NO KNEAD CRUSTY DUTCH OVEN HERB LOAF! EASY ARTISAN BREAD RECIPE FOR BEGINNERS!

Heat 2 cups of water until warm to the touch, but not hot enough to burn your finger.

Add the entire packet of active dry yeast to the warm water and stir to combine. Let it sit until foamy, about a few minutes.

Measure out 600 grams of all-purpose flour and add 1 teaspoon of salt, 1.5 tablespoons of dried thyme, and 1 teaspoon of freshly ground black pepper. Combine all dry ingredients.

Once the yeast is foamy, mix in 1 tablespoon of Better Than Bouillon garlic soup base with the yeast and water mixture.

Create a well in the dry ingredients and pour the yeast mixture into the well. Stir until combined into a shaggy dough without kneading.

Cover the dough and place it in a warm spot to rise for about 1.5 to 2 hours until doubled in size.

After rising, fold the dough in on itself about eight times to form a square shape. Cover and let it rise again for another 1.5 hours.

Preheat the oven to 450 degrees Fahrenheit and place the Dutch oven inside to heat up for about an hour.

Lightly flour a counter and tip the dough out, shaping it into a round ball without kneading.

Grease the bowl with olive oil and place the shaped dough back in for one last rise while the Dutch oven heats up.

Once the Dutch oven is hot, tip the dough upside down into it, pinching the top for a rustic look. Cover and bake for 30 minutes with the lid on, then remove the lid and bake for an additional 15 minutes until golden brown.

Equipment Needed

Allergens