Introduction

This artisan bread recipe produces a rustic, crusty loaf with a chewy interior using simple ingredients and straightforward techniques. Perfect for beginners and experienced bakers alike, it requires minimal hands-on time and delivers impressive results.

A round loaf of bread with a golden-brown crust dusted lightly with white flour sits on a wooden cutting board. Part of the loaf is sliced, showing two thick slices with a soft, light beige crumb inside that looks airy and fluffy. The crust has a rough, slightly cracked texture with natural, rustic cracks revealing the soft bread beneath. The bread and slices are the only items in the image, set against a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups (395 grams) all-purpose flour or bread flour
1/2 tablespoon Kosher salt
1/4 ounce instant or active dry yeast (about 2 1/4 teaspoons)
1 1/2 cups warm water (approximately 105°F)

Instructions

Step 1: In a large bowl, combine the flour, salt, and yeast. Pour the warm water over the dry ingredients, making sure the water is not too hot to avoid killing the yeast.
Step 2: Mix the ingredients using a dough whisk, spatula, wooden spoon, or your hands until the dough is somewhat wet and sticky. Add a little more flour if it feels too sticky to handle.
Step 3: Cover the bowl with a towel or plastic wrap sprayed with nonstick spray. Let the dough rise at room temperature for 2 to 10 hours, or overnight for a deeper flavor development.
Step 4: Wet your hands and turn the sticky dough onto a lightly floured surface. Gently fold the sides of the dough toward the center to shape it into a round boule or two loaves, tucking the ends underneath. Avoid punching down, kneading, or rolling out the dough.
Step 5: Place the shaped dough on a piece of parchment paper. Lightly dust the top with flour and use a bread knife to score 1 to 4 lines across the surface. Let it rest for 20 to 30 minutes.
Step 6: Preheat your oven to 450°F. Place a baking stone, pizza stone, Dutch oven, or cast iron skillet inside while the oven heats.
Step 7: Slide the dough on the parchment paper onto the hot stone or into the preheated Dutch oven. For a crispier crust, place 1 cup of hot water in a small broiler pan or add 5 ice cubes to the bottom of the oven to create steam. Quickly close the door to trap the steam.
Step 8: Bake the bread for 25 to 30 minutes or until the crust is golden brown and the loaf sounds hollow when tapped.
Step 9: Remove the bread and cool it on a wire rack for at least 30 minutes before slicing and serving.

Tips & Variations

Use bread flour instead of all-purpose flour for a chewier texture with better gluten development.
Experiment with adding herbs like rosemary or thyme to the dough for extra flavor.
For a crispier crust, bake with steam created by adding water or ice cubes to the oven as described.
letting the dough rise overnight in the refrigerator enhances flavor and makes the dough easier to handle in the morning.

Storage

Store the bread in a paper bag to prevent it from becoming soft or soggy. It stays fresh at room temperature for up to 2 days. For longer storage, wrap the bread tightly in plastic wrap and freeze; thaw at room temperature before slicing. Reheat slices in a toaster or oven to restore crustiness.

How to Serve

A round loaf of bread with a golden brown crust and white flour dusted on top rests on a wooden board. The loaf has deep, curved cuts on its top, showing a soft, airy white inside. Next to the loaf lie two thick slices of bread revealing their light, porous crumb texture and slightly browned edges. The surface underneath is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you can use active dry yeast. It may need to be dissolved in warm water for 5–10 minutes before mixing with the flour, unlike instant yeast which can be added directly.

What if my dough is too sticky to handle?

If the dough is too sticky, gradually add small amounts of flour while mixing until it becomes manageable but still slightly tacky. Avoid adding too much flour as it can make the bread dense.