Easy Rustic Bread (Printable)
Crusty artisan bread with chewy interior and simple ingredients. Bakes in 40 minutes.
# What You'll Need:
→ Dough
01 - 3 1/4 cups bread flour, plus extra for dusting
02 - 1 1/2 teaspoons salt
03 - 1 teaspoon instant dry yeast
04 - 1 1/4 cups lukewarm water
→ Optional for Dusting
05 - 1 tablespoon cornmeal or semolina
# How To Make:
01 - In a large bowl, combine bread flour, salt, and instant yeast. Mix thoroughly until evenly distributed.
02 - Add lukewarm water and stir with a wooden spoon or your hands until a shaggy, sticky dough forms.
03 - Cover the bowl with plastic wrap or a damp towel. Let rise at room temperature for 1–2 hours until doubled in size.
04 - Lightly flour a work surface. Turn out the dough and shape into a rough ball, folding the edges underneath to create tension.
05 - Place the dough seam-side down on parchment paper dusted with flour or cornmeal. Cover and rest for 30 minutes.
06 - Preheat oven to 450°F. If using a Dutch oven, place it empty in the oven during preheating.
07 - Carefully transfer the dough with parchment paper into the preheated Dutch oven or onto a baking sheet.
08 - Score the top of the loaf with a sharp knife. Cover with the Dutch oven lid and bake for 25 minutes.
09 - Remove the lid and bake for an additional 15 minutes until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom.
10 - Transfer to a wire rack and cool completely before slicing to preserve texture.
# Expert Tips:
01 -
- You probably have everything you need in your pantry right now
- The dough forgives almost every mistake you might make
- That first warm slice with melting butter will ruin store bread forever
02 -
- The dough should feel sticky and tacky, not smooth and dry like pizza dough
- Scoring is not optional, it prevents your bread from bursting oddly in the oven
- Letting it cool completely keeps the interior from becoming gummy
03 -
- Weigh your flour if possible, cup measurements vary dramatically and can affect your final texture
- The Dutch oven creates steam which is essential for that crackly crust