Print

Knead Rosemary Dutch Oven: 5 Steps to Artisan Bread

Knead Rosemary Dutch Oven
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This No Knead Dutch Oven Bread recipe offers a simple and rustic way to bake a flavorful, crusty bread infused with fresh rosemary.

Ingredients

Scale
  • 3 cups all-purpose flour (360g)
  • 1¾ tsp sea salt (9g)
  • ¾ cup fresh rosemary leaves, chopped (22g) or 2-4 tbsp dried rosemary
  • ½ tsp active dry yeast (2g)
  • 1½ cups water (341g), room temperature

Instructions

  1. In a large bowl, combine the flour, sea salt, chopped rosemary, and active dry yeast. Add the room temperature water and use a spatula to thoroughly blend until the mixture forms a wet, sticky dough.
  2. Cover the bowl tightly with plastic wrap or a damp clean dish towel and leave it on your kitchen counter to ferment overnight for at least 12 hours.
  3. About 30 minutes before baking, place your Dutch oven with its lid inside your oven and preheat to 450°F (230°C).
  4. Using oven mitts, carefully take the preheated Dutch oven from the oven and set it on a heat-safe surface. Remove the lid.
  5. Lightly flour a clean surface and your hands. Gently remove the risen dough from the bowl and fold it a couple of times to form a rough ball. Place the dough ball into the bottom of the hot Dutch oven.
  6. Cover the Dutch oven with its lid and bake for 30 minutes.
  7. Remove the lid and continue baking the bread for another 15-20 minutes until the crust turns golden brown and crispy on top.
  8. The loaf should be deeply browned with a crisp crust. Tap the bottom of the bread gently; it should sound hollow.
  9. Carefully remove the bread from the Dutch oven and place it on a wire rack to cool before slicing and serving.

Notes

  • The slow fermentation enhances flavor and gluten without kneading.
  • Ensure the Dutch oven is preheated for a crispy crust.
  • Cooling the bread prevents a gummy crumb.

Nutrition

Find it online: https://keepityummy.com/knead-rosemary-dutch-oven/

×