Crusty Rustic Artisan Bread (Print)

Rustic artisan bread with golden crackling crust and airy chewy crumb. Perfect for soups, sandwiches, or enjoying with butter.

# Ingredient list:

→ Dough

01 - 3 cups all-purpose flour
02 - 1 1/2 teaspoons salt
03 - 1/2 teaspoon instant yeast
04 - 1 1/2 cups lukewarm water

# Directions:

01 - Combine flour, salt, and instant yeast in a large mixing bowl. Stir thoroughly until evenly distributed.
02 - Pour lukewarm water into the dry mixture. Mix with a spatula or wooden spoon until a shaggy, sticky dough forms.
03 - Cover the bowl with plastic wrap or a clean towel. Let rest at room temperature (70°F) for 12-18 hours until dough is bubbly and doubled in size.
04 - Lightly flour a work surface. Turn out the dough and gently shape into a round ball without degassing too much.
05 - Place dough on parchment paper. Cover loosely with a towel and let rise for 30-45 minutes until slightly puffed.
06 - Position a Dutch oven or heavy lidded pot in the oven. Preheat to 450°F for at least 30 minutes to ensure the pot is thoroughly heated.
07 - Carefully remove the hot pot from the oven. Lift the dough using the parchment paper and lower it into the pot. Cover immediately with the lid.
08 - Bake for 30 minutes with the lid on to create steam and develop the crust structure.
09 - Remove the lid and continue baking for 10-15 minutes until the crust achieves a deep golden brown color.
10 - Remove bread from the pot and transfer to a wire rack. Cool for at least 30 minutes before slicing to preserve texture.

# Expert Tips:

01 -
  • Four ingredients create something that tastes like it came from a European bakery
  • The overnight rise does all the work while you sleep
  • That first crackle when you tear into the crust is pure kitchen magic
02 -
  • The dough should look ridiculously sticky after the first mix—that's exactly right
  • Preheating the Dutch oven is what creates that professional bakery crust
  • Let the bread cool for at least 30 minutes or the inside will be gummy
03 -
  • If your dough seems too wet, resist adding more flour—the hydration is what creates those beautiful air pockets
  • The parchment paper makes transferring to the hot pot completely foolproof

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