Crusty Rustic Bread
This no-knead artisan loaf features a shatteringly crisp crust and a soft, airy interior that rivals any bakery-fresh bread.
Ingredients
- •3 cups all-purpose or bread flour (400g)
- •1 1/2 cups warm water (350ml)
- •1 teaspoon instant yeast
- •1 1/2 teaspoons kosher salt
Instructions
- 1
In a large bowl, whisk together the flour, salt, and instant yeast.
- 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 damp 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 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.
- 6
Carefully place the dough onto a piece of parchment paper, cover it, and let it rest while the oven finishes preheating.
- 7
Carefully lift the parchment paper with the dough and drop it into the hot Dutch oven; cover with the lid and bake for 30 minutes.
- 8
Remove the lid and bake for an additional 10 to 15 minutes until the crust is deep golden brown and crisp.
- 9
Remove the bread from the pot and let it cool on a wire rack for at least 30 minutes before slicing.
💡 Chef tips
- For a deeper flavor, let the dough ferment in the refrigerator for up to 3 days instead of leaving it on the counter.
- Ensure your Dutch oven is fully preheated to guarantee the best 'oven spring' and crust development.
- Store the bread in a paper bag or a linen cloth at room temperature to keep the crust crisp; avoid plastic bags which will soften the crust.
✅ How it should turn out
The finished loaf should have a dark, caramelized, crackly crust and a light, chewy crumb with a delicious nutty aroma.