Easy Rustic Bread (Printable Version)
Master artisan-style crusty bread with minimal ingredients and simple techniques. This beginner-friendly loaf features golden crust and tender, chewy crumb.
# What You 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 It:
01 - Combine bread flour, salt, and instant yeast in a large bowl. Mix thoroughly to distribute yeast evenly.
02 - Add lukewarm water and stir with a wooden spoon or hands until a shaggy, sticky dough comes together.
03 - Cover bowl with plastic wrap or damp towel. Let rise at room temperature for 1–2 hours until doubled in size.
04 - Lightly flour work surface. Turn out dough and shape into rough ball by folding edges underneath.
05 - Place dough seam-side down on parchment paper dusted with flour or cornmeal. Cover and rest for 30 minutes.
06 - Preheat oven to 450°F. Place Dutch oven inside if using to heat thoroughly.
07 - Carefully transfer dough with parchment into hot Dutch oven or onto baking sheet.
08 - Score top of loaf with sharp knife. Cover and bake for 25 minutes.
09 - Remove lid and bake 15 minutes longer until crust is deep golden brown and loaf sounds hollow when tapped.
10 - Transfer to wire rack and cool completely before slicing to ensure proper texture.
# Expert Suggestions:
01 -
- No kneading required, just a simple stir and forget approach that fits into any schedule
- The crusty exterior and chewy interior rival bakery loaves that cost three times as much
02 -
- The dough should feel tacky, not dry, so resist adding extra flour even if it seems sticky
- Scoring the dough isn't just decorative, it gives the bread a controlled place to expand while baking
03 -
- Weighing your flour instead of using cup measures will give you consistent results every time
- If you don't have a Dutch oven, a baking sheet with a metal bowl inverted over the dough works similarly