Crusty Bread Rustic Artisan Style (Printable Version)

Rustic artisan loaf with golden crackling crust and soft chewy crumb. Simple overnight fermentation creates professional bakery results at home.

# What You Need:

→ Dough

01 - 3 cups all-purpose flour
02 - 1 1/2 teaspoons salt
03 - 1/2 teaspoon instant yeast
04 - 1 1/2 cups lukewarm water

# How To Make It:

01 - In a large mixing bowl, combine flour, salt, and instant yeast. Stir to mix thoroughly.
02 - Add lukewarm water and mix with a spatula or wooden spoon until a shaggy, sticky dough forms.
03 - Cover the bowl with plastic wrap or a clean towel. Let it rest at room temperature (about 70°F) for 12–18 hours, until the dough is bubbly and doubled in size.
04 - Lightly flour a work surface, turn out the dough, and gently shape into a round ball.
05 - Place the dough on a sheet of parchment paper and cover loosely with a towel. Let rise for 30–45 minutes.
06 - Place a Dutch oven or heavy lidded pot in the oven and preheat to 450°F for at least 30 minutes.
07 - Carefully remove the hot pot from the oven. Lift the dough with the parchment paper and lower it into the pot. Cover with the lid.
08 - Bake for 30 minutes with the lid on to create steam.
09 - Remove the lid and bake for another 10–15 minutes, until the crust is deep golden brown and sounds hollow when tapped.
10 - Remove bread from the pot and cool on a wire rack for at least 30 minutes before slicing to allow the interior to set.

# Expert Suggestions:

01 -
  • The dough practically makes itself while you sleep or go about your day
  • You get bakery style crust and flavor without any fancy techniques or equipment beyond a Dutch oven
  • Friends will think you spent hours mastering artisan bread baking
02 -
  • The dough should look sticky and messy, not smooth and elastic, because that shaggy texture is exactly what creates those beautiful air pockets
  • Letting the bread cool completely before slicing is torture but absolutely necessary or the steam will make the interior gummy
03 -
  • Use a kitchen scale if you have one because flour measurements vary dramatically depending on how you scoop
  • Place an empty baking sheet on the rack below your Dutch oven to catch any drips or overflow

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