Rustic Crusty Bread (Printable)
Golden crackling crust with airy chewy crumb. Simple no-knead method for bakery-style artisan loaves.
# What You'll Need:
→ Dough
01 - 3 cups all-purpose flour
02 - 1 1/2 teaspoons salt
03 - 1/2 teaspoon instant yeast
04 - 1 1/2 cups lukewarm water
# How To Make It:
01 - In a large mixing bowl, combine flour, salt, and instant yeast. Stir until thoroughly blended.
02 - Add lukewarm water and mix with a spatula or wooden spoon until a shaggy, sticky dough forms.
03 - Cover the bowl with plastic wrap or a clean towel. Let rest at room temperature (70°F) for 12-18 hours until dough is bubbly and doubled in size.
04 - Lightly flour a work surface. Turn out the dough and gently shape into a round ball without deflating.
05 - Place dough on parchment paper and cover loosely with a towel. Let rise for 30-45 minutes until slightly puffed.
06 - Place a Dutch oven or heavy lidded pot in the oven. Preheat to 450°F for at least 30 minutes.
07 - Carefully remove the hot pot from the oven. Lift the dough using the parchment paper and lower it into the pot. Cover with the lid.
08 - Bake for 30 minutes with the lid on to create steam and develop the crust.
09 - Remove the lid and bake for another 10-15 minutes until the crust is deep golden brown and sounds hollow when tapped.
10 - Remove bread from the pot and transfer to a wire rack. Cool for at least 30 minutes before slicing to ensure proper texture.
# Expert Suggestions:
01 -
- The Dutch oven creates a professional bakery crust without any fancy equipment or technique
- This is arguably the most rewarding bread for the absolute minimal effort required
02 -
- The dough will look impossibly sticky and shaggy at first, which is exactly how it should be
- Letting the bread cool completely before slicing is torture but absolutely necessary for the texture
03 -
- Use parchment paper as a sling to transfer the dough safely into the hot pot
- If the bottom is browning too fast, slide a baking sheet under the Dutch oven