Rustic Crusty Loaf
A good loaf doesn't need fancy equipment or hours of labor. It needs the patience to let the gluten develop on its own and the heat of a preheated dutch oven to force the spring.
The pot does the work
The heavy lid is essential for the first half of the bake; it holds in the moisture released from the dough, allowing the crust to expand before it hardens.
- Dutch oven with lid
- Large mixing bowl
- Parchment paper
- Sharp razor blade or kitchen shears
What goes in.
- 3 cupsall-purpose or bread flour
- 1 1/2 cupswarm water
- 1 tspinstant yeast
- 1 1/2 tspfine sea salt
Developing strength without kneading
Instead of pushing the dough, grab the edge, stretch it upward, and fold it over to the center. Rotate the bowl and repeat four times to build the structure necessary to trap gas.
The method.
Mix the dough
Whisk flour, salt, and yeast in a bowl. Add water and stir with a wooden spoon until a shaggy, sticky ball forms. Cover the bowl with a damp cloth.
Bulk fermentation
Let the dough sit at room temperature for 12 to 18 hours. It is ready when the surface is covered in bubbles and the volume has doubled.
Shape the loaf
Turn the dough onto a floured surface. Fold the edges into the center to create a round ball. Place it seam-side down on a piece of parchment paper and let it rest for 30 minutes while the oven preheats.
Heat the oven
Place the empty dutch oven inside the oven and set it to 450°F (230°C). Let it heat for 30 minutes before baking.
Score and bake
Carefully lift the dough using the parchment paper and drop it into the hot pot. Slash the top with a blade. Cover with the lid and bake for 30 minutes.
Finish the crust
Remove the lid and bake for another 15 minutes. The loaf is done when the crust is deeply bronzed and sounds hollow when tapped on the bottom.
Other turns to take.
Seeded
Fold in a handful of sunflower or pumpkin seeds during the final shaping stage.
Rosemary Garlic
Add two tablespoons of chopped fresh rosemary and a clove of minced garlic to the flour before adding the water.
When it doesn't go to plan.
Use a kitchen scale if you have one; 3 cups of flour can vary wildly depending on how you scoop it.
Do not slice the bread until it has cooled for at least an hour; the center continues to cook from the residual steam.
If the dough is too sticky to handle, wet your hands with cold water before touching it.
The ones that keep coming up.
Why didn't my bread rise?
Check your yeast. If it is old or if your water was too hot, the yeast will be inactive. Use water that feels like a warm bath.
Can I use whole wheat flour?
Yes, but replace only half the flour. Whole wheat absorbs more water and can make the loaf dense if used exclusively.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe