Description
This is the kind of bread that made me feel like a baker, even when I didn’t know what I was doing. It’s rustic, golden, and gloriously crusty—without the kneading! I first baked it on a quiet Sunday and couldn’t believe how simple it was. Just mix, wait, and bake—it’s that magical.
Ingredients
3 cups (450g) all-purpose or bread flour
2 tsp instant or rapid-rise yeast
2 tsp kosher or cooking salt (not table salt)
1½ cups (375 ml) very warm tap water (up to 130°F / 55°C)
For shaping:
1½ tbsp flour, for dusting
Instructions
In a large bowl, mix flour, yeast, and salt. Pour in warm water and stir until combined.
Cover bowl with plastic wrap or a towel. Let dough rise at room temperature for 2–3 hours, until doubled and bubbly.
Sprinkle flour on a surface. Gently turn out dough and shape into a round.
Place on parchment, cover with a towel, and let rest while oven preheats.
Preheat oven to 450°F (230°C). Place a Dutch oven with lid inside to heat.
Carefully place dough (with parchment) into hot Dutch oven. Cover and bake 30 minutes.
Remove lid and bake 10–15 minutes more until crust is deep golden.
Cool slightly before slicing.
Notes
Warm, crusty, and deeply satisfying—this is the kind of bread that wins hearts straight from the oven.
- Prep Time: 5 minutes
- Rest Time: 2–3 hrs
- Cook Time: 45 mins
Nutrition
- Calories: 150 per slice
- Fat: 0g
- Carbohydrates: 30g per slice
- Protein: 4g per slice