Introduction

There’s nothing quite like the aroma of freshly baked crusty bread filling your kitchen. This simple crusty bread recipe requires just a few ingredients and minimal effort, yet delivers a satisfyingly crunchy crust and soft interior. Perfect for sandwiches, dipping, or enjoying on its own.

A close-up image of a round loaf of bread with a thick, crispy crust that is dark brown with some lighter patches of flour dusted on top. The bread has a rough, cracked texture with large flakes visible, and a tear on the right side reveals the soft, light beige inside crumb. Crumbs and flakes are scattered on the black surface beneath the bread, adding texture to the scene. The background is plain and dark, making the bread's colors and textures stand out sharply. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 tablespoons yeast
1 1/2 tablespoons kosher salt

6 1/2 cups unbleached, all-purpose flour, plus more for dusting dough
Cornmeal, for dusting

3 cups lukewarm water (about 100°F)

Instructions

Step 1: In a large bowl or plastic container, mix the yeast and kosher salt into 3 cups of lukewarm water. Stir in the flour until no dry patches remain; the dough will be quite loose. Cover the container loosely (not airtight) and let the dough rise at room temperature for 2 to 5 hours.

Step 2: You can bake the dough immediately or refrigerate it, covered, for up to two weeks. When ready to bake, dust the dough with flour. Using a serrated knife, cut off a piece roughly the size of a grapefruit. Gently turn the dough in your hands to stretch the surface into a rounded top with a lumpy bottom.
Step 3: Sprinkle cornmeal on a pizza peel and place the shaped dough on it. Let it rest for 40 minutes. Repeat with the remaining dough or refrigerate it.
Step 4: Place a broiler pan on the bottom rack of your oven. Put a baking stone on the middle rack and preheat the oven to 450°F, allowing the stone to heat for 20 minutes.

Step 5: Dust the dough with flour and make three slashes across the top using a serrated or very sharp knife. Slide the dough onto the hot baking stone. Quickly pour one cup of hot water into the broiler pan to create steam, then close the oven door to trap the steam.
Step 6: Bake until the bread is well browned and crusty, about 30 minutes. Remove from oven and let cool completely before slicing.

Tips & Variations

For extra flavor, add a tablespoon of fresh herbs like rosemary or thyme to the dough before rising.

If you don’t have a baking stone, use a heavy baking sheet turned upside down and preheated in the oven.
Using bread flour instead of all-purpose flour can result in a chewier texture.
Ensure water is lukewarm (about 100°F) to activate the yeast properly without killing it.

Storage

Store the bread at room temperature wrapped loosely in a clean towel or paper bag for up to two days to maintain crustiness. For longer storage, slice and freeze the bread in an airtight container or freezer bag. Reheat slices in a toaster or oven to revive the crisp texture.

How to Serve

A crusty loaf of bread is shown close-up, resting on a black surface with crumbs scattered around. The bread has a thick, rough, golden-brown crust with a cracked pattern and a light dusting of white flour on top. A piece appears to be bitten or broken off from the right side, revealing a soft, light beige inside with a slightly airy texture. The background is dark, making the bread stand out clearly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active yeast?

Yes, you can substitute instant yeast, but reduce the amount to about one teaspoon and mix it directly with the flour before adding water. Adjust rising times as needed, since instant yeast acts faster.

Why do I need to add steam during baking?

The steam helps keep the surface of the dough moist during the initial baking stage, allowing the bread to expand fully without cracking and contributing to a shiny, crisp crust.