Parmesan Garlic Artisan Bread (Print Version)

Rustic European-style loaf with savory Parmesan and aromatic garlic, featuring crispy golden crust and tender interior.

# Components:

→ Dough

01 - 3 1/4 cups all-purpose flour
02 - 2 teaspoons salt
03 - 1 teaspoon granulated sugar
04 - 2 teaspoons active dry yeast
05 - 1 1/2 cups warm water (110°F)
06 - 2 tablespoons olive oil

→ Add-ins

07 - 1 cup freshly grated Parmesan cheese
08 - 2-3 cloves garlic, minced
09 - 1 tablespoon chopped fresh rosemary or parsley (optional)

# Directions:

01 - In a large mixing bowl, combine flour, salt, and sugar.
02 - In a small bowl, dissolve yeast in warm water. Let stand for 5 minutes until foamy.
03 - Pour yeast mixture and olive oil into dry ingredients. Mix with a wooden spoon until a sticky dough forms.
04 - Fold in Parmesan cheese, minced garlic, and optional herbs. Stir until evenly incorporated.
05 - Cover bowl with a clean towel or plastic wrap. Let rise in a warm place for 12-18 hours or overnight until doubled and bubbly.
06 - Turn risen dough onto a floured surface. Gently shape into a round loaf, handling lightly to retain airiness.
07 - Place loaf on parchment paper and let rest for 30 minutes. Preheat oven to 450°F with Dutch oven inside to heat.
08 - Score the top of the loaf with a sharp knife or lame in your desired pattern.
09 - Using oven mitts, carefully transfer dough with parchment into hot Dutch oven. Cover with lid and bake for 30 minutes.
10 - Remove lid and bake for 15 minutes more until golden brown and loaf sounds hollow when tapped.
11 - Transfer to wire rack and cool for at least 30 minutes before slicing.

# Expert Advice:

01 -
  • A long, slow overnight rise does most of the work for you, so you're not fussing with dough all day long.
  • Parmesan and garlic fold right into the dough itself, so every single bite tastes incredible without needing to butter and season afterwards.
  • The Dutch oven trick creates a bakery-quality crust that sounds hollow when you tap it, which honestly feels like a small miracle.
02 -
  • The overnight rise isn't a shortcut—it's the entire point, building flavor and structure that a fast rise simply cannot create, so patience here is everything.
  • Your dough will look disturbingly sticky and loose compared to what you might expect, but that's exactly what creates an open, tender crumb with irregular holes, so don't panic and add extra flour.
03 -
  • A Dutch oven that's thoroughly preheated—I mean genuinely hot for at least twenty minutes—is the difference between a good loaf and one with a crispy, shattering crust that sounds like you tapped it with a spoon.
  • If your kitchen is cold, set your rising dough in an oven with just the light on, creating a gentle warmth that's ideal for overnight fermentation without drying out the surface.
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