Using 5 ingredients, this bread is easy to make. I'll share the secret to getting a lovely craggy top WITHOUT having to slash the bread with a knife. This recipe uses a Dutch oven, but I'll show you how to get great results without one too.
Lazy lunches with soft, warm, crusty buttered bread or serve it toasted for breakfast, slathered in jam. It really is the best.
The thick sides and base of a dutch oven help to ensure even baking of the bread, whilst also providing a sealed environment to trap in steam. It's this steam that helps bread to rise to it's full potential (with a little support from the sides of the pan).
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The steam helps to prevent the crust from setting on the bread right away. If the crust sets immediately, then the bread can't rise and you get a heavy, dense loaf.
The lid is removed for the last 10-15 minutes of baking to allow that crust to crisp up and turn beautifully golden.
As you can see in the comparison image below, the column on the right shows the results of baking the bread free-form on a flat baking sheet, with a water bath in the oven.
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The seam still opened up quiet nicely (the steam from the water bath helps with that) and the flavour was still very good, but the bread was a little more dense and the crust was more crunchy - this is likely because the bread is exposed directly to the heat of the oven, rather than being protected in the pan.
So you can do your second prove in a large bowl that's been floured, but it won't get those nice rings and it will be a little flatter on top.
It will still taste great though, and will still have a crisp exterior and fluffy interior if baked in the dutch oven.
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Those folds/seams we made when shaping the bread will end up as the top of the bread, as you'll be tipping the bread out (to land the other way up) onto baking parchment.
Those folds will open up slightly as the bread is baking, leaving you with a lovely slightly craggy crispy top. I got this tip from Life as a Strawberry and it works great!
Baking the loaf seam-side up also means you don't need to slash the bread with a knife to get an 'Artisan' look to the bread. I hate slashing bread, as I always worry I'm going to knock the air out of it, or I find the knife sticks and I have to drag it back out.
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Added bonus: If you use a proving basket, this gives those folds a little more room (so they're not quite as compacted) during the second prove, so you'll get more of a craggy top.
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A delicious Artisan bread with a crispy crust and a soft interior. I'll show you how to get that craggy crust with or without a Dutch oven.
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Yes, do the first prove covered, overnight, in the refrigerator, then remove from the fridge, shape and do the final 30-minute prove at room temperature (ensure it's a warm room or warm area of the room) before baking.
Kneading really helps the gluten development, which will make the bread softer and with a better rise and more 'spring'. If you don't want to knead the dough, you'll need to prove the dough overnight (rather than for an hour) to give the gluten more time to develop. See instructions above for proving overnight.
How long will it last? The bread tastes at it's best if eaten in the first 24 hours. If you know the whole loaf is going to be eaten quickly (within 10 hours or so) there's no need to cover the bread. Just place on the chopping board cut-side down (presuming you've already cut into it). This will help to keep the crust nice and crispy.
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If you know you want to make the bread last until the next day, then wrap in foil once cooled and store are room temperature. The bread will still be good for up to 2 days, but it gets less soft after 1 day.
Yes: Replace the 2 tsp (7g) instant yeast with 2.5 tsp (9g) active dry yeast. OR Replace the 2 tsp (7g) instant yeast with 2tbsp (18g) of fresh yeast.
I find that plain (all-purpose) flour gives a slightly thinner but crustier exterior than bread flour. This gives it more of an artisan feel. Bread flour has a higher protein content, - which makes the dough more springy and chewy, with a thicker, chewier crusty.
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You can replace with bread flour if you prefer. If you do, you'll need to add about 2.5-3 tbsp more water - as the bread flour absorbs more water.
Calories: 156 kcal Carbohydrates: 33 g Protein: 5 g Fat: 1 g Saturated Fat: 1 g Sodium: 293 mg Potassium: 54 mg Fiber: 1 g Sugar: 1 g Calcium: 6 mg Iron: 2 mg
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I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.No knead, no loaf pan, no Dutch oven, no problem! Our rustic bread recipe is so simple, using only 5 ingredients that you likely have stashed in your cupboards. In just a few hours, you'll have the most delicious bread that has an amazingly crispy crust and is pillow-soft inside!
There's nothing better than homemade bread, fresh out of the oven. It's perfect for breakfast, lunch, dinner, snacktime, or any time of the day, really! But one of our favorite things about it? It's one of the
Don't forget, I have an entire digital recipe ebook with all of my favorite bread recipes! Grab your copy of Our Favorite Bread Recipes Ebook here!
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Recipe for the last few years! You simply can't go wrong with our rustic bread; it goes well with anything. Even non-bakers can have this turn out perfectly delicious every time! We love that you don't need any fancy gadgets for it, although a stand mixer
And never get tired of it! You won't be disappointed, we promise. Plus, it's a great shelf cooking recipe because all of these ingredients are kitchen staples!
If!), store the sliced bread in an airtight bread bag or zipper bag at room temperature. If it's a full loaf, store it in a brown paper bag to keep the crust from going soft. If it's half a loaf, place the open side face-down on a cutting board.
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Rustic bread usually only lasts for a few days before it starts going stale. At that point, you can repurpose it for something else, if that's your thang. (Those ideas are comin' atcha below!)
Rustic bread also freezes really well! Wrap your whole loaf in plastic wrap and aluminum foil to help prevent freezer burn. When you're ready to thaw, just leave it wrapped up on the counter for a few hours and it'll be good as new. You can also freeze slices of bread, so don't be afraid to throw those in a freezer baggie if you have any leftover as well! They're handy for when you just need a slice or two of bread versus the whole loaf.
Alright, here are our favorite ways to eat this rustic bread, both fresh and when it's starting to go stale. Don't even think about wasting it because it's too delicious for that! 😉
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Pro Tip: Plan your meals around when you're making your bread. This will help you use it up before it goes stale! You'll know when to make it fresh to accompany your favorite meals, then turn it into something else before it goes bad.
A warm, crusty rustic bread goes with just about any meal and it's so simple to make! Throw it together, let it rise, and you'll have a yummy bread that's ready for dinner in just a few hours' time. No bread pan needed!
*You can bake it right on the hot cookie sheet and it’ll be just fine. Just be careful handling the hot pan while putting your dough on it and in the oven!
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Alright, well there you have it! Don't be surprised if our rustic bread becomes the new most-requested recipe by your family and friends… There's just something about homemade bread that brings you all together. Give it a try and let us know how you like it!This crusty bread recipe is astonishingly easy — no kneading required — and it makes three beautiful loaves, which you
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