Simple Crusty Bread Recipe
This Simple Crusty Bread recipe yields a wonderfully rustic loaf with a crunchy exterior and a soft, airy interior. Made with basic ingredients like yeast, salt, and unbleached all-purpose flour, it’s an easy bread recipe suitable for home bakers of all levels. The dough requires minimal hands-on time and can be refrigerated for up to two weeks, allowing flexibility for baking fresh bread at your convenience. The baking technique involves using a hot baking stone and steam to develop the perfect crust.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 45 minutes (including rising and resting time, excluding refrigeration time)
- Yield: One large loaf per grapefruit-sized dough piece, approximately 2 loaves
- Category: Bread
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 1 1/2 tablespoons yeast
- 1 1/2 tablespoons kosher salt
- 6 1/2 cups unbleached all-purpose flour, plus more for dusting
- Cornmeal, for dusting
Wet Ingredient
- 3 cups lukewarm water (about 100°F)
Instructions
- Mix Dough: In a large bowl or plastic container, combine the yeast and salt into 3 cups of lukewarm water (around 100°F). Stir in the flour gradually until there are no dry patches and the dough becomes quite loose. Cover the container (not airtight) and let the dough rise at room temperature for 2 hours, or up to 5 hours for a longer fermentation.
- Shape Dough: After the first rise, you can bake the bread immediately or refrigerate the dough covered for up to two weeks. When ready to bake, lightly flour the surface of the dough and cut off a grapefruit-sized piece using a serrated knife. Shape this piece by turning it in your hands to create a rounded top with a lumpy bottom. Place the shaped dough on a pizza peel dusted with cornmeal and let it rest for 40 minutes. Repeat for remaining dough or refrigerate leftovers.
- Prepare Oven and Baking Surface: Position a broiler pan on the bottom rack of the oven. Place a baking stone on the middle rack and preheat the oven to 450°F. Allow the baking stone to heat for at least 20 minutes to ensure even baking and a good crust.
- Score and Bake: Dust the dough’s surface with flour and make three slashes on top using a serrated or very sharp knife. Transfer the dough onto the preheated baking stone using the pizza peel. Quickly pour one cup of hot water into the broiler pan to create steam, then immediately close the oven door to trap the steam. Bake the bread until the crust is well browned and crisp, about 30 minutes. Let the bread cool completely before slicing.
Notes
- The dough can be refrigerated for up to two weeks—perfect for planning ahead.
- Using a baking stone ensures even heat distribution and a crusty bottom crust.
- Creating steam in the oven is crucial for achieving a crackly crust.
- A serrated knife is ideal for scoring the dough without deflating it.
- Resting the shaped dough allows gluten to relax and improves the bread’s final texture.
Keywords: crusty bread, simple bread recipe, artisan bread, homemade bread, no-knead bread
Find it online: https://flavorsbymaya.com/simple-crusty-bread-recipe/
