Description
A simple and easy homemade rustic bread recipe with a crispy artisan crust and chewy crumb, perfect for any occasion and requiring minimal ingredients and effort.
Ingredients
Scale
- 4 cups (500g) all-purpose flour
- 1 1/2 cups (375ml) warm water (about 105°F/40°C)
- 2 1/4 teaspoons (7g) active dry yeast
- 1 1/2 teaspoons (10g) sea salt
- 1 tablespoon olive oil (optional)
Instructions
- Activate the yeast: In your mixing bowl, combine warm water (about 105°F/40°C) with the active dry yeast. Stir gently and let it sit for 5-10 minutes until foamy.
- Mix the dough: Add the all-purpose flour and sea salt to the bowl. If using olive oil, add it now. Stir with a wooden spoon or spatula until a shaggy dough forms.
- First rise: Cover the bowl with a kitchen towel or plastic wrap. Let the dough rest at room temperature for 1 to 2 hours until it doubles in size and bubbles appear on the surface.
- Stretch and fold: Lightly flour a clean surface. Turn the dough out and gently stretch one side, folding it over the middle. Rotate and repeat 3-4 times.
- Second rise: Shape the dough into a round loaf and place it on a piece of parchment paper. Cover and let rise for another 30-45 minutes until puffy but not quite doubled.
- Preheat your oven and Dutch oven: While the dough rises, place your Dutch oven with the lid inside the oven and preheat to 450°F (232°C).
- Score and bake: Once preheated, carefully remove the Dutch oven. Score the top of the dough with a few shallow cuts. Transfer the dough with parchment paper into the Dutch oven. Cover and bake for 30 minutes.
- Finish baking: Remove the lid and bake for another 10-15 minutes until the crust is deeply golden and crackly. The internal temperature should reach about 205°F (96°C).
- Cool: Transfer the bread to a wire rack and let cool completely before slicing.
Notes
Use a hot Dutch oven to trap steam for a crispy crust. Do not rush proofing times to avoid dense bread. Score the dough with shallow cuts to control expansion. Cool bread completely before slicing to prevent gummy texture. If no Dutch oven, use a heavy cast-iron skillet with a metal bowl to cover or a pizza stone with a metal bowl to trap steam.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Bread
- Cuisine: American
Nutrition
- Serving Size: 1 slice (about 60g)
- Calories: 160
- Fat: 1
- Carbohydrates: 32
- Fiber: 1
- Protein: 5
Keywords: rustic bread, homemade bread, artisan bread, crispy crust, easy bread recipe, no knead bread, Dutch oven bread