Easy Rustic Bread (Printable)

Crusty, chewy artisan bread with simple ingredients and professional results

# 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 well to distribute 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 and let rise at room temperature for 1–2 hours, or 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 let 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 into the hot Dutch oven or onto a baking sheet.
08 - Using a sharp knife or bread lame, make a shallow slash across the top of the loaf to allow for expansion.
09 - Cover with Dutch oven lid and bake for 25 minutes to create steam and develop crust.
10 - Remove the lid and bake for another 15 minutes, or until crust is deep golden brown and loaf sounds hollow when tapped on the bottom.
11 - Transfer to a wire rack and let cool completely before slicing to preserve texture.

# Expert Advice:

01 -
  • The dough practically makes itself while you go about your day
  • That first warm slice with melting butter will ruin you for store bought bread forever
02 -
  • A Dutch oven creates professional level steam but a heavy baking sheet works too, just skip the covered phase
  • The dough should feel tacky not dry, resist adding extra flour even if it seems messy
03 -
  • Use a kitchen scale if you have one, consistent measurements will improve your results
  • Let the bread cool completely before slicing, cutting into warm bread makes the texture gummy

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