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No-Knead Parmesan Garlic Artisan Bread

Cross-section view showing the airy crumb structure of homemade Parmesan Garlic Artisan Bread with a golden, crunchy crust.
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Bake a rustic, crusty loaf of artisan bread featuring a strong flavor of sharp Parmesan cheese and fresh garlic using a simple no-knead method.

Ingredients

Scale
  • 3 cups All-Purpose Flour
  • 1 1/2 teaspoons Salt
  • 1/4 teaspoon Instant Dry Yeast
  • 1 1/4 cups Cold Water
  • 1/2 cup Grated Parmesan Cheese, plus 2 tablespoons for topping
  • 3 cloves Garlic, minced
  • 1 tablespoon Olive Oil

Instructions

  1. In a large bowl, mix the flour, salt, and yeast together.
  2. Add the cold water and mix with a wooden spoon until just combined into a shaggy dough. Do not overmix.
  3. Cover the bowl tightly with plastic wrap and let it rest at room temperature for 12 to 18 hours. The dough will become bubbly and increase in volume.
  4. After the long rest, gently scrape the dough onto a lightly floured surface.
  5. Sprinkle the 1/2 cup of Parmesan cheese and the minced garlic over the dough. Gently fold the dough over itself a few times to incorporate the cheese and garlic without deflating the air too much. Shape it into a rough ball.
  6. Lightly oil the bowl you used earlier. Place the dough ball back in the bowl, cover, and let it rest for a second rise for 30 minutes.
  7. About 30 minutes before baking, place a Dutch oven with its lid inside your oven and preheat the oven to 450 degrees Fahrenheit (232 degrees Celsius).
  8. Carefully remove the hot Dutch oven from the oven. Gently place the dough into the hot pot. Drizzle the top with olive oil and sprinkle with the remaining 2 tablespoons of Parmesan cheese.
  9. Cover the Dutch oven and bake for 30 minutes.
  10. Remove the lid and bake for an additional 10 to 15 minutes, or until the crust is deep golden brown and crisp.
  11. Carefully remove the bread from the pot and let it cool completely on a wire rack before slicing.

Notes

  • For the best artisan texture, use a kitchen scale to measure the flour accurately.
  • If you prefer a milder garlic flavor, roast the garlic cloves before mincing and adding them to the dough.
  • The cold water is key to the slow fermentation process that develops the artisan flavor and structure.

Nutrition

Find it online: https://cookerykings.com/parmesan-garlic-artisan-bread-recipe/