Easy Rustic Bread (Print)

Crusty artisan-style loaf with chewy interior. Simple ingredients, beginner-friendly method ready in under 3 hours.

# What You 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 to distribute evenly.
02 - Add lukewarm water and stir with a wooden spoon or your hands until a shaggy, sticky 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 to create tension.
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. Cover (if using a Dutch oven) and bake for 25 minutes.
09 - Remove the lid and bake for another 15 minutes, or until the crust is deep golden brown and the loaf sounds hollow when tapped.
10 - Cool on a wire rack for at least 30 minutes before slicing to allow the interior to set.

# Expert Advice:

01 -
  • It requires zero kneading, so you can have bakery style bread without the workout
  • The ingredients are so basic you probably already have everything you need right now
  • That perfect crackly crust makes you feel like a professional baker even if you burned your last attempt
02 -
  • The dough should feel sticky and shaggy, not smooth like pizza dough, that sticky texture is exactly what creates those beautiful air pockets
  • Scoring the dough is not just for looks, it gives the bread a place to expand so it does not burst open unpredictably
03 -
  • Weighing your flour instead of using cup measures will give you consistent results every single time
  • If the dough seems too dry, add water one tablespoon at a time until it feels tacky but not overwhelming sticky

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