I love no knead bread but have never made one with roasted garlic or in a dutch oven so would love to try this. Would be great with a bowl of soup or salad:-) Love your photography too:-)
I kinda go crazy for roasted garlic and rosemary anyway…. but in an artisan bread? Give me the whole loaf!
Made the bread with rosemary and parmesan cheese. It turned out delicious! I used a glass container with a lid and it worked perfectly, soft in the middle, crusty on the outside.
Fantastic! I’m glad it turned out so well for you!
Do you chop the garlic after it’s roasted?
No, I just put it in whole. I like seeing the cloves of garlic in the bread as it is sliced and it really is so mild after roasting that it’s totally delicious getting a larger piece of garlic in a bite of the bread.
Wouldn’t you put the roasted garlic in the mixture in segments, not as a whole. Just a little confusing.
I didn’t realize that baking bread could be so easy. This recipe has changed my life. The overnight wait is the only drawback but it’s still totally worth it.
I’m so glad you tried this then!
How can I cook this on a pizza slab?
Just use Method 2 as mentioned in the post above and create some steam using a pan of water placed on the rack below your pizza slab.
Quick question as i cannot wait to try this recipe, would an oval Dutch oven work okay as well or does it have to be round?
Yes, an oval Dutch oven would work just fine!
Thank you so much for sharing this recipe, I think it has become a favorite with with many home bakers. I also make a savory bread but it is a soft bread yet very delicious. I use celery and cheddar cheese, perhaps we can substitute this for another flavor it will be nice, about 2 or 3 celery sticks and a cup of grated cheddar cheese or a strong flavored cheese of your choice. Happy baking and good eating.
Do we chop the garlic?
No, just leave it whole! It sounds crazy, but really it’s so buttery and mild that it works. And when you slice the bread the garlic will inevitably be sliced a bit as well.
what happens if you let it sit for 20-22 hrs?
You can do that – the flavors just get stronger and stronger as the yeast ferments.
Hi Amy! So glad I came across this recipe as it is my new favorite and I’ve made it twice in one week!
One problem I’ve had is that it doesn’t rise in the oven. It leaves me with a skinnier bread which is fine for toast and side bread with dinner but not for sandwiches. I’ve tested my yeast and even bought new to be safe. Any pointers?
I’m so glad you love this bread as much as we do! With this type of bread, the best way to get it to be higher is to use a small dutch oven pot, which sort of forces the bread to go up rather than out.
I want to try this! I’ve tried two Dutch oven breads and they have been great! But I use quick rise yeast and don’t let it rise for as long…as I’m not sure I should! Can I let it rise just as long as you say with the quick rise yeast? Thoughts?
I don’t really know if using quick rise yeast would cause less time to be needed or not. Part of the thing is that the longer, slow rise time also helps develop a unique flavor in the bread so I wonder whether that would change. I might have to get some and experiment!
I’m excited to give this bread a try for Thanksgiving! Logistically I have to make some things ahead of time— do you think this could be baked two days in advance? Or just one day? And what would be the best way to store it?
I would only do this one day in advance, but it should hold up well.
Great recipe! Could you post the ratios for the other mix-ins?
I will have to write them down as I make the different variations because I haven’t tried all of these – they just sound like good combinations to me or I have had similar versions at restaurants. But the idea is to not do more than 1 1/2 cups of mix-ins total. If its something like herbs, that will be a lot less because they impart a much bigger flavor with just a couple of tablespoons.
I just made this bread in a 8 quart Dutch oven, and noticed that it didn’t rise much like yours did. I saw another review that you mentioned to use a smaller Dutch oven. Would a 2 quart Dutch oven work or is that to small? I was also wondering if a 6 qt Dutch oven work too? Can’t wait to try the bread once it cools. 🙂
I don’t have a 2 quart Dutch oven so I’m not sure how that would work. My guess is just fine – it would just make the bread taller, which isn’t really a terrible thing. Any size will work, really, as the bread is going to bake up just fine regardless. The only difference is going to be the final look of the bread. I’ve even done it on a baking sheet totally free form and the bread was still tasty even if it didn’t get very tall.
Can the proofing be done in the refrigerator over night?
No, I don’t think that would work as well actually because it would slow the process down so much and it’s already the long proofing time on the counter overnight that makes this no-knead bread really work.
The flavor was really good. I didn’t have a whole garlic head so I chopped the one clove I had and also added about 1/2 tsp of powder. I doubled the recipe and I should have cooked it as 2 separate loaves. I dumped all the dough in one big cast iron. The bottom was overdone and the middle was gooey. I put it back in the oven at 350° for 15-20 min and got the middle cooked but it was spongey and very dense.
2nd try … getting better each try. This time I had a mostly full bulb of garlic that I roasted – yum! It really makes the bread next level. I again doubled it but this time I cooked 2 separate loaves. My mistake this time was putting wax paper in the bottom of pan. The bread didn’t stick to the pan but the wax paper stuck and practically became imbedded into the bottom and sides of bread. I was sad to cut off the yummy crusty exterior but bread was still fantastic. I’ll keep trying and hopefully eventually perfecting.
Oh no! Yes, definitely use parchment paper instead of wax paper for baking.
I loved this recipe! It was so easy to make and tastes amazing, just like from a bakery! I can’t wait to try different variations.
I love this bread! So easy to make. I can’t wait to try with different variations.
So wonderful! Followed directions exactly except..the garlic, used 1 1/2 heads that I cooked in my air fryer for 30 minutes. It was perfect! Thank you. Picked up some jalapeño’s and shredded sharp cheddar. Next!
I made this, and it turned out AMAZING! Thank you for your recipe. I loved the top, and how crusty it turns out.
Metric measurements would be MUCH better. More accurate and easier to scale up or down. Otherwise, love the recipe. I’ve been baking bread for over 40 years, the last ten or so has been the no-knead method. I’m 79 y.o. now and still bake one or two loaves per week for my wife and me. I flirted with sourdough for quite a while but the no-knead is easiest and gives fantastic results.
Tripled the batch. Used 1/3 whole wheat flour. The first first loaf was plain and great. The second loaf had herbs added in and was wonderful. The third loaf had 1 cup of finely chopped dried fruit with crystallized ginger marinated in apple brandy plus 1/2 cup dark chocolate chips (the fruit mixture was left from Christmas fruitcake making.) That loaf was our favorite. Looking forward to making cranberry pecan with chocolate chips.
Can you use whole wheat flour?
I have never tried this recipe with whole wheat flour, but I think it could work. I would start with half whole wheat and see how that goes.
Can I use jarred whole garlic cloves and if so do I still roast them? Thank you 😊
I have never tried the jarred whole garlic cloves, so I’m not really sure how well they would roast, but my guess is that you would be best off just using the cloves straight from the jar.
This might be a silly question … do I rightly cover the dough itself with plastic or the top of the bowl that contains the dough? I’m so excited!! Right now my dough is sitting on the counter wrapped up like a mummy and it’s getting puffy!!
Sorry to just be getting back to you on this now, but I would cover the bowl with the plastic.
Hello!
This looks delicious – wondering if you’ve tried this recipe with a sourdough starter instead of yeast?
I have not! I don’t have much experience with sourdough but maybe I should try it!
with winter coming up i will be harvesting my fresh rosemary to dry. have you made this bread with dried rosemary? if so, how much would it call for? Thanks!
I have not made it with dried rosemary, but you can usually substitute 1 teaspoon of dried rosemary for 1 tablespoon of fresh rosemary.
Love this recipe, it is a favorite in our house. Couple of questions.
1. Can I freeze?
2. If I divide into rolls would the cooking time be the same in the cast iron Dutch oven?
Yes, you can freeze this bread. As for dividing into rolls, I haven’t tried it before, but no, I think it would be a shorter cooking time.
I am so in love with the way this came out!! It’s beautiful and delicious ❤
I’ve baked bread before but really don’t like the smell of yeast so it had been years since trying it and this is now my favorite and go to recipe! Thank you so much for sharing it. It’s 10pm in CA and hubby and I couldn’t wait for it to cool completely haha we cut into it after about thirty minutes. Again, thank you!
That is a testament to good bread – when you can’t wait for it to cool down! I’m so glad you enjoy this!
Thank you thank you. I just made this and my family thinks I am a superstar.. so so good
Lol – I’m glad you all enjoyed it so much!
I just made this recipe following the instructions extremely carefully since I’ve never made bread before and been successful. It seems I have another failure. The bread is heavy like a brick and did not brown on top. The bread is so dense it didn’t cook inside.
I mistakenly thought that since the recipe called for no kneading and letting the dough sit at room temp for a long time, I might have a nice loaf of bread. Darn it!
We made this dough 5 pm, let it sit on the counter until 11am. I was a little worried because the dough was very wet and sticky. Dusted it with flour so I could shape it a bit. Pizza stone was pre heated in the oven, covered it Loosely with foil. I had baked the garlic until was quite caramelized. We removed the foil early.
This came out of the oven so nice. It almost looked like your photo. The slices showed a perfect bake and the garlic/rosemary aroma was mouth watering. We finished eating it as toast the next morning.
Thank you for sharing this with the world
You are so very welcome! I’m so glad it was such a good recipe for you! I always feel so much satisfaction from this recipe because it turns out so well every time!
Just wondering if I could use a bread pan instead of Dutch oven since I don’t own one?
Yes, you could. The bread wouldn’t have the same shape and a slightly different crust, but this would work. Or you could just put it on a baking sheet.
Hi! So I made the dough yesterday and let it sit for almost 24 hours. I dumped it out on a well floured countertop and the dough was beyond sticky. I couldn’t even touch it with floured hands. It was sticking to everything. I also couldn’t form it into a shape either. I’m baking it anyways, cause I don’t know how to help it. What did I do wrong?😩
Possibly nothing. It is an unusual bread recipe and the dough can be quite sticky. Maybe an extra 1/2 cup of flour next time would help, but I’m hoping it still turned out alright for you anyway!
Thanks for the response! So I ended up baking it and the taste was great, but the bread was so dense and the bottom was rock hard. The dough never rose very much, so I’m guessing it didn’t proof right? I tried not to over mix it at first but should the dough have been lumpy?
Hmm, it IS a pretty dense and crusty bread, like most rustic country type breads in my experience. But the bottom shouldn’t have been rock hard. I wish I had a better idea how to troubleshoot this for you. Yes, it’s okay for the dough to be lumpy/shaggy. Is there a chance your yeast is expired? That is sometimes the cause for bread failing to rise (although this bread doesn’t rise quite the same as other breads, it definitely should rise a bit.)
I made a loaf of the sun dried tomatoes and basil. I am not sure if I used too much water or didn’t bake it longs enough but it turned out pretty flat and the dough kind of sank when I tried to shape it. Any suggestions? Still tastes good but just a flatter loaf.
If you want it to be taller, try adding a little more flour or a little less water. It can also help to cook it in a smaller dutch oven. I love the sound of sun dried tomatoes and basil in this!
I tried making this bread today, it is the first bread I have ever attempted! I had the same problem as some other people in the comments with the dough being very runny and sticky, so I was unable to make a good ball shape. It still looks and smells amazing though, even if it didn’t rise too much! Can’t wait to try it! Will try adding some more flour next time 🙂
Update: it’s delicious!!!!
I made 2 loaves today and holy cow! This is a fantastic recipe. I have made several recipes of no-knead bread and this is my favorite. Crisp crust, but still airy and delicious inside. I made one loaf on a baking stone and the other in my dutch oven and both turned out great! I threw in some asiago cheese, sun-dried tomatoes, roasted garlic cloves, and some italian spices. Best bread I’ve ever made! I do think that the whole roasted garlic cloves were a bit overpowering, so I might try doing minced garlic instead.
Oh, I should also add that I live in a high elevation so I added about a cup extra water.
This bread turned out SO GOOD! It delicious & the crust on it is exactly what you want from a bread. I am no bread baker (I’ve never made it before) and this recipe is fool proof! I will be baking this all the time now!
Could I use whole wheat flour?
I haven’t tried, but I’m sure you could at least sub half of the flour with whole wheat! If you try it, please let me know how it goes!
Hi! I love this bread recipe but have recently gone gluten free. was wondering if you know of any success using gluten free all purpose flour?
I haven’t tried it! I have had good success with Bob’s Red Mill’s Gluten-Free 1-to-1 flour in the past, but that was with cookies and I have never tried it with breads.
Hi! Can I substitute the dry yeast for fresh yeast?
I haven’t worked with fresh yeast, so I can’t say. But probably?
I have minimal baking equipment (and no Dutch oven), so how do you suggest I bake it? I can cover it with foil or do water under the pan? If I cover the dough with aluminum foil, do I wrap it over the dough, so it touches? Or how would I do that
Either use a large pot with the dough inside it and aluminum foil over the top (so no, it shouldn’t touch the dough) if you don’t have an oven-safe lid OR use the method on the baking sheet with another pan underneath filled with water. Both methods are explained in more detail in the post.
Delicious! This was my first time making bread, followed the instructions exactly and it turned out great! I did put mine on parchment paper in a 3.5qt Dutch oven and it was perfect. It’s so quick an easy to put together, I made my dough around dinner, let it sit about 15 hours, and cooked it in the morning.
Thanks!
Made this bread with cranberry and thyme…made it in small buns and tripled the recipe as I wanted to deliver to friends that cannot go out at the moment. They all loved it so much! Will make again and again! Thank you 🙂
Could I use instant yeast instead of active dry yeast? And would that mess with the proofing time?
Absolutely you can use instant yeast. You don’t even have to bother with proofing it!
Looks like this could be our ‘pandemic’ bread for the duration. My question: how much does the loaf grow in the oven? I only have 2.5 quart (2.5 liter, actually) covered casserole dishes. Do I need to divide the dough into smaller loaves? Thx!
The loaf doesn’t grow a ton in the oven, but you could easily divide and make smaller loaves. I’ve even made rolls with it!
If I try the jalapeno cheese bread how much of each should I use? Can I use a cast iron deep well pot with lid?
It depends on how spicy you want the bread, but I would say to use probably 2 jalapenos with the steams and seeds removed and maybe 1 1/2 cups of cheese. And yes, any heavy pot or pan with a lid will work.
I tired this today and found the amount of flour may not have been enough as it was quite “soupy”. Also I did bake it on parchment paper in a Dutch oven, but it hadn’t said to grease either the Dutch oven or the paper so it stuck to the paper. Still, the aroma while baking was wonderful and now I’m waiting impatiently for it to cool so I can slice it!
Hello!
I’ve made this bread 4 times with different additions! Soooo yummy thank you so much!
I did run into a problem recently and wanted to see if you had any insight.
I added 3tbsp of poppy seeds and 3tbsp of rosemary.
Let it rise.. but had to go to work in the morning so I didn’t bake it until later. It was on the counter for about 24 hours (maybe a bit more) .
I put a towel over it this time instead of plastic wrap.
the dough didn’t seem to rise at all. And there was a dry crust like top when I went to add it to the Dutch oven, but the middle was soft and doughy.
Not sure what happened but it baked like a semi flat rock haha.
Any ideas?
Thanks !
That’s surprising that you would have such a different result on your fourth time! My guess is that if you used a damp towel instead of a dry towel it would prevent the crust from forming before baking it. So weird!
Can you please use a large cast Iron frying pan with a lid?
Sure!
Will it be a problem if the bread only rises overnight- about 8 hours?
It might be slightly more dense a loaf, but otherwise should work.
This recipe did not work for me at all. I followed the measurements exactly and it created a lumpy, dry, crumbly mess which did exactly nothing. Except waste all my ingredients.
I had to add extra water to get the right consistency for the bread. When it gets a little sticky, cover it and let it ride overnight.
Why is only the one rise necessary
It’s just the nature of this type of bread. The long, slow rise allows the gluten strands to develop without an additional rise.
Have my garlic in the oven now roasting to mix up a loaf, the only thing I’m leaving out is the rosemary to use it for a bowl to serve a spinach dip in for the 4th of July. I will dry the cubes of bread that is pulled out to use for a bowl then use the cubes to dip into the spinach dip.
Oh my goodness- so good, and so easy! I made the original recipe first (yummy) and then the pecan and dried cranberry one today. I added just a couple tablespoons of raw sugar to that one. Got rave reviews and a request for the recipe.
If I wanted to make this recipe into small single serving cob loaves, how would I do that. Should I break it up before it proves?
If you are making single serving loaves, then yes, I would divide it up before proofing.
If you wanted to cook this recipe in less than 12-18 hrs, say 6hrs, would you kneed it and let it do a second rise?
Yes, you would also want to increase the amount of yeast by at least double for a faster rise. The bigger problem is that this type of bread develops flavor during the long, slow rise, which you won’t get by speeding up the process. It will still probably taste good because of the addition of the rosemary and roasted garlic, but it won’t be quite the same.
Wondering if you could make this as loaves, baguette types the boule? If so, how? Thanks
I haven’t tried, but I think it would be possible by gently stretching out the dough into the correct shape. The key will be to not overhandle it, which would knock out the trapped gas.
I saw someone else asked if this could be proofed in the refrigerator. This is actually the only way I make artisan breads of all kinds. The slow, cold proof method (18 hours min and up to 3 days) allows the slow fermentation and ends up creating the large air bubble holes which help keep artisan bread chewy but less “thick” or dense. Not light like a regular bread loaf, but sheer perfection. As well, instant yeast will yield the same results as active dry, though I was a little surprised you didn’t start your yeast in the water first. Any particular reason why?
I find that with this type of artisan bread, there’s no need to proof the yeast since it has such a long time to develop overnight that it doesn’t need proofing.
this is the perfect bread recipe, i’ve gotten much praise, and directed all of the loaf-admirers to your wonderful blog post 🙂 thank you for the delicious and simple recipe!
GARLIC BULBS COME IN MANY SIZES , HOW MANY tS or TS?
I would say it’s a medium to large size garlic bulb.
“total time 50 MINUTES”
“let it sit . . . for 12-18 hours”
Thank you for pointing that out! I’ve edited the instructions to reflect the overnight waiting period.