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Garlic Herb No Knead Bread Recipe

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This Garlic Herb No Knead Bread is a rustic, flavorful loaf made effortlessly with a long fermentation process. Infused with Italian herbs and aromatic garlic, this bread features a crispy crust and tender crumb without any kneading. Perfect for home bakers looking for an easy yet impressive artisan-style bread.

Ingredients

Dry Ingredients

  • 3 cups all-purpose flour
  • 2 teaspoons salt
  • ½ teaspoon yeast

Wet Ingredients

  • 1 ½ cups lukewarm water (about 70-80°F)

Flavorings

  • 2 tablespoons Italian seasoning
  • 5 cloves garlic (smashed into small pieces)

Instructions

  1. Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, salt, and yeast until well combined.
  2. Add water and mix: Pour in 1 ½ cups of lukewarm water and stir until a shaggy, sticky dough forms.
  3. Cover and ferment: Cover the bowl tightly with greased plastic wrap and leave it to ferment at room temperature for 12 to 18 hours, ideally overnight, to develop flavor and texture.
  4. Add seasoning and garlic: When ready to bake, sprinkle the Italian seasoning and smashed garlic over the dough to incorporate the aromatic flavors.
  5. Preheat the oven and pot: Heat your oven to 450°F. Place a heavy cast iron pot with its lid inside the oven to preheat for 30 minutes, ensuring it is very hot.
  6. Shape the dough: Transfer the dough onto a surface heavily dusted with flour or parchment paper. With floured hands, gently shape it into a round ball without deflating it too much.
  7. Rest dough while pot heats: Cover the dough with greased plastic wrap and let it rest briefly as the pot finishes heating.
  8. Transfer dough to pot: Carefully remove the hot cast iron pot from the oven, place the dough inside, and cover with the lid.
  9. Bake covered: Return the pot to the oven and bake covered for 30 minutes to allow the bread to rise and form a crust.
  10. Bake uncovered: Remove the lid and bake the bread for an additional 10 minutes to develop a golden, crusty exterior.
  11. Cool the bread: Remove the bread from the oven and place it on a cooling rack to cool before slicing.
  12. Optional cooling method: For softer bread, cool for 5 minutes on the rack, then place the loaf in a plastic bag left slightly open. For a crustier loaf, let it cool fully to room temperature uncovered.

Notes

  • Using a cast iron pot is essential for creating steam and mimicking a professional bread oven environment, leading to a crisp crust.
  • Do not knead the dough; the long fermentation develops gluten naturally.
  • The dough will be sticky and shaggy—do not overwork it when shaping.
  • Allow enough time for the dough to ferment overnight for the best flavor and texture.
  • Adjust oven rack position so the pot fits comfortably without touching the oven walls.
  • Use a kitchen towel or oven mitts when handling the hot pot to avoid burns.

Find it online: https://glowcooks.com/garlic-herb-no-knead-bread-recipe/