I love the smell of freshly baked bread wafting through the house. It’s one of those simple things that feel like a luxury when you have it. The traditional, rustic look, the crispy crust, and the pillowy texture all combined create a very satisfying experience not only when you eat it, but also knowing you made it too.

The good news is that making bread at home is easier than you might think. You don’t need special equipment. All you need are simple ingredients and some time. I’m a beginner and I was able to bake this bread with confidence because it was incredibly easy. I even made a couple mistakes and I still got to enjoy the delicious results. Here’s how to bake rustic bread at home.

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Watch my video below or scroll down to read ▼

Ingredients

  • 1 1/2 cup warm water
  • 1.5 tsp sugar
  • 1.5 tsp active dry yeast
  • 3 1/2 cup bread flour (unbleached preferred)
  • 1 1/2 tsp salt

Recipe

  1. In a large bowl, mix for warm water, sugar and active dry yeast and set aside for 10 minutes for yeast to bloom.
  2. When yeast is foamy, add flour and salt. If yeast is not foaming, the yeast is likely dead and you’ll need to restart Step #1 again. (Yeast lasts longer if you store it in the fridge).
  3. Using your hands, slowly mix the ingredients until it comes together into a ball. Rest for 10 minutes.
  4. Transfer the dough to a counter dusted with flour and knead the dough for 10 minutes. (5 minutes is okay but 10 minutes is better)
  5. Fold the dough into thirds and turn until it’s tight.
  6. Ball up and pinch the dough towards the center until the dough is a tight ball.
  7. With the seam side down, transfer the dough to a floured bowl to proof.
  8. Proof the dough in a warm place for 1 hour. (I like the inside of an off oven, with the light on)
  9. Place your dutch oven inside the oven and pre-heat your oven to 420ºF (215ºC).
  10. Cut a rectangle of parchment paper and cut off the corners to remove excess paper (seen in video)
  11. Transfer your dough over the parchment paper, leaving the dough seam side up.
  12. Optional: Score the top of your bread
  13. Carefully transfer your dough into your dutch oven and bake it with the lid on for 30 minutes.
  14. Remove the lid and bake uncovered for 10-15 minutes or until the crust is golden brown.
  15. Transfer your bread to a rack and let it rest for 1 hour.
  16. Slice it and enjoy! I love to use this bread for grilled cheese, paninis, or topped with fresht tomatoes, olive oil, and a little salt.