Dutch Oven Garlic and Herb Bread
Beginner friendly, dutch oven Garlic and Herb Bread made with fresh italian herbs, parmesan, and garlic.
Servings: 1 loaf
Equipment
- 5.5 quart Cast Iron Dutch Oven
Ingredients
- 150 grams all purpose flour 11-11.7% protein
- 350 grams bread flour 12.7% protein
- 1 tablespoon granulated sugar
- 2 ¼ teaspoons instant or fast acting yeast
- 1 1/2 teaspoons fine sea salt
- 1/4 cup Parmigiano-Reggiano cheese finely grated
- 1 tablespoon fresh rosemary finely chopped
- 1 tablespoon fresh basil finely chopped
- 1 tablespoon fresh thyme finely chopped
- 1 tablespoon fresh oregano finely chopped
- 3 fresh garlic cloves finely chopped
- 360 grams warm water (105-110 F), more if needed
Instructions
Make the Dough
- Using the bowl of a stand mixer, whisk together the bread flour, all purpose flour, salt, grated Parmigiano-Reggiano cheese, herbs, garlic, sugar and yeast.150 grams all purpose flour, 350 grams bread flour , 1 tablespoon granulated sugar, 2 ¼ teaspoons instant or fast acting yeast, 1 1/2 teaspoons fine sea salt, 1/4 cup Parmigiano-Reggiano cheese, 1 tablespoon fresh rosemary , 1 tablespoon fresh basil, 1 tablespoon fresh thyme , 1 tablespoon fresh oregano, 3 fresh garlic cloves
- Pour in the warm water and gently mix with a wooden spoon until all the flour is incorporated and the dough is sticky. *If dough seems dry, add one tablespoon of water.360 grams warm water
- Place the bowl on the stand mixer and using the dough hook on medium-high speed for work the dough for 4-5 minutes. The dough should stick to the hook and pull away from the sides of the bowl.
First Warm Rise
- Once the dough is formed, cover the mixing the bowl with a tea towel, and let the dough rise at room temperature for 2-3 hours, until doubled in size. I like to place my bowl by a warm window or in a cold oven with the light on.
Option #1: Long Cold Fridge Rest
- Cover bowl with plastic wrap and place in the fridge to chill for overnight for 12 hours. Or from 3-5 days to increase the tanginess in the dough to resemble sourdough. The dough will rise and fall while its chilling, and that's totally normal.
- Remove the dough bowl from the fridge and let sit at room temperature for about 10 minutes. Scrape the dough onto a floured surface and with lightly floured hands or a bench scraper gently shape the dough into round shape.
- Take your floured hands and pull up from one side stretching the dough inwards and folding it back onto itself. Moving around the dough clockwise continuing to stretch and fold to create a rough round shape. Dust with more flour as needed. Pinch together the seams and flip the dough over.
- Transfer dough using a bench scraper onto a piece of floured parchment paper, seam side down and carefully lower into a large bowl. Cover the bowl with a tea towel and place in a draft free location to rise at room temperature for 1 hour. The dough may not double in size, but it will puff slightly and rise more in the oven.
Option #2: No Fridge
- Scrape the dough onto a floured surface and with lightly floured hands or a bench scraper gently shape the dough into round shape.
- Take your floured hands and pull up from one side stretching the dough inwards and folding it back onto itself. Moving around the dough clockwise continuing to stretch and fold to create a rough round shape. Dust with more flour as needed. Pinch the seams together and flip the dough over.
- Transfer dough seam side down onto a piece of floured parchment paper using a bench scraper and carefully lower into a large bowl. Cover the bowl with a tea towel and place in a draft free location to rise at room temperature for 1 hour. The dough may not double in size, but it will puff slightly and rise more in the oven.
Bake Loaf
- Preheat your oven to 475℉ ( 240℃) and place your Dutch Oven on the middle to lowest shelf to warm for about 20 minutes.
- Now that the dough has rested, you score your bread down the middle using a sharp knife or bread lame.
- Use oven mitts to carefully remove the preheated dutch oven and place carefully on your stove top or heat proof surface. Remove the rested dough from the bowl by lifting up on the parchment paper. Gently lower down the dough into the HOT dutch oven by holding the sides of the parchment paper and then place the lid on top.
- Place the dutch oven back into the heated oven and bake the bread for about 35 minutes, then remove the lid and let it bake for final 10 minutes uncovered for a nice golden crust.
- Once fully baked, remove the dutch oven from the heated oven.
- Carefully lift the loaf from the dutch oven by pulling up on the parchment paper. Place the bread directly onto a wire cooling rack to completely cool before slicing.
- Slice the loaf and serve with dipping oil, cheeses, or fruit spreads.
Notes
Flour Used:
- All Purpose: King Arthur Flour 11.7% protein
- Bread Flour: King Arthur Bread 12.7% protein