Ingredients:

  • 2 Tbsp Extra Virgin Olive Oil
  • 4 large cloves Fresh Garlic, minced or finely grated
  • 1/4 cup Fresh Basil Leaves, tightly packed and finely chopped
  • 3 cups Strong Bread Flour (or good quality All-Purpose Flour)
  • 1 1/2 tsp Fine Sea Salt
  • 1/4 tsp Instant Dry Yeast (not Active Dry Yeast)
  • 1 1/2 cups + 2 Tbsp Tepid Water (about 380 ml)
  • Extra Flour or Rice Flour, for dusting

Instructions:

  1. Prepare the Infusion: Heat the olive oil in a small pan over low heat. Add the minced garlic and sauté gently for 30–60 seconds until fragrant but not brown. Remove from heat and stir in the chopped fresh basil. Set aside to cool completely.
  2. Combine Dry and Wet Ingredients: In a large mixing bowl, whisk together the flour, salt, and instant yeast. Pour in the tepid water and the cooled garlic-basil oil mixture.
  3. Mix the Dough and Begin Bulk Fermentation: Use a wooden spoon or spatula to mix until just combined into a shaggy, sticky mass. Cover the bowl tightly and leave to rest at room temperature (68–72°F) for 12 to 18 hours until the dough has more than doubled and is covered in bubbles.
  4. First Fold and Prep: Generously dust a proofing basket (or towel-lined bowl) with rice flour. Scrape the slack dough onto a lightly floured surface. Gently stretch the dough into a rough rectangle, then fold it like an envelope (bottom third up, top third down).
  5. Final Shaping and Proof: Flip the dough over (seam side down) and gently pull the edges toward the center to create a taut, round ball. Place the dough seam side up into the prepared proofing basket. Cover loosely and let proof for 1.5 to 2 hours.
  6. Preheat and Transfer: 30 minutes before baking, place an empty 5–6 quart Dutch oven (with the lid on) into the oven and preheat to 450°F (230°C). Carefully remove the hot Dutch oven. Invert the dough onto a sheet of parchment paper, score the top once or twice, and carefully lower the dough (using the parchment paper) into the hot Dutch oven. Cover with the lid.
  7. Bake Covered and Uncovered: Bake for 30 minutes with the lid on. Remove the lid, reduce the temperature to 425°F (220°C), and bake for another 15–20 minutes until the crust is deep golden brown. Remove the loaf immediately and transfer to a wire rack. Crucially, allow the bread to cool for at least 60 minutes before slicing.