Rustic Crusty Bread

This Rustic Crusty Bread could not be any more delicious, and it is so super easy to make.  There is barely any kneading, and after 2 quick rises, the bread is put in the oven to bake. 

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The Best Rustic Crusty Bread

The bread bakes in a preheated dutch oven inside the oven, so you are left with the crustiest, and dense yet tender bread.  Start the bread in the afternoon, and you will have a fresh hot loaf for dinner.

There is something about the smell of yeast that I can’t get enough of.  To me, it means something warm and yummy is about to be served.  It has been snowing more this season than it has in the past couple of years, and I love it. I’m the girl that secretly is jumping up and down when the news starts talking about a storm coming, and if the snow is keeping you indoors, this Rustic Crusty Bread is the optimal cozy food.    

Ingredients:

• All-purpose flour
• Yeast- active dry
• Warm water between 110 F. degrees and 115 F. degrees
• Sugar
• Salt

Items Needed:

• Le Creuset 6.75 quart dutch oven
• KitchenAid Stand Mixer 5 quart

Start with getting your yeast ready for the bread.  Heat water to about 110 F. degrees to 115 F. degrees.  This the perfect temperature range to ensure your yeast will do its job; any colder and the yeast might not activate, and any hotter and the temperature might kill the yeast.  Sprinkle the yeast over the water and let it sit for about 5 minutes until a foam forms on the surface. 

While you are waiting, measure out 2 ½ cups of flour and add your sugar and salt.  Give a quick whisk.  Using your kitchen aid mixer, add the dough hook attachment.  Pour the yeast into the bowl and start adding the flour, allowing the dough to just combine before adding the next addition.  Once you have added all of the 2 ½ cups, add in your next cup of flour ¼ cup at a time.  I found that I only needed ½ cup more to reach the desired texture.  The dough stayed in ball form, pulled away from the sides while mixing, and was slightly tacky when I knew it was enough flour and enough kneading. 

Remove bowl from stand mixer and sprinkle the dough with flour, moving the ball around to coat all sides, so there is no sticking. 

Cover the bowl with a tea towel and place in a warm area until the dough doubles in size, usually within an hour.

After the dough doubles in size, turn onto a well-floured surface, and without punching the air out, gently pull and fold edges towards the center, making a neat round ball.  In a clean bowl, place the dough, seam side down, and generously flour the top. Cover with the towel and let rise for another 30 minutes.

No-Knead Rustic Crusty Bread

While waiting for the second rise, place your dutch oven in your oven while it’s preheating to 450 F. degrees.  The dutch oven will be the little oven for your bread to get crusty while staying tender.  After your dough has risen and your oven has preheated, place parchment paper on your counter and gently dump the dough onto the center, seam side up.  The parchment paper makes the transfer into the dutch oven much easier and safer. 

Remove the dutch oven from the oven, very carefully, and take off the lid.  Gently lower in the parchment paper using the corners to guide the dough in.  Put your oven mitts back on, add the lid, and place the dutch oven back into the oven for about 30 minutes. 

Golden And Crusty And Very Tender

After 30 minutes, remove the cover and let the crust get a darker golden color, about 10-15 minutes more.  Remove from the oven and lift out the bread.  Cool for about 20-30 minutes before slicing and enjoying this delicious homemade Rustic Crusty Bread.