Our crusty bread recipe is simple and fast to make, anyone can make this artisan bread at home in three fast hours. Bread making was my kitchen weakness until this simple recipe came along.
Read on, and I will show you step by step exactly how to do it with this no-knead method,
Making bread can be intimidating. Please do yourself a favor and review the comments that follow this post. Many readers have asked questions and offered feedback with this recipe.
🍞About this no knead recipe
Then, I grew up and tried to grow a huge garden, like my mom. Not so easy. I tried to iron my clothes like my mom. Not so easy
And I tried to make homemade crusty bread, like my mom. Again and again and again and always not so easy. Until this recipe came along, I’m not kidding.
What’s in it?
Part of the ease of making this artisan bread recipe is the shortlist of ingredients. Aside from water, there are only three others:
It doesn’t get much simpler than that. No buttermilk, no scalded milk, no unusual ingredients. And, no kneading!
To get a nice crust on this homemade bread, we use a steam bath. It is an age-old method of creating a crunchy and crusty outside. Placing hot water in a hot pan creates a steam bath that encases the dough and ensures you get a crisp finish. Scroll down for our step-by-step directions on how to do this.
Another secret to ensuring a crisp crust on the bottom: place the dough on a hot stone when it goes in the oven.
There are two easy ways of doing this, once the dough is ready to bake.
- You can dust a pizza peel with corn flour and allow the loaf(s) to rest there (in the final raising stage).
Once it’s ready to bake, simply place the pizza peel on the hot baking stone and the unbaked bread will slide off with ease.
- You can also use parchment paper to transfer the unbaked loaf to a hot baking stone. Allow the loaf(s) to rest on a sheet of parchment paper (in the final raising stage.)
When the dough is ready for the oven, transfer the parchment paper to the hot stone. This will help you achieve the same crispy crust on the bottom.
Either of these methods work for creating a crisp bottom to a pizza crust recipe as well.
I’ve broken down the process to make thishttps://www.plattertalk.com/homemade-crusty-bread/ artisan bread into a bunch of steps for you. It looks like there are a lot of steps, but I promise, every one of them is super simple.
Adding ingredients, stirring, baking, things like that.
As I found out, making this timeless recipe is not rocket science. In fact, it is not like black and white science at all; this is where the art of baking comes into play.
For example, there are variations in oven temperatures. Also, differences in humidity can make a difference. This can determine the amounts of liquid (water) vs. solid (flour) to get the right consistency.
Find what works for you by a little trial and error. Once you get it right, this is the only recipe for bread you will ever need
🔪 How to make crusty bread
(See Full Recipe below at the end of this post)
1. Start with lukewarm water (100° F).
2. Add active 1.5 tablespoons dry yeast.
- If you’re not sure if your yeast is good, proof it first.
3. Add flour.
- All purpose flour works fine but bread flour will give you a chewier crumb because of it’s high protein content.
4, Use a wire whisk to stir the water, yeast, and flour mixture.
- As the dough gets thicker use a heavy wooden spoon to mix it, or a stand mixer with a dough hook, on a low setting.
5. Add salt to the dough.
- Salt does a whole lot more than just add flavor!
King Arthur Flour does a great job of breaking down the details of salt’s important role in successful breadmaking.
6. Stir the dough again, cover it with a kitchen towel and allow it to rise for two hours.
7. Set in a warm place if possible, away from chilly air or where there is a cold draft.
- Sunny windowsills are great places for the dough to rise.
- After the dough has risen, apply a light dusting of flour over it and divide it into two loaves.
8. Lightly dust a pizza peel with some cornmeal.
The dough will be wet!
This is normal.
If you need to add a little more flour to the dough to work with it and shape it, that’s ok!
9. Continue to shape the bread loaves on the pizza peel and apply a light dusting of flour.
10. Score the top of the bread before baking.
- This will help guide the direction of the bread expansion as it bakes.
Cover the loaves with a kitchen towel and let them rise again, for 40 minutes.
11. Prepare a steam bath with some hot water from the stovetop. Place it on the oven rack under where the bread will go immediately after the bread goes in the oven.
- Place a dry cast-iron skillet on the lower rack of the oven.
- Place the bread on the rack above the skillet.
- Pour hot water into the skillet and close the oven door immediately.
- Do not open the door of the oven until you remove the bread.
12. This homemade bread is ready to eat in about 3 hours, start to finish. You use only about 10 minutes of that time preparing the recipe. The majority of the time involves rising and baking.
Baking on a hot pizza stone will give you a beautifully crispy bottom to each loaf.
This dough is very wet, and you may find it difficult to work with and shape. It’s supposed to be this way.
As a bonus, the dough keeps in the refrigerator, up to a week or two so you can bake it when you like. That way, you can make this recipe when entertaining. Your guests will think you worked for hours preparing it!
One more thing, if you’ve never had toast from homemade bread, you don’t know what you’re missing. I kid you not.
This easy bread recipe is a game-changer, and I’m living proof. It’s not my mom’s recipe, but it’s not bad.
💭 Kitchen tips
Baking is not an exact science. Sometimes it takes a little playing in the kitchen to get any baked recipe “right.” I’ve been baking my whole life, since the age of 7. In my experience, nothing from the oven is more true to this concept than homemade bread (and rolls).
I’ve gotten some harsh criticism for this recipe in the comments below. People call it a “waste of dough,” “a waste of time”, and a bad recipe.
Folks, making homemade bread is not the same as going to the local bakery and picking up a loaf from the shelf! Until you make it a few times. Once you nail the method, I promise, you will feel like you have attained a significant feat in the kitchen.
It takes a little practice. Other than some time, the cost of these ingredients is very small. You need to find out what works best for you and then make it your own.
If the dough is too wet
- Add a little more flour to it, so it will maintain its shape.
- While it is rising, don’t be afraid to check in on it.
- If it needs to be “patted inwards” (from the sides), gently use the palms of your hands to shape it.
If making multiple loaves
Bake one loaf one at a time. If you need to adjust your oven temperature or baking times, you can try that with the second loaf. To illustrate what I’m talking about, take a look at these two loaves (from the same batch of dough.)
The darker loaf (top) was baked first, at 450° for 30 minutes.
I thought the crust was a little dark and so for the lower loaf (garlic and cheese), I reduced the oven temperature to 400° and cut five minutes off the baking time, to 25 minutes.
Both loaves were mouthwatering and chewy, but the crust on the second loaf is not quite as dark.
Let your dough rest in the refrigerator overnight
Allowing the dough to spend a night in the refrigerator will enhance its flavor and make it chewier.
- Place it in a metal bow that will allow for further expansion because the yeast will continue to do it’s thing while in the fridge.
- Place plastic wrap on any exposed surface of the dough to keep it from drying out.
- Place a damp kitchen towel over the plastic wrap.
- Remove the dough from the refrigerator 3 to 4 hours before baking, to allow it to come to room temperature and rise again.
Mix the dough by hand
Mixing the dough by hand is easy because it is not a thick heavy dough.
Instead, it is wet and sticky. Use a heavy-duty whisk if you have one or a heavy wooden spoon.
I tried to save some elbow grease and use my beloved KitchenAid stand mixer and this is what happened:
As you can see, I got a very dense crumb because it had been over-mixed. This loaf had the same great flavor, but the bread was not as airy and chewy the batch in the photo above it.
Use quality ingredients
If you’re going to go to all the work and mess of making your own bread do yourself a favor. Don’t skimp on cheap ingredients that are not of good quality. This is especially true of what you spread on it
If it’s butter, use the best you can find, from a known source or fresh and organic. Finally, nothing tastes better with crusty bread, than homemade soup.
What to eat with this
Warm water will shorten the time for the dry yeast to activate and do its thing. Cold water will delay the time for the yeast to activate, but eventually, it will “wake up!”
Hot water will kill the yeast, and your bread will be a flop.
It doesn’t matter if you use warm or cold water for making bread, see what happened when this baker put this theory to test!
You can use all-purpose flour when making this but you may need more water (or less flour) for the right consistency. Bread flour has more protein than all-purpose flour and thus requires more liquid.
If unsliced, store unwrapped at room temperature.
After they are sliced, store loaves in closed paper bags.
For a softer crust, store in sealed, air-tight bags (or foil) at room temperature.
You can use this dough recipe to make homemade pizza.
You may want to add a bit more flour and a tablespoon or so of olive oil and knead it all together for a minute or so.
My favorite way to use these leftovers is to make crostini and to spread a little tapenade on it!
How to make crostini:
Dice a slice of leftover bread into 1-inch pieces.
Brush them with olive oil and a pinch of kosher salt.
Place them under the broiler for 2-3 minutes
Other ways to use leftover bread:
Helpful Readers’ Comments for this Recipe
- Consider adding the following for more flavor.
- A bit more salt
- Shredded cheese
- Kalamata olive
- Pumpkin seeds
- Sunflower seeds
- Whole wheat flour
- Garlic or rosemary, etc.
- Leave the water (for the steam bath) in the oven for the entire baking time.
- If you don’t have a pizza stone, you can use a:
- Cast-iron skillet
- Dutch oven
- Cookie sheet
- Regular loaf pan
- Casserole dish
- If the dough seems to wet to work with, add a generous “dusting” of flour to it.
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Italian Rustic Bread
- 3 1/4 cups water lukewarm, about 100° F.
- 1.5 tablespoon dry active yeast
- 6 1/2 cups flour bread flour if you have it.
- 1.5 tablespoon kosher salt (May use less if desired.)
- Combine water and yeast and stir until the yeast is dissolved. Add flour and salt and mix until thoroughly combined.
- Allow the dough to rise for 2 hours at room temperature, covered with a kitchen towel.
- Apply a light dusting of flour over the dough and divide it in half and shape into 2 loaves, rounding the top. If you only want to make one loaf of bread at this time, store the unused dough in the refrigerator, covered, for up to 2 weeks until ready to use.
- Place the unbaked loaf(s) on pizza peel that is lightly dusted with cornmeal. Apply light dusting of flour over top and cut three slashes into top of dough, using a searrated knife. Cover dough with kitchen towel and allow to rest for 40 minutes.
- Preheat oven to 450° F with baking stone on the center rack. When bread is ready to go in the oven, slide the dough off pizza peel onto hot stone. Place 1 cup hot water into oven broiler (or other oven safe pan), on bottom wrack of oven. Quickly close oven door to created a steam bath within the oven. This will help produce a crisp outer crust.
- Bake for 30 minutes and allow to cool slightly before slicing. Enjoy!
- Read all of the instructions first.
- Have all of the ingredients and kitchen tools laid out and ready before starting.
- Make sure your yeast is alive. Proof the yeast to be sure.
- Use a hot stone or skillet to bake your bread on.
- Know your oven and babysit the bread as it bakes.
- Rotate if necessary to ensure even baking.
- If your oven runs hot, adjust the temperature as necessary.
- Have patience while making bread and take notes.
- What works well for you in terms of baking time, temperature, wetness of dough, etc.
- If you don’t have kosher salt, use one-half the amount of table salt. So, for this homemade bread recipe, about 3/4 tablespoon of table salt.