Rustic Crusty Loaf
Making bread is less about the effort you put into kneading and more about giving the gluten time to organize itself. With a few simple ingredients and a very hot oven, you can pull a loaf from your kitchen that rivals any bakery standard.
Patience is your primary ingredient.
Do not rush the bulk fermentation. If the dough hasn't doubled in size, give it another hour; the ambient temperature of your kitchen dictates the schedule, not the clock.
- Dutch oven with lid
- Large mixing bowl
- Parchment paper
- Razor blade or sharp serrated knife
What goes in.
- 3 cupsbread flour
- 1 1/2 cupswarm water
- 1 tspinstant yeast
- 1 1/2 tspsea salt
Baking under cover
The lid of the Dutch oven traps the moisture evaporating from the dough, creating a humid environment that keeps the crust soft long enough for the loaf to rise fully before setting.
The method.
Mix the dough
Whisk flour, salt, and yeast in a bowl. Pour in the water and mix with a sturdy spoon until no dry flour remains. The dough will be shaggy and sticky; this is correct.
Bulk ferment
Cover the bowl with a damp cloth and leave it on the counter for 12 to 18 hours. Look for the surface to be dotted with small bubbles and the volume to have more than doubled.
Shape
Turn the dough onto a heavily floured surface. Gently fold the edges into the center to form a round ball, then flip it so the seam side is down on a piece of parchment paper.
Final proof
Cover the dough on the parchment and let it rest for 45 minutes while you preheat your oven and Dutch oven to 450°F (230°C).
Score and bake
Use a razor to make a swift, deep slash across the top of the dough. Lower the parchment and dough into the hot Dutch oven, cover, and bake for 30 minutes. Remove the lid and bake for another 15 minutes until the crust is deep mahogany.
Other turns to take.
Seeded Loaf
Fold in a quarter cup of toasted sunflower or pumpkin seeds during the initial mixing stage.
Rosemary Garlic
Add two tablespoons of chopped fresh rosemary and two cloves of minced garlic to the flour before adding water.
When it doesn't go to plan.
Use a kitchen scale if possible; measuring flour by volume can lead to inconsistency.
If the dough sticks to your hands, wet them with water before shaping.
Let the bread cool completely on a wire rack before slicing, or the interior will turn gummy.
The ones that keep coming up.
Why is my crust pale?
The oven was likely not hot enough, or you removed the lid too early. Ensure the pot is preheated for at least 30 minutes.
Can I use all-purpose flour?
You can, but bread flour has higher protein content, which creates a more noticeable, chewy structure.