Easy Rustic Bread (Printable Version)
Crusty, chewy artisan-style bread with simple ingredients. Perfect for beginners seeking bakery results at home.
# 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:
01 - In a large bowl, combine bread flour, salt, and instant yeast. Mix thoroughly to distribute yeast evenly.
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 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 to preheat as well.
07 - Carefully transfer the dough with parchment paper into the hot Dutch oven or onto a baking sheet.
08 - Score the top of the loaf with a sharp knife. Cover with lid and bake for 25 minutes.
09 - Remove the lid and bake for another 15 minutes until crust is deep golden brown and loaf sounds hollow when tapped.
10 - Transfer to a wire rack and cool completely before slicing.
# Expert Hints:
01 -
- No kneading required just mix and walk away
- That bakery style crust everyone thinks takes years to master
- Perfect for beginner bakers who want impressive results
02 -
- The dough should look messy and shaggy not smooth like store bought dough
- Scoring the loaf is not optional it gives the bread room to expand in the oven
- The bread is done when it sounds hollow when tapped on the bottom
03 -
- A Dutch oven creates steam which gives you that professional bakery crust
- Let the bread cool for at least 30 minutes before slicing or the inside will be gummy