Easy Rustic Bread (Print)

A crusty, artisan-style loaf with chewy interior and simple ingredients. Perfect for beginners seeking bakery-quality results.

# Ingredient list:

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 well until evenly distributed.

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 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 the parchment paper into the hot Dutch oven or onto a baking sheet.

08 - With a sharp knife, score the top of the loaf. Cover with the Dutch oven lid and bake for 25 minutes.

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

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

01 -

You need only four ingredients and zero bread making experience to get bakery style results
The no knead method means you can start it and forget it while it does its magic
That crackling crust sound when it cools is honestly one of the best kitchen moments ever

02 -

The dough will feel sticky and shaggy, and that is exactly how it should look before rising
Scoring the dough before baking is not decorative, it lets steam escape and prevents weird blowouts
Letting the bread cool completely before slicing is torture but absolutely prevents it from becoming gummy inside

03 -

If your dough feels too sticky to handle, lightly flour your hands instead of adding more flour to the dough
The hollow sound when tapping the bottom is the most reliable way to tell if bread is fully baked