Comments on: Roasted Garlic Rosemary Artisan Bread

By: Nyla

Nyla — Sun, 18 Oct 2026 18:07:03 +0000

Love this bread so much. Excellent recipe, thank you so much.

By: Lisa K

Lisa K — Sat, 17 Oct 2026 21:34:58 +0000

Absolutely love this bread, I’ve made it at least seven times. Really enjoy it.

By: Melanie

Melanie — Sat, 10 Oct 2026 13:18:11 +0000

I made two loaves this weekend, one for me and one for my mom and we loved it toasted with butter. The best.

By: Cathy Pollak

Cathy Pollak — Wed, 17 Jun 2026 22:40:18 +0000

In reply to Madison. Good point. I use a 5.5-quart Dutch oven for this bread, but a 5- to 6-quart Dutch oven works well. Larger Dutch ovens will still work, but the dough may spread a little wider before it starts rising upward.

By: Madison

Madison — Wed, 17 Jun 2026 14:23:26 +0000

My first time on your site. Like the detailed recipes, and I am going to try this one. One complaint I have (and it happens on many of these blogs) is the size of the dutch oven is never given. I have 4 sizes of dutch ovens, and confident I can figure it out. But it amazing that so much thought and effort is put into these recipes and something as basic as the size of the cooking vessel/pan is omitted.

By: Karen

Karen — Sun, 07 Jun 2026 09:11:32 +0000

Love how this bread turned out. It had a perfect crust and the dough gave me no trouble at all.

By: Laura

Laura — Thu, 04 Jun 2026 23:30:16 +0000

This is my favorite bread recipe of yours. It always turns out so good.

By: Liam

Liam — Thu, 04 Jun 2026 19:38:31 +0000

Excellent bread recipe. It turned out great.

By: Carol

Carol — Sun, 31 May 2026 07:35:06 +0000

My bread came out so beautiful and tasty, thanks for the recipe.

By: Cathy Pollak

Cathy Pollak — Sat, 30 May 2026 00:09:28 +0000

In reply to Bev.

If you’re refrigerating the dough overnight, do it after the first rise and before shaping. Cover the bowl and refrigerate the dough for up to 24 hours.

The next day, let the dough sit at room temperature for 30 to 60 minutes if it feels very cold and tight, then shape it, add the roasted garlic filling, and proceed with the second rise as written.

Yes, it still needs the second rise after shaping. The overnight refrigeration slows fermentation but doesn’t replace the final proof that gives the loaf its volume and texture before baking.