1tablespoondried rosemary or several sprigs of fresh
Instructions
Combine flour, salt, yeast, garlic, and rosemary in a mixing bowl. Stir in water.
3 1/4 cups all purpose flour, 1 1/2 teaspoons salt, 1/2 teaspoon active dry yeast, 6 - 8 cloves garlic, 1 tablespoon dried rosemary or several sprigs of fresh, 1 1/2 cups warm water
Cover with a damp kitchen towel and allow to sit at room temperature for 8-24 hours. It will become bubbly.
Dust your working surface with flour. Turn dough out onto floured surface and form a ball by tucking the loose "edges" of the dough under and rolling the dough on the surface. Transfer to parchment paper and allow to rest for 30 minutes.
While dough is resting, place a cast iron Dutch oven in the oven and preheat to 450ºF.
Use a sharp knife to make an "X" in the top of the loaf.
Lift bread to the Dutch oven and cover.
Bake for 30 minutes. Uncover and bake for 15 more minutes, until the bread is nicely browned.
Remove from oven and cool before slicing.
Notes
You can also use instant yeast in this no knead bread recipe.
If you do not have a Dutch oven or enameled cast iron pan, a heavy duty stoneware casserole dish will work.
Cutting the parchment paper to fit the bottom of your pan and leaving "handles" makes it even easier to move the bread into the Dutch oven.