Easy Rustic Crusty Bread
User Reviews
4.6
Easy Rustic Crusty Bread
Description
Easy Rustic Crusty Bread starts with mixing warm water, instant yeast, salt, and a generous quantity of all-purpose flour to a loose, soft dough. The dough rests uncovered at room temperature for 2 to 5 hours to develop flavor and rise. After rising, the dough can be baked immediately or refrigerated for up to two weeks, making it versatile for planning.
Before baking, the dough is portioned and shaped into a rounded form with a lightly floured surface. It can be slashed before or after the final rise, which affects the crust and loaf appearance. Baking on a hot surface like an overturned rimmed baking sheet simulates a baking stone, creating a crisp crust.
The bread has a chewy texture with a good crust, achieved by the hydration and fermentation method. Optional methods include using part whole wheat flour for a denser loaf or baking in a loaf pan for a different shape and crumb.
Practical tips include preheating the baking surface, using parchment paper for easy transfer, and monitoring baking time closely if baking in different forms. The recipe allows flexibility in flour type and proofing times to suit schedules and preferences.
Ingredients
- 3 cups water about 100 degrees, warm
- 1 ½ tablespoons instant yeast
- 1 tablespoon salt I use coarse, kosher salt
- 6 ½ cups all-purpose flour unbleached, plus more for dusting dough (see note
Instructions
- In a large bowl mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flour, mixing until there are no dry patches. Dough will be quite loose. Cover lightly with a kitchen towel but don't seal the bowl airtight. Let the dough rise at room temperature 2 hours (or up to 5 hours).
- Bake at this point or refrigerate, covered in an airtight container, for as long as two weeks. When ready to bake, cut off a grapefruit-size piece with serrated knife (I have only ever made two loaves out of the batch of dough so I just divide the dough in half to form my first loaf). Turn the dough in your hands to lightly stretch the surface, creating a rounded top and a lumpy bottom. Put the dough on a piece of parchment paper set on a pizza peel or a rimmed baking sheet turned upside down.
- Slashing: you can dust the top of the dough lightly with flour and slash now (before rising) or wait until after the loaf has risen. I've found waiting and slashing the dough after rising can sometimes cause the loaf to collapse, so after making this bread for years, my preferred method is to dust the top of the loaf lightly with flour at this step, before rising, and slash the top with a baker's lame or sharp knife 3-4 times.
- Let the dough rest for 40 minutes for room temperature dough; if you have used the dough out of the refrigerator, let it rest for 1 1/2 hours. Repeat with remaining dough or refrigerate it.
- Place a broiler pan on the bottom rack of the oven (if you don't have a broiler pan - no worries! Tossing 5-6 ice cubes in the bottom of the oven when you put in the bread works really well, too). Place a baking stone on the middle rack and preheat oven to 450 degrees. Heat the stone at that temperature for 20 minutes before baking.
- After the dough has rested and is ready to bake, if you haven't already (see step #3), dust the dough lightly with flour, slash the top with serrated or very sharp knife three times.
- Slide the dough (with the parchment paper) onto the baking stone. Pour one cup of hot water into the broiler pan (or toss 5-6 ice cubes in the bottom of the oven) and shut the oven quickly but gently to trap the steam. Bake the bread until well browned, about 24-28 minutes. Cool completely.
Notes
- Substitute half the all-purpose flour with finely ground white whole wheat flour for a denser loaf with good flavor.
- If no baking stone is available, preheat an overturned rimmed baking sheet in the oven and bake bread directly on it with parchment paper.
- To shape, turn dough into a round or oval and let rise for 40 minutes fresh or add an hour if refrigerated.
- Bake loaf in a greased pan at 450°F, checking for doneness after 20–22 minutes to avoid overbaking.
User Reviews
Overall Rating
4.6
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