A loaf of no knead bread with two whole heads of roasted garlic baked right in.
1) Slice off the very top of each head of garlic and wrap them in foil. Then drizzle in a tiny amount of olive oil and sprinkle with salt.
2) Bake these at 350 degrees until the garlic is very tender and fragrant, about 30 minutes.
3) Let the roasted garlic cool for a few minutes and then squish out all the garlic cloves and mush them up with a fork. Don’t over-mush though. Some pieces of garlic are nice.
4) To make the dough, add the flour, salt and yeast in a large bowl.
5) Mix together and then mix in the mashed garlic with your hands making sure the garlic is well-distributed.
6) Stir in the water and, using your hands, mix until the dough is together in a loose ball.
7) Cover and let rise for 14-18 hours at room temperature.
8) Pour the dough onto a lightly floured surface and fold it over itself a few times. Form a loose rectangle with the dough.
9) Sprinkle a good layer of cornmeal or semolina flour on a clean towel and add the dough loaf seam-side down on the towel.
10) Cover and let rise again for 2 hours.
11) Preheat your oven to 500 degrees with the pot of a dutch oven in the pan for 30 minutes. Don’t pre-heat the lid of the pot. Your pan and oven should be very hot.
12) Take out the pan and flip your dough into the pan. Put on the lid immediately and cook, with the lid on, at 500 degrees for 30 minutes.
13) Remove the lid and cook for an additional 15-20 minutes.
14) Remove bread from pan and cool on a wire rack for at least an hour before slicing.