Artisan Rustic Bread 

by

🧾 Ingredients

This recipe uses simple pantry staples:

  • 500g (about 4 cups) all-purpose flour or bread flour
  • 1 ½ teaspoons salt
  • ½ teaspoon instant yeast (or 1 teaspoon active dry yeast)
  • 375ml (1 ½ cups) warm water (not hot)
  • Extra flour for dusting

Optional (for extra flavor):

  • 1 tablespoon olive oil
  • 1 teaspoon sugar or honey

🥣 Step 1: Mixing the Dough

In a large mixing bowl:

  1. Add the flour, salt, and yeast.
  2. Mix them together evenly with a spoon or your hand.
  3. Slowly pour in the warm water while mixing.

You’ll notice the dough becomes sticky and shaggy—that’s exactly what you want. This is not a smooth dough like pizza or brioche. It should look rough and slightly wet.

👉 Tip: Avoid adding too much flour. Sticky dough = soft airy bread.

Once combined:

  • Cover the bowl with plastic wrap or a clean towel.
  • Let it rest at room temperature.

⏳ Step 2: Long Fermentation (The Secret)

Let the dough rest for 12 to 18 hours.

Yes, it’s long—but this is what creates:

  • The airy holes inside
  • The deep flavor
  • The crispy crust

During this time, the dough will:

  • Rise
  • Bubble
  • Become stretchy

You don’t need to knead it at all.

👉 Best practice: Prepare the dough at night, bake in the morning.

🍞 Step 3: Shaping the Dough

After fermentation:

  1. Lightly flour your work surface.
  2. Gently pour the dough onto the surface.
  3. Dust your hands with flour (it will be sticky).

Now fold the dough:

  • Fold one side over the center
  • Then the opposite side
  • Repeat 2–3 times

You’re creating surface tension.

Shape it into a rough ball (like in your image).

Let it rest for 30–60 minutes on parchment paper.

🔥 Step 4: Preheating the Oven

Preheat your oven to 230°C (450°F).

👉 Important: Place a heavy pot (Dutch oven if you have one) inside while preheating.

Why?

  • This traps steam
  • Creates that crispy crust

If you don’t have a Dutch oven:

  • Use a tray + a small pan of water inside the oven

🍳 Step 5: Baking

Carefully place the dough (with parchment paper) into the hot pot.

Cover with lid and bake:

  • 30 minutes covered
  • Then remove lid and bake another 15–20 minutes

You’ll see:

  • Deep golden color
  • Crackly crust
  • Beautiful expansion

🔊 Step 6: Cooling

Remove the bread and place it on a rack.

Let it cool for at least 1 hour before cutting.

👉 Important: Cutting too early ruins the texture inside.

When ready:

  • Slice it
  • Enjoy the crispy outside and soft interior

🧠 Tips for Perfect Bread

1. Hydration matters

The wetter the dough, the better the holes inside.

2. Don’t rush fermentation

Time = flavor + texture.

3. Use steam

Steam is what gives you that bakery-style crust.

4. Flour choice

  • Bread flour = more chew
  • All-purpose = softer crumb

🧀 Variations You Can Try

1. Garlic & Herb Bread

Add:

  • Minced garlic
  • Dried oregano
  • Rosemary

2. Cheese Bread

Mix in:

  • Cheddar or mozzarella cubes

3. Whole Wheat Version

Replace 30–50% of flour with whole wheat.

❌ Common Mistakes

  • Adding too much flour → dense bread
  • Skipping long rise → no flavor
  • Not preheating pot → weak crust
  • Cutting too early → gummy inside

🍽️ How to Serve

This bread is perfect with:

  • Olive oil + salt
  • Butter
  • Soup
  • Sandwiches

Or even just warm on its own 🤤

🏁 Final Result

You’ll get a loaf just like your image:

  • Round shape
  • Golden cracked crust
  • Soft, airy interior

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