Crusty Rustic Bread
This no-knead artisan bread delivers a professional bakery-quality crust and a soft, airy interior with minimal effort.
Ingredients
- •3 cups all-purpose flour (375g)
- •1.5 teaspoons kosher salt
- •0.5 teaspoon instant yeast
- •1.5 cups warm water (350ml)
Instructions
- 1
In a large mixing bowl, whisk together the flour, salt, and instant yeast.
- 2
Pour in the warm water and stir with a wooden spoon until a shaggy, sticky dough forms.
- 3
Cover the bowl tightly with plastic wrap and let it sit at room temperature for 12 to 18 hours until doubled in size and bubbly.
- 4
Preheat your oven to 450°F (230°C) with a Dutch oven inside for at least 30 minutes.
- 5
Turn the dough onto a heavily floured surface and shape it into a rough ball, folding the edges underneath.
- 6
Carefully place the dough onto a piece of parchment paper and lower it into the preheated Dutch oven.
- 7
Cover with the lid and bake for 20 minutes, then remove the lid and bake for another 10 to 15 minutes until the crust is deep golden brown.
- 8
Remove the bread from the pot and let it cool on a wire rack for at least 20 minutes before slicing.
💡 Chef tips
- For a deeper flavor, let the dough ferment in the refrigerator for up to 3 days.
- If you don't have a Dutch oven, you can bake the bread on a preheated pizza stone or heavy baking sheet, placing a pan of boiling water on the bottom rack to create steam.
- Store the bread in a paper bag at room temperature for up to 2 days to maintain the crust's crunch.
✅ How it should turn out
The finished loaf should have a deeply caramelized, crackly crust and a light, chewy crumb with a pleasant, slightly tangy aroma.