Rustic, high-hydration dough mixed by hand with a wooden spoon, no kneading required. Baked on a sheet pan to a golden, crackling crust with an open crumb.
The dough is intentionally wet and sticky—do not add extra flour. This creates the open, airy crumb. Bulk fermentation time depends on room temperature: 4–6 hours at 70°F, 2–3 hours at 75°F. The dough should roughly double and jiggle when the bowl is gently shaken.
Store cooled bread wrapped in a kitchen towel or paper bag at room temperature for up to 2 days. Slice with a serrated bread knife. For extra crust crackle, place a shallow pan of hot water on the lower oven rack during baking to create steam.
Ingredients
- 3 cups all-purpose flour
- 1 ½ cups water
- ½ tsp instant yeast
- 1 ½ tsp salt
Ingredients
- 3 cups all-purpose flour
- 1 ½ cups water
- ½ tsp instant yeast
- 1 ½ tsp salt
Instructions
Before you cook
Cook notes
- • The dough is intentionally wet and sticky—do not add extra flour. This creates the open, airy crumb.
- • Bulk fermentation time depends on room temperature: 4–6 hours at 70°F, 2–3 hours at 75°F. The dough should roughly double and jiggle when the bowl is gently shaken.
- • For extra crust crackle, place a shallow pan of hot water on the lower oven rack during baking to create steam.
- • The loaf can be scored with a knife or left rustic and unscored—both yield good results.
- • Store cooled bread wrapped in a kitchen towel or paper bag at room temperature for up to 2 days. Slice with a serrated bread knife.
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