This incredibly easy, no-knead bread develops a deep, complex flavor with an open, airy crumb and a crisp, golden crust. The long rise is the secret to its fantastic texture and taste.
Yields: 1 loaf
Prep time: 20 minutes + 18-24 hours rising
Cook time: 30-40 minutes
Ingredients
3 cups (360g) all-purpose flour
3 cloves garlic, minced
1 tablespoon finely chopped fresh rosemary
1 ¼ teaspoons kosher salt
¾ teaspoon freshly ground black pepper
½ teaspoon instant yeast
1 ½ cups (350ml) water, at room temperature
2 tablespoons cornmeal, for dusting
Instructions:
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Method 1: Classic Oven Baking
This method produces a traditional, round loaf with a crisp, crackly crust.
Step 1: Mix and First Rise
In a large bowl, whisk together the flour, minced garlic, rosemary, salt, pepper, and instant yeast. Pour in the water and stir with a wooden spoon or your hand until a shaggy, sticky dough forms and no dry streaks of flour remain. This should take about 30-60 seconds.
Step 2: Long Fermentation
Cover the bowl tightly with plastic wrap and let it rest at room temperature (ideally 70°F/21°C) for 18 to 24 hours. The dough is ready when its surface is covered with small bubbles and it has more than doubled in size.
Step 3: Shape and Second Rise
Lightly oil a 10-inch cast-iron skillet or coat it with nonstick spray. Sprinkle the bottom and sides evenly with the cornmeal.
Turn the risen dough out onto a lightly floured surface. With floured hands, gently fold the dough over itself a few times and shape it into a rough ball. Place the dough ball into the prepared skillet.
Step 4: Final Rise
Cover the skillet with a clean kitchen towel and let the dough rise again at room temperature until it has puffed up and nearly doubled. This will take about 2 hours. The dough is ready when it holds a slight indentation when gently poked with a finger.
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