Crusty Rustic Bread
A simple, no-knead artisan loaf that delivers a professional-quality golden crust and a soft, airy interior right from your home oven.
Ingredients
- •3 cups all-purpose flour (375g)
- •1 1/2 cups warm water (350ml)
- •1 teaspoon instant dry yeast
- •1 1/2 teaspoons kosher salt
Instructions
- 1
In a large mixing bowl, whisk together the flour, salt, and instant yeast.
- 2
Add the warm water and stir with a wooden spoon or spatula until a shaggy, sticky dough forms and no dry flour remains.
- 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 doubled in size and bubbly.
- 4
Preheat your oven to 450°F (230°C) with a heavy Dutch oven inside for at least 30 minutes.
- 5
Turn the dough out onto a heavily floured surface and gently shape it into a ball, folding the edges underneath to create tension.
- 6
Carefully place the dough into the preheated Dutch oven, cover with the lid, and bake for 20 minutes.
- 7
Remove the lid and bake for an additional 10 to 15 minutes, or until the crust is deep golden brown and the loaf sounds hollow when tapped.
💡 Chef tips
- For a deeper flavor, let the dough ferment in the refrigerator for up to 24 hours instead of on the counter.
- If you don't have a Dutch oven, you can bake the bread on a preheated pizza stone or baking sheet, placing 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 3 days; avoid plastic bags which will soften the crust.
✅ How it should turn out
The finished loaf will have a thick, crackling dark-golden crust with a light, airy crumb that smells wonderfully yeasty and toasted.