Easy Rustic Bread (Printable)

Crusty artisan loaf with chewy interior. Simple ingredients, beginner-friendly technique for European-style bread.

# What You'll Need:

→ Dough

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

→ Optional for Dusting

05 - 1 tablespoon cornmeal or semolina

# How to Make It:

01 - In a large bowl, combine bread flour, salt, and instant yeast. Mix well until fully incorporated.
02 - Add lukewarm water and stir with a wooden spoon or your hands until a shaggy dough forms.
03 - Cover the bowl with plastic wrap or a damp towel and let it rise at room temperature for 1–2 hours, or until doubled in size.
04 - Lightly flour a work surface. Turn out the dough and shape it into a rough ball, folding the edges underneath.
05 - Place the dough seam-side down on a piece of 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 parchment into the hot Dutch oven or onto a baking sheet.
08 - With a sharp knife, score the top of the loaf to allow for expansion during baking.
09 - Cover with Dutch oven lid and bake for 25 minutes to create steam and develop crust.
10 - Remove the lid and bake for another 15 minutes, or until the crust is deep golden brown and the loaf sounds hollow when tapped.
11 - Transfer to a wire rack and cool completely before slicing to preserve texture.

# Expert Suggestions:

01 -
  • Four ingredients that are probably already in your pantry right now
  • No kneading required—the dough does all the work itself while you go about your day
02 -
  • A Dutch oven is optional but changes everything—steam creates that artisan crust
  • The shaggier your dough looks after mixing, the better your bread will turn out
03 -
  • Weigh your ingredients if possible—flour measurements vary wildly by how you scoop
  • The hollow tap test is the only way to really know when bread is done

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