Basil and Garlic No Knead Bread: The Rustic Dutch Oven Artisan Loaf

Instructions:

1. Combine all dry ingredients (flour, salt, yeast, and dried basil) in a large bowl and whisk until thoroughly mixed.
2. Add the lukewarm water and the mashed roasted garlic to the dry ingredients. Use a rubber spatula or wooden spoon to mix just until a shaggy, wet dough forms and there are no streaks of dry flour remaining. Do not overmix or knead.
3. Cover the bowl tightly with plastic wrap or a kitchen towel, ensuring it is airtight. Allow the dough to rest at cool room temperature (68–72°F / 20–22°C) for 12 to 18 hours for the bulk fermentation. The dough should at least double in size and be highly aerated.
4. Lightly flour your work surface and hands. Gently scrape the dough out of the bowl. Fold the edges of the dough toward the center a couple of times to create tension and a round shape, being careful not to push out too many gas bubbles.
5. Line a smaller bowl or proofing basket with parchment paper. Transfer the dough, seam-side down, onto the parchment paper. Cover lightly and allow to proof for 1.5 to 2 hours. The dough should look puffed and pass the poke test (slowly springs back).
6. Place a 5-6 Quart Cast Iron Dutch Oven (with the lid on) into the oven and preheat the oven to 450°F / 230°C. Allow the Dutch oven to heat for at least 30 minutes.
7. Carefully lift the dough (using the parchment paper as a sling) and drop it into the blistering hot Dutch oven. Replace the lid. Bake for 30 minutes with the lid on.
8. Remove the lid and reduce the temperature slightly to 425°F / 220°C. Bake uncovered for another 15 to 20 minutes, or until the crust is deep golden brown and the internal temperature registers 200–210°F (93–99°C).
9. Immediately transfer the finished loaf to a cooling rack. Do not slice the bread until it is fully cooled (about 1.5 to 2 hours), as slicing hot bread will ruin the interior texture.