Easy Rustic Bread (Print Version)

Crusty artisan loaf with chewy interior and simple ingredients

# What You'll Need:

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

05 - 1 tablespoon cornmeal or semolina

01 - In a large bowl, combine bread flour, salt, and instant yeast. Mix thoroughly to distribute yeast 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. Let rise at room temperature for 1–2 hours 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 the 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 during preheating.

07 - Carefully transfer the dough with parchment paper 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 during baking.

09 - Cover with the Dutch oven lid and bake for 25 minutes to create steam for a crispy crust.

10 - Remove the lid and bake for another 15 minutes until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom.

11 - Transfer the loaf to a wire rack and let cool completely before slicing to preserve texture.

01 -

This recipe forgives every mistake and still rewards you with bakery style bread
The ingredient list is so short you might already have everything in your pantry

02 -

A Dutch oven mimics professional steam injection ovens but a heavy baking sheet works if you create steam by tossing ice cubes into a preheated pan on the bottom rack
The dough should feel sticky and shaggy, not smooth, because adding more flour will make your bread dense instead of light and airy

03 -

Weighing your flour instead of using cup measurements eliminates the biggest variable that causes bread failures
Letting the dough rise in a slightly warm spot like near a preheating oven speeds up the process on cold days