Dutch Oven Rosemary Bread Loaf
Prep time
Cook time
Total time
Serves: 1 loaf
  • 375 g flour (3 cups)
  • 355 ml water (1½ cups)
  • ½ teaspoon yeast
  • 2 teaspoons salt
  • 1½ teaspoons dried rosemary
  1. Mix together the flour, water, yeast, and salt in a large bowl until well combined. The dough will be very sticky.
  2. Cover with plastic wrap and place in the refrigerater over night.
  3. The next day, remove the dough from the refrierater and let come to room temperature.
  4. Dust the top of the dough with flour and stretch the dough by pulling the dough out from the sides and laying on top. Continue with process until all sides have been stretched.
  5. Let rest for about 30 minutes.
  6. Remove the dough from the bowl and form into a loaf. Place in a well floured bowl upsidedown. Let rise in a warm place until doubled in size, about 1½ hours.
  7. Preheat the oven to 230 Celsius or 445 Fahrenheit. Place the dutch oven in the oven to heat up.
  8. Once the dough has risen and the oven is completely preheated. Remove the dutch oven from the oven and carefull place the dough inside, right side up.
  9. Cover with the lid and bake for 30 minutes.
  10. Remove the lid and bake for another 15 minutes or so, to get that golden brown crust.
  11. Let cool, and enjoy!
Recipe by Baking My Way Through Germany at http://www.bakingmywaythroughgermany.com/2016/02/dutch-oven-rosemary-bread-loaf/