Crusty Rustic Bread
A simple, no-knead artisan loaf with a shatteringly crisp crust and a soft, airy interior that tastes like it came straight from a professional bakery.
Ingredients
- •3 cups all-purpose or bread flour (375g)
- •1 1/2 cups warm water (355ml)
- •1 teaspoon instant yeast
- •1 1/2 teaspoons kosher salt
Instructions
- 1
In a large mixing bowl, whisk together the flour, yeast, and salt 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 at least 30 minutes.
- 5
Turn the dough onto a heavily floured surface and gently shape it into a round ball, folding the edges underneath.
- 6
Carefully place the dough onto a piece of parchment paper, then lift it into the preheated pot.
- 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 the best flavor, let the dough ferment for the full 18 hours; the longer it sits, the more complex the sourdough-like tang becomes.
- If you want an extra crispy crust, place a small tray of water on the bottom rack of the oven during the final 10 minutes of baking to create steam.
- Store the bread in a paper bag at room temperature for up to two days, or freeze sliced portions in an airtight bag for up to one month.
✅ How it should turn out
The finished loaf will have a deep, mahogany-colored crust that crackles when sliced, revealing a light, chewy crumb with a delicious, yeasty aroma.