rustic bread

if you&#x27;ve ever wanted to make bread, this is the recipe for you! It takes just 5 minutes to put it together with no kneading!  This no-knead artisan bread recipe will make  3 or 4 loaves of delicious rustic homemade bread!

No Knead Artisan Bread

water

Tablespoons Coarse Salt

/1/2 Tablespoons Yeast (2 packets)

all-purpose flour

tbsp Corn meal

Flour dough ball

Start with tap water at about 100 degrees (body temperature), make sure the water is not too hot it will kill the yeast. Colder water is ok it will just take longer to rise, if your letting it sit overnight it really doesn’t matter.

add the yeast to the water and mix it up. Don’t worry if all the yeast does not dissolve, it will finish mixing in the flour.

Mix the salt into the flour

add the flour into the yeast water and start your mixer. (This is a wet dough.)

Now place your dough into your container, and cover but not tightly and place on the counter for about 2 hours to rise. (If you don’t have time to wait let it sit out for about a half an hour or so, and put it in the refrigerator overnight, it will rise just more slowly.) The dough does need to sit in the refrigerator after the initial rise for at least 3 hours before using*

Now that your dough has set up we are ready to form a dough ball. Pull off about a one-pound piece of dough (this recipe will make about 3 loaves this size). This is the only time you really handle the dough. You need to pull it down to form a ball, tucking all the ends in at the bottom. The ball should be semi-smooth.

place the dough ball on a pizza peel or cookie sheet with a liberal amount of cornmeal under it so it will not stick.

Let this dough rise for 40 minutes, and while it is rising let&#x27;s preheat our oven and baking stone to 450 degrees for at least 20 minutes*

Before sliding the dough off the peel, dust the top with flour and make some light slices into the dough for that artisan look.*

before you slide it into the oven you need one more thing, in another baking dish, or the broiler tray, add two cups of water, the steam it creates will give the crust that nice crackle.

Now slide of the dough closer the door and give it 30 minutes to start.

The dough should have a dark color (probably darker than you think it should be), this is our rustic artisan bread.

You may have to experiment a little to get it just right for your oven, but you won’t be far off the mark with this as your starting point, my oven took 35 minutes

No-knead rustic stand mixer peasant bread is ready in just about 2 hours. Just follow these easy step by step photo instructions.

Stand Mixer Peasant Bread

water (110 degree)

yeast (a light tablespoon)

sugar

AP flour

whole wheat flour

salt

In 1 3/4 cups of warm (110°) water, dissolve 1 teaspoon sugar and 1 package of rapid rise yeast. What for some bubbles to prove the yeast is good.

Add the yeast mixture to a preheated stand mixer bowl. With the mixer on &quot;2&quot; slowly add 4 1/2 cups AP flour, 1/4 cup whole wheat flour, and 1 teaspoon salt. Allow the dough to mix for 10 minutes.

Move the dough to a lightly oiled bowl, form into a bowl, cover with plastic wrap, and place in a warm spot for about 60 minutes until about tripled in size.sound.

&quot;Preheat&quot; a Dutch oven with hot water, then dry and lightly coat with oil and move the dough into it. Cover and place in a warm spot and allow to double in size — about 30-45 minutes.

Preheat oven to 450° conventional. Brush the top with some water.           x

Bake for about 25-30 minutes until internal temp of about 200°, a nice crust, and a hollow sound.

This Rustic Bread recipe is made with simple ingredients but tastes as if it was made right from a European bakery!&nbsp;The crust is nice and crunchy but the inside is super soft and fluffy.&nbsp;

Rustic Bread Recipe (overnight)

water (110 degrees)

tbsp honey

dry active yeast

bread flour

tsp salt

In a large mixing bowl, combine 2 cups warm water (110 degrees Fahrenheit) with 3 tbsp honey. Then evenly sprinkle 2 tsp yeast on top of the water and honey. Wait until the yeast becomes slightly frothy. (About 5 minutes).

Sift 3 cups bread flour, 2 cups all purpose flour, and 2 tsp salt into a separate bowl.

Add the dry ingredients to the wet and combine it with a wooden spoon until well incorporated.

Begin working into the dough with your hands. I found that stretching the dough helps incorporate the ingredients the best. Once you don’t see anymore patches of flour, stop kneading the dough.

Place the dough into a large bowl (no grease necessary). Sprinkle a small amount of flour on top and cover the dough with a kitchen towel. Then let it sit at room temperature for 1 hour and 30 minutes. (Keep between 68-70 degrees Fahrenheit).

After 1 hour and 30 minutes go by, deflate the dough and shape is back into a ball with your hands. Cover with a kitchen towel again and let is sit at room temperature overnight or 8 hours.

After 8 hours have passed, deflate the dough once more and reshape it into a ball and place it back into the bowl. Cover with a kitchen towel and let it sit in a warm place for 2 hours or until it doubles in size. To speed up this step, turn your oven onto the proof cycle and place it in your oven. If you don’t have a proof setting on your oven, turn your oven on to 300 degrees Fahrenheit for 2 minutes and turn it off. This should be just enough warmth to let the dough proof.

Remove the proofed dough onto a floured surface and divide it into halves. Shape each piece of dough back into a smooth ball.

Place it into lightly floured proofing baskets. Dust the dough with flour and cover with a kitchen towel. Let it proof in a warm place for 1 hour and 30 minutes or until it doubles in size.

Place a cast iron or Dutch oven pot (with lid) into the oven and let it heat up to 500 degrees Fahrenheit. Once the oven reaches 500 degrees Fahrenheit remove the pot from the oven. Open the lid and dust the bottom of the pot with flour. Gently flip the proofed dough into the cast iron or Dutch oven pot.

Using a sharp blade make a few decorative slits into the top of the dough. This step is optional.

Using a spray bottle, lightly spray the bread dough with 3-4 sprays of warm water. Place the hot lid on top and bake at 430 degrees Fahrenheit for 20 minutes.

Note: Most people place an oven safe bowl filled with water in the oven to achieve that nice bread crust; I find that lightly spraying the bread with warm water is an easier way to achieve the same results.

Then remove the lid from the pot and bake for an additional 15-20 minutes at the same temperature.

The moment the bread is baked, CAREFULLY remove the bread with a spatula and place it onto the cooling rack. Be very cautious as the cast iron will be extremely hot.

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.

Rustic Bread Recipe

(434 g) bread flour*

standard packet (2 1/4 teaspoons active dry yeast*)

kosher salt*

(395 ml) warm water, 110 degrees

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.

Very good recipe, flavor depth and texture are better than the $10 loaves at my local stores, and the ingredients only cost about $2 made at home! This is A stellar recipe from a baker who is very easy on the eyes to boot! ;-)

Excellent recipe, really easy to follow and most importantly the bread is delicious!! Thank you :)

I love this recipe and the resulting bread! It is a never fail bread recipe. The directions are exact and easy to follow. All of my family loves it! Thank you for sharing

This is a bread that is similar to ciabatta. Its flavor is enhanced by a long fermentation period, fancy durum flour and leftover mashed potatoes.

Pugliese Bread - An Italian Rustic Loaf

bread flour ((11.25 ounces))

instant yeast ((.055 ounce))

Biga (This is all of the biga you made.)

fancy durum flour ((7 1/2 ounces))

bread flour ((7 1/2 ounces))

salt ((1/4 ounce or 10 grams))

yeast

potatoes ((3 ounces))

Biga - Day 1

Stir together the flour and yeast in the food processor bowl using the metal blade. Add all of the 3/4 cup plus 2 tablespoons of the water through the feed tube. Pulse until the dough comes together and is neither too sticky nor too stiff. Continue to pulse until the dough is soft and pliable. This does not take very long.

Lightly oil a bowl with vegetable spray and transfer the dough to the bowl making sure that the entire surface of the dough is coated with oil. Cover the dough with plastic wrap (or shower cap) and ferment at room temperature for 2 to 4 hours -- or until nearly double in size.

Remove the dough from the bowl, knead it lightly to degas, and return to the bowl, covering the bowl with the plastic wrap. Place the bowl in the refrigerator overnight. You can keep this for up to 3 days.

Remove the biga from the refrigerator 1 hour before making the dough. Cut it into about 10 small pieces with a pastry scraper or a serrated knife. Spray the dough with vegetable spray and cover with plastic wrap and let sit for 1 hour to take off the chill.

Whisk together the flour, salt, and yeast in the bowl of a stand mixer. Add the biga pieces, mashed potatoes, and 12 to 13 1/2 oz. (1 2/3 cup) water. Measure all of the water out but leave a Tablespoon or 2 in the measuring cup. Using the paddle attachment mix on low speed until the ingredients form a wet, sticky ball. If there is still some loose flour add the rest of the water in the measuring cup and continue to mix.

Switch to the dough hook and mix on medium speed for 4 to 5 minutes, or for as long as it takes to create a smooth, sticky dough. The dough will clear the sides of the bowl but it will stick to the bottom. The dough will be sticky -- the wetter it is, the better the final bread will be.

Sprinkle bread flour on the counter to make a bed.Using a scraper or spatula dipped in water, transfer the dough to the bed of flour and proceed with the stretch-and-fold method. This method entails (A) dusting the top of the dough liberally with flour, patting the dough into a rectangle. Wait 2 minutes for the dough to relax. Coat your hands with flour and (B) lift the dough from each end, stretching it to twice its size. (C) Fold the dough over itself, letter style to return to a rectangular shape. Mist the top of the dough with spray oil, again dust with flour, and loosely cover with plastic wrap.

Let it rest for 30 minutes. Repeat the stretch-and-fold method and again mist with spray oil, dust with flour, and cover. (Each time you repeat this process, the dough will become stronger, more elastic, and less sticky.)

Lightly oil a large mixing bowl. For the third time, repeat the stretch-and-fold technique. Transfer the dough to the bowl and cover the bowl with plastic wrap. Ferment the dough at room temperature for 2 hours.

Generously dust the counter with flour and transfer the dough to the counter, taking care not to degas the dough. With a metal pastry scraper or a serrated knife dusted with flour, divide the dough into 3 pieces.With floured hands, gently shape the dough pieces into 3 boules (balls). You do this by creating surface tension as you bring the opposite ends together to make a ball. Keep smoothing down the sides from top to bottom. Pinch to seal the bottom of the dough where the creases come together. Let them relax seam-side down on the counter while you prepare the 3 proofing bowls.

Coat the proofing bowl with spray oil and then line the bowl with a cloth napkin, or smooth towel. Spray the cloth with spray oil and dust with flour. (I have muslin-lined bannetons and for the third bowl I used a pastry cloth with a regular glass bowl) Gently transfer the dough, seam side up, into each bowls. If the seam opens up, pinch it closed. Mist the top of the dough with spray oil and cover the bowls with the flaps of the cloth or a smooth dish towel.

Proof at room temperature for 60 to 90 minutes, or until the dough has expanded to about 1 1/2 times its original size.

Preheat the oven to 500 F. Have a water spray bottle ready.

Generously dust the back of a sheet pan with semolina flour or cornmeal. Spray a sheet of kitchen parchment with spray oil and put the parchment -- oiled side up -- on the sheet pan. Gently transfer the dough to the pan by carefully turning each bowl over onto the pan, lifting off the bowl, and then carefully peeling off the cloth. The dough will spread out on the pan. With a sharp razor blade or french lame, score the loaves with the pound (#) sign. Transfer the dough to the baking stone (or bake on the pan). After 30 seconds, spray the oven walls with water and close the door again. Be careful you don't spray the light!!!! Repeat twice more at 30-second intervals. After the last time lower the oven setting to 450 F and bake for 15 minutes. Check the loaves and rotate 180 degrees for even baking. Continue baking for 10 to 15 minutes or until the breads are a deep golden brown and the internal temperature registers 205 F.

Remove the loaves from the oven and transfer them to a cooling rack. Allow the loaves to cool for at least 40 minutes. This will be sheer torture!

Bread Baking Day

hello again  can I use 00 bread flour imported from Italy ??                The brand is Caputo

Beautiful bread.  

I decided not to cook it in the oven but in my Tr*ager brand pellet smoker.  I heated the pellet grill up to 500, then dropped it to 450 for the longer bake.  I put a small cast iron pan in the smoker to add a bit of water/steam during the first 15 minutes of the bake. 

Wood fired baking adds an amazing dimension to an already fantastic bread.

Thanks for publishing your voyage!

Ciao

I would give you a 5th star if the Pugilese aroma had been there. The crust and the crumb were excellent and my wife loved it. She said it was the best bread I have made. ?? I have been baking lots of things since I retired but now at 83 I am slowing down some, but still looking for bread challenges. I still look for the real arome Pugilese should have. Any thoughts from you on that?
PS. I am of  French Canadian decent, may be my problem?

I have to give this bread a try! It sounds so incredible!

Sourdough baking can often feel like an overwhelming task. Between feeding your starter, waiting hours between folds, and babysitting the dough through an overnight fridge proof—many give up before they ever get to taste a warm, homemade loaf. I used to be one of those people. But over time, I discovered a relaxed, low-maintenance method that not only works beautifully, but fits seamlessly into a regular routine. You don’t need to be a professional baker to enjoy fresh sourdough at home—you just need the right approach. If you're a busy home cook looking for great results without all the stress, this method was made for you.

A No-Fuss Sourdough Routine That Changed My Baking Life

active sourdough starter (about ½ cup)

water (about 1 ½ cups), room temperature

bread

salt (about 2 teaspoons)

cornmeal flour

Feed your sourdough starter in the morning so it’s active and bubbly by the evening.

In a large bowl, mix the starter, water, flour, and salt. Stir with a spatula or your hands until it comes together into a rough dough. Don’t worry if it looks messy—it’ll smooth out as it rests.

Cover the bowl with a clean towel or plastic wrap and leave it on your kitchen counter overnight (8–12 hours). During this time, the dough will rise slowly, becoming airy and stretchy.

Preheat your oven to 450°F with your Dutch oven inside. Let it heat for at least 30–45 minutes.

Meanwhile, gently turn the dough out onto parchment paper. Use floured hands to shape it into a round loaf. There’s no need to knead—just tuck the edges underneath.

Cover the dough loosely with an inverted bowl or towel and let it rest at room temperature for about an hour. This final rise helps it puff up before baking.

Carefully remove the hot Dutch oven from the oven, lower the temperature to 400°F, and transfer the dough (on parchment) inside. Cover and bake for 40 minutes.

Remove the lid and bake uncovered for an additional 3–5 minutes to brown the crust.

Let your bread cool on a rack for at least 1 hour before slicing—this helps the steam escape and gives you the best texture.

Top 7 rustic bread recipes from across the web

The most viewed rustic bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

No Knead Artisan Bread

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A No-Fuss Sourdough Routine That Ch...

A No-Fuss Sourdough Routine That Ch...

Top 7 rustic bread recipes from across the web

The most viewed rustic bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

No Knead Artisan Bread

Stand Mixer Peasant Bread

Rustic Bread Recipe (overnight)

Rustic Bread Recipe

Pugliese Bread - An Italian Rustic ...

A No-Fuss Sourdough Routine That Ch...

A No-Fuss Sourdough Routine That Ch...

The most viewed rustic bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine