Rustic French Bread
A simple, no-knead rustic French bread with a crackly golden crust and an open, airy crumb - baked in a Dutch oven for bakery-quality results at home.
Equipment
- Dutch Oven (5-6 quart)
- Large mixing bowl
- Parchment paper
- Wire rack
Ingredients
- 3 cups bread flour plus extra for dusting; all-purpose works too
- 1 1/4 tsp fine sea salt
- 1/2 tsp active dry yeast instant yeast works too
- 1 1/2 cups lukewarm water about 350ml
Instructions
- Mix the flour, salt, and yeast together in a large bowl. Pour in the lukewarm water and stir until a shaggy dough forms. Do not knead.
- Cover the bowl with plastic wrap and leave at room temperature for 12 to 18 hours until the dough is bubbly and nearly doubled.
- Turn the dough onto a well-floured surface. Fold it onto itself a few times and shape loosely into a ball.
- Place the dough on floured parchment paper, cover with a kitchen towel, and rest for 1 to 2 hours.
- Preheat your oven to 230°C (450°F) with the Dutch oven and lid inside for 30 minutes.
- Score the top of the dough with one deep slash using a sharp knife or bread lame.
- Lower the dough on the parchment into the hot Dutch oven. Cover and bake for 30 minutes.
- Remove the lid and bake for another 15 to 20 minutes until the crust is deeply golden. The loaf should sound hollow when tapped on the bottom.
- Cool on a wire rack for at least 30 minutes before slicing.
Notes
- Long overnight rise (12-18 hours) is key for flavor and texture.
- Do not skip preheating the Dutch oven - it is essential for crust quality.
- For a sourdough version, replace yeast with 2 tbsp active starter and extend rise to 18-24 hours.
- Store cut-side down wrapped in a kitchen towel, not plastic.
- Freeze sliced leftovers for up to 2 months.