Easy Rustic Bread (Printable)

Simple artisan-style loaf with crispy crust and chewy crumb, made with pantry staples and minimal effort.

# What you'll 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

# Directions:

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 dough forms.
03 - Cover the bowl with plastic wrap or a damp towel and let it 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 it into a rough ball, folding the edges underneath.
05 - Place the dough seam-side down on a piece of parchment paper dusted with flour or cornmeal. Cover and let rest for 30 minutes.
06 - Preheat your 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 - With a sharp knife, score the top of the loaf. Cover (if using a Dutch oven) and bake for 25 minutes.
09 - Remove the lid and bake for another 15 minutes, or until the crust is deep golden brown and the loaf sounds hollow when tapped.
10 - Cool on a wire rack before slicing to ensure proper texture.

# Expert Suggestions:

01 -
  • It requires zero kneading and forgiving enough for complete beginners
  • The crust gets restaurant level crackle without any fancy techniques
02 -
  • The dough should look messy and shaggy after mixing, resist adding more flour
  • Scoring the dough before baking lets the steam escape for a better rise
03 -
  • Weigh your flour if possible for consistent results every time
  • Let the loaf cool completely before slicing to prevent the interior from becoming gummy

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