Crusty Rustic Bread
A delightfully simple, no-knead artisan bread with a crackly, golden crust and a light, airy crumb.
Ingredients
- •3 cups bread flour or all-purpose flour (360g)
- •1 1/2 teaspoons fine sea salt (9g)
- •1/2 teaspoon instant yeast (2g)
- •1 1/2 cups lukewarm water (360ml)
Instructions
- 1
In a large mixing bowl, whisk together the flour, sea salt, and instant yeast until fully combined.
- 2
Pour in the lukewarm water and stir with a wooden spoon or spatula until a sticky, shaggy dough forms with no dry flour remaining.
- 3
Cover the bowl tightly with plastic wrap or a damp kitchen towel and let it rise at room temperature for 12 to 18 hours until bubbly and doubled in volume.
- 4
Place a 4- to 6-quart Dutch oven with its lid inside the oven, then preheat the oven to 450°F (230°C) for 30 minutes.
- 5
Turn the sticky dough out onto a lightly floured piece of parchment paper, gently fold the edges under to form a loose round ball, and let it rest while the oven heats.
- 6
Carefully remove the hot Dutch oven using oven mitts, lift the parchment paper with the dough, and lower it into the pot before covering with the lid.
- 7
Bake covered for 30 minutes, then remove the lid and bake uncovered for an additional 12 to 15 minutes until the crust is deeply golden and blistered.
- 8
Lift the bread out using the parchment paper and let it cool completely on a wire rack for at least 30 minutes before slicing.
💡 Chef tips
- Resist the urge to slice into the bread while hot; letting it cool completely prevents the interior crumb from becoming gummy.
- If you lack a Dutch oven, bake the dough on a preheated heavy baking sheet and place a pan filled with 1 cup of boiling water on the bottom oven rack to generate crust-building steam.
- Store leftovers cut-side down on a wooden cutting board for up to two days to maintain crust crispness, or freeze pre-sliced bread for up to three months.
✅ How it should turn out
The finished bread features a deeply browned, crackly crust that sounds hollow when tapped, revealing an open, airy, and chewy interior with a delicate yeasty aroma.