As someone who’s baked thousands of loaves, I can tell you that this no-knead bread recipe revolutionizes home baking. Drawing inspiration from traditional Italian bread making, this method combines old-world flavor with modern simplicity. The long, slow fermentation develops complex flavors while requiring minimal hands-on time, making it perfect for busy home bakers who want professional results.
The magic lies in the combination of fresh rosemary and garlic, which infuses the bread with Mediterranean aromatics as it bakes in a cast iron skillet. This method creates a crusty exterior while maintaining a soft, chewy interior – exactly what you’d expect from an artisanal bakery.
Time Requirements
- Prep Time: 15 minutes
- First Rise: 18-24 hours
- Second Rise: 2 hours
- Baking Time: 30-40 minutes
- Total Time: 20-27 hours
- Servings: 8
Ingredients
- 3 cups all-purpose flour (375g)
- 3 cloves garlic, minced (about 15g)
- 1 tablespoon fresh rosemary, finely chopped (3g)
- 1¼ teaspoons kosher salt (7g)
- ¾ teaspoon freshly ground black pepper (2g)
- ½ teaspoon instant yeast (2g)
- 1½ cups room temperature water (350ml)
- 2 tablespoons cornmeal (20g)
Detailed Instructions
1. Initial Dough Preparation
Begin by finely mincing your garlic and chopping your rosemary. The smaller the pieces, the more evenly they’ll distribute throughout the dough. In a large mixing bowl, combine your flour, minced garlic, chopped rosemary, kosher salt, freshly ground black pepper, and instant yeast. Mix these dry ingredients thoroughly to ensure even distribution of the seasonings.
2. Mixing the Dough
Pour in your room temperature water and mix using either a wooden spoon or your hand until you achieve a shaggy, sticky dough – this should take about 30 seconds. Don’t worry about making it smooth; the long fermentation will take care of that. The dough will look rather rough and uneven at this stage – that’s exactly what we want.
3. First Fermentation
Cover your bowl tightly with plastic wrap to prevent the dough from drying out. Let it stand at room temperature (approximately 70°F/21°C) for 18 to 24 hours. During this time, the dough will undergo a long, slow fermentation that develops flavor and creates a bubbly, airy texture. You’ll know it’s ready when the surface is dotted with bubbles and has a slightly domed appearance.
4. Preparing for Second Rise
After the first fermentation, prepare your 10-inch cast iron skillet by coating it with oil or non-stick spray. Sprinkle the cornmeal evenly across the bottom – this prevents sticking and adds a pleasant crunch to the bottom crust.
5. Shaping the Dough
Lightly flour your work surface and turn out the dough. The dough will be very soft and sticky – this is normal. Using floured hands, gently shape it into a round loaf without kneading. Handle the dough as little as possible to maintain the air bubbles that have developed during fermentation.
6. Second Rise
Carefully transfer your shaped dough to the prepared skillet. Cover with a clean kitchen towel and let it rise at room temperature for about 2 hours. The dough is ready when it has roughly doubled in size and slowly springs back when gently poked with a finger.
7. Baking
Preheat your oven to 450°F (230°C) about 30 minutes before baking. Place the skillet in the preheated oven and bake for 30-40 minutes, or until the bread is deeply golden brown and sounds hollow when tapped on the bottom. The internal temperature should reach 190°F (88°C).
Expert Tips
- Use fresh rosemary for the best flavor – dried rosemary won’t provide the same aromatic result
- Room temperature water is crucial – too hot or cold will affect yeast activity
- The dough should be quite wet – this creates the characteristic open, airy crumb
- Don’t skip the cornmeal – it prevents sticking and adds wonderful texture
- Let the bread cool for at least 30 minutes before slicing
Nutrition Information (per serving)
- Calories: 165
- Protein: 4.5g
- Carbohydrates: 34g
- Fiber: 1.2g
- Fat: 0.5g
- Sodium: 365mg
This bread is best enjoyed fresh from the oven, but will keep for 2-3 days stored in a paper bag at room temperature. The garlic and rosemary flavors actually intensify slightly over time, making it perfect for sandwiches or toast the next day. Try serving it warm with good olive oil for dipping, or use it to make incredible grilled cheese sandwiches.
Remember, the key to success with this recipe is patience – the long fermentation time is what gives this bread its amazing flavor and texture. The result is a professional-quality loaf that rivals any artisanal bakery, made right in your own kitchen.
