Here’s a simple, no-fuss recipe for homemade rustic artisan bread — crusty on the outside, soft and chewy on the inside. No fancy tools required!
🥖 Homemade Rustic Artisan Bread
Ingredients
- 3 cups (360 g) all-purpose flour
- 1 ½ tsp salt
- ½ tsp instant yeast (or active dry yeast)
- 1 ½ cups (360 ml) warm water (around 40°C / 105°F)
Optional for flavor: a teaspoon of olive oil or herbs like rosemary
Instructions
- Mix the dough:
In a large bowl, combine flour, salt, and yeast. Gradually add water and stir until a sticky, shaggy dough forms. - First rise (no kneading needed):
Cover with plastic wrap or a clean towel and let it sit 12–18 hours at room temperature. The dough will bubble and double in size. - Shape the dough:
Lightly flour a work surface. Scrape out the dough and gently shape into a ball. Avoid kneading to keep it airy. - Second rise:
Place the dough on parchment paper, cover, and let it rise 1–2 hours until it puffs up slightly. - Preheat the oven:
Place a Dutch oven (or heavy oven-safe pot with lid) in the oven. Preheat to 450°F (230°C) for at least 30 minutes. - Bake:
Carefully remove the hot pot, lift the dough with parchment, and place it inside. Cover with the lid.- Bake 30 minutes covered, then 15–20 minutes uncovered until crust is golden brown.
- Cool before slicing:
Let bread cool at least 1 hour on a rack. This sets the crumb and makes slicing easier.
✨ Tips for Perfect Rustic Bread
- High hydration dough gives open, airy crumb. Don’t be tempted to add too much extra flour.
- Long fermentation develops flavor. Overnight rise is key.
- Steam helps crust: Using a covered pot mimics a professional steam oven.
- Add mix-ins: Olives, sun-dried tomatoes, nuts, or seeds can be folded in before shaping.
If you want, I can also give a super-quick 1-hour rustic bread version — not quite as deep-flavored, but ready same-day with a nice crust.
Do you want that version too?
