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Overnight Rosemary Dutch Oven Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 57 reviews
  • Author: Ivy
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 12 hours 50 minutes
  • Yield: 6 servings
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Description

This Overnight Rosemary Dutch Oven Bread is a rustic, aromatic loaf that combines the fragrant flavor of fresh rosemary with the ease of an overnight rise. Using a simple mix of all-purpose flour, yeast, and a touch of maple syrup, this recipe requires minimal active preparation time and results in a beautifully crusty bread baked to perfection in a Dutch oven. Perfect for slicing fresh and serving with butter or your favorite spreads.

Ingredients

Dry Ingredients

  • 4 1/2 cups all-purpose flour (570 grams)
  • 1 packet rapid rise instant yeast (7 grams)
  • 2 tsp salt

Wet Ingredients

  • 2 tsp maple syrup (or honey)
  • 2 tsp chopped fresh rosemary
  • 1 tsp olive oil
  • 2 cups very warm water (115-120°F)

Instructions

  1. Combine Dry Ingredients: In a medium mixing bowl, sift the all-purpose flour, salt, and rapid rise instant yeast. Whisk these ingredients together thoroughly to mix evenly.
  2. Mix Wet Ingredients: In a large measuring cup, combine the olive oil, chopped fresh rosemary, maple syrup (or honey), and warm water. Stir to combine.
  3. Form Dough: Pour the wet mixture into the bowl with the dry ingredients. Stir gently with a spatula until just combined and no dry flour remains at the bottom of the bowl. The dough should appear shaggy and rough.
  4. First Rise: Lightly grease the inside of a medium mixing bowl and transfer the dough into it. Cover tightly with plastic wrap and let it rise in a warm place for 2-3 hours until doubled in size.
  5. Fold the Dough: After the first rise, lightly flour a flat surface and carefully turn the dough out. Using a bench scraper, fold the dough over itself by rotating and folding 8-12 times to develop gluten strength.
  6. Second Rise: Lightly grease another medium mixing bowl. Transfer the folded dough to this bowl, cover tightly with plastic wrap, and let it rise in a warm place for 12 hours or overnight until doubled in size again.
  7. Preheat Dutch Oven: After the overnight rise, preheat your oven to 450°F with the empty Dutch oven and lid inside.
  8. Final Shaping: Lightly flour a flat surface again and turn the dough out. Fold the dough on itself 8-12 times with a bench scraper, then shape the dough into a loaf form.
  9. Prepare for Baking: Transfer the shaped dough onto a piece of parchment paper, reshaping gently with your hands if needed.
  10. Bake Covered: Carefully place the parchment paper with dough into the preheated Dutch oven. Cover with the lid and bake for 45 minutes.
  11. Finish Baking Uncovered: Remove the lid and continue baking for an additional 5-10 minutes until the crust is golden brown and crisp.
  12. Cool: Remove the bread from the Dutch oven along with the parchment paper. Slide the bread onto a wire rack and allow it to cool completely before slicing.

Notes

  • Use very warm water (115-120°F) to activate the yeast properly without killing it.
  • The overnight rise in the refrigerator can be an option for a slower fermentation, but this recipe calls for a warm place for a more active rise.
  • Adjust baking time slightly depending on your oven's actual heat; crust should be golden brown.
  • Fresh rosemary imparts the best flavor, but dried rosemary may be substituted in smaller quantity.
  • Use parchment paper to prevent sticking and for easier transfer of dough into the Dutch oven.

Find it online: https://ivysrecipes.com/overnight-rosemary-dutch-oven-bread-recipe/