Rustic Bread Recipe

5 from 268 votes

This dutch oven no knead Easy Rustic Bread is the perfect beginner friendly loaf. You only need 4 ingredients to make it and no sourdough starter. This rustic bread can be made start to finish in a few hours or you can rest it overnight in the fridge.

Prep Time4

Cook Time40

Total Time4 40

Course: Bread

Cuisine: French, Italian

Diet: Low Fat, Vegan, Vegetarian

Servings: slices

Calories: 188kcal

Author: Brianna May

Equipment

Ingredients

3 ⅓ cups (434 g) bread flour*
1 standard packet 2 ¼ teaspoons active dry yeast*
2 teaspoons kosher salt*
1 ⅔ cups (395 ml) warm water, 110 degrees

Instructions

In a large mixing bowl, whisk together the bread flour, yeast, and salt.
Pour warm water over dry ingredients.
Mix in the water, until all of the flour is absorbed. The dough will be very wet and sticky.
Push all of the dough towards the center of the bowl and cover tightly with plastic wrap.
Place the dough in a warm spot, like a window sill, near the oven, or even in the oven with just the light on.
Let the dough rise for 3 hours. Optional: Place covered dough in the refrigerator overnight or for up to 3 days.
If the bread was in the refrigerator, allow it to come to room temperature for about an hour. Preheat the oven to 450 degrees with a dutch oven placed on the middle rack so it can preheat as well. If you do not have a dutch oven, use a pizza stone or baking sheet. See notes.
Using a spatula or plastic bench scraper, loosen the dough from the sides of the bowl by scraping the dough inward.
Dump the dough on a well floured surface.
Use the scraper to fold the dough gently over itself a few times until it starts to stick together.
Flip the dough so the folded seam side is down. Use your hand and the scraper to gently tap the dough into a round loaf.
Use a sharp knife or bread lame to score an ‘x’ into the top of the loaf.
Gently twist the loaf with one hand on the side and the scraper underneath onto a sheet of parchment paper.
Transfer the loaf to the preheated dutch oven (or pan/stone) holding the ends of the paper.
Cover the dutch oven with the preheated lid.
Bake for 30 minutes covered. If not using a dutch oven, bake uncovered for 30-40 minutes.
Uncover and bake for another 10-15 minute or until deep golden brown.
Remove the bread for the dutch oven and cool on a wire rack for about an hour before slicing.

Notes

Flour: I highly recommend King Arthur Bread Flour. Bread flour can be found next to the all purpose flour at most supermarkets. It gives the bread a chewier texture which is preferred for rustic breads. In a pinch, you can use all purpose flour. I have not tested this recipe with whole wheat flour, but I do not recommend it, as it makes loaves denser.
Yeast: You can use active dry yeast or instant yeast. I use Red Star Active Dry Yeast. If you do use instant yeast, you may not need to let the dough rise as long. See photo above.
Salt: I recommend a coarse salt like kosher or sea salt. It gives the bread a better taste. If you only have table salt, only use 1 ½ teaspoons.
Freezing: Baked bread can be frozen for up to 3 months. Be sure to wrap it tightly two times and place it in a freezer bag. Thaw in the fridge overnight or on the counter. You can also freeze slices and pop them in the toaster to thaw instantly. The dough can also be frozen. After Step 6, wrap the dough and place it in a freezer bag. Thaw in the fridge overnight and continue the recipe as stated.
Weigh the ingredients. This is the most accurate way to measure the ingredients. If you do not have a scale, be sure to spoon the flour into a measuring cup and level it with a knife. Scooping flour compacts it too much in the measuring cup.
Do not add too much flour. The dough should be extremely sticky when you combine all of the ingredients. You won’t be able to handle it with your hands. This is why is is a no knead bread. This helps create those airy holes.
Refrigerate dough for more flavor. If you have time, allow the dough to rest for 12-72 hours in the fridge. This is a great option if you want to make dough in advance.
Be gentle. When shaping the dough or transferring it, do not use a lot of pressure. This will deflate the air bubbles and you won’t get those holes in the loaf. If the bread came out dense, it was likely overworked. The shape of the loaf does not matter.
Use parchment paper. This prevents the bread from sticking while it bakes.
Steam makes the crust crispy. If you are using a dutch oven, steam will be created while the bread bakes covered. If you do not have a dutch oven, you can still create steam by using another pan of water. Place a metal or any oven safe 9 x 13 pan on the rack below the baking sheet or stone. Pour boiling water into it right before baking the bread.

Nutrition