A rustic artisan bread that requires minimal effort and no kneading, relying on a long fermentation process to develop deep flavor and a beautiful crispy crust. This classic technique produces bakery-quality results with just a few simple ingredients.
For best texture, serve fresh or reheat in a 350°F oven for 10 minutes to restore crispness. Store cooled bread in a paper bag or bread box at room temperature for up to 3 days.
Ingredients
Scale
Measurement units
- 3 cups all-purpose flour
- 1 ½ teaspoons salt
- ½ teaspoon instant yeast
- 1 ½ cups water (room temperature)
Ingredients
Scale
Measurement units
- 3 cups all-purpose flour
- 1 ½ teaspoons salt
- ½ teaspoon instant yeast
- 1 ½ cups water (room temperature)
Instructions
Mix dry ingredients
Mix the all-purpose flour (3 cups), salt (1 ½ teaspoons), and instant yeast (½ teaspoon) together in a large bowl.
Equipment: large bowl
Form shaggy dough
Add the water (room temperature) (1 ½ cups) to the dry ingredients.
Stir until a shaggy dough forms; the mixture should be sticky and rough.
Equipment: large bowl, spoon
First rise (autolyse)
Cover the bowl with plastic wrap.
Let it rest at room temperature until the dough becomes bubbly and rises slightly.
Equipment: large bowl, plastic wrap
Preheat oven and Dutch oven
Preheat your oven to 450°F (230°C).
Place a Dutch oven inside and heat thoroughly.
Equipment: oven, Dutch oven
Shape the dough
Turn the dough out onto a lightly floured surface.
Gently shape it into a round ball without deflating it too much.
Equipment: work surface
Transfer dough to Dutch oven
Carefully remove the hot Dutch oven from the oven.
Place the dough inside.
Equipment: Dutch oven, oven mitts
Bake covered
Cover the Dutch oven with its lid.
Bake for 30 minutes.
Equipment: Dutch oven
Bake uncovered until golden
Remove the lid.
Bake for an additional 15 to 20 minutes until the bread is deeply golden brown.
Equipment: Dutch oven
Cool the bread
Remove the bread from the Dutch oven.
Let it cool on a wire rack before slicing.
Equipment: Dutch oven, wire rack
Before you cook
Cook notes
- • Store cooled bread in a paper bag or bread box at room temperature for up to 3 days
- • For best texture, serve fresh or reheat in a 350°F oven for 10 minutes to restore crispness
- • Dough can be refrigerated after initial rise for up to 2 days; shape and bake when ready
- • For a more complex flavor, refrigerate dough for 12-24 hours before shaping
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