This easy Basil and Garlic No Knead Bread has a crispy exterior and soft interior! It’s so simple and only takes a couple minutes to put together. No mixer needed.
3-5tbspextra flour or cornmeal to keep dough from sticking to the counter
Instructions
In a large bowl, combine the flour, active dry yeast, salt, dried basil, and garlic powder. Give it a stir before adding in the lukewarm warm.
Using a large wooden spoon (or a spatula), stir to combine, until everything has been incorporated.
Cover the same bowl with plastic wrap, and let the dough rest in a warm spot in your kitchen for 12 to 20 hours, until the surface is dotted with bubbles and have doubled in size.
Lightly flour your kitchen counter, gently remove the dough from the bowl onto the counter, and gently fold the dough into a round ball. I fold the dough from the sides and gently tuck the bottoms in with my fingertips.
On a flour sack towel (or parchment paper), sprinkle on cornmeal or flour then transfer the dough on to it, sprinkle more cornmeal/flour on top, and cover with a towel. Let rise for another 2 hours.
30 minutes before the second proof is done, heat the oven to 450F with your Dutch oven inside it.
When the proofing is done, carefully transfer the dough into the (HOT) Dutch oven, score the top of the bread lightly with a knife, bake for 30 minutes with the lid on, and then bake for 10-15 minutes with the lid off or until it has reached the golden shade of bread you desire.
Once done, let the bread rest for 10 minutes before cutting.