Crusty Rustic Bread
A simple, no-knead artisan loaf with a shatteringly crisp crust and a soft, airy interior that fills your kitchen with the smell of a professional bakery.
Ingredients
- •3 cups all-purpose flour (375g)
- •1.5 teaspoons kosher salt
- •0.5 teaspoon instant dry yeast
- •1.5 cups warm water (350ml)
Instructions
- 1
In a large mixing bowl, whisk together the flour, salt, and instant yeast until well combined.
- 2
Pour in the warm water and stir with a wooden spoon or spatula until a shaggy, sticky dough forms.
- 3
Cover the bowl tightly with plastic wrap or a clean kitchen towel and let it rest at room temperature for 12 to 18 hours until the surface is bubbly and the dough has doubled in size.
- 4
Preheat your oven to 450°F (230°C) and place a Dutch oven or heavy lidded pot inside to heat up for 30 minutes.
- 5
Turn the dough out onto a heavily floured surface and gently shape it into a ball, folding the edges underneath.
- 6
Carefully remove the hot pot from the oven, place the dough inside on a piece of parchment paper, cover with the lid, and bake for 20 minutes.
- 7
Remove the lid and bake for an additional 10 to 15 minutes until the crust is deep golden brown and sounds hollow when tapped.
💡 Chef tips
- For a deeper flavor, use bread flour instead of all-purpose flour to achieve a chewier texture.
- If you don't have a Dutch oven, you can bake the bread on a preheated baking stone or inverted baking sheet with a pan of boiling water on the bottom rack to create steam.
- Store the bread in a paper bag or a bread box at room temperature for up to 2 days; avoid plastic bags, which will soften the crust.
✅ How it should turn out
The finished loaf features a dark, crackly crust and a light, open crumb with a mild, yeasty aroma and a perfectly chewy texture.