If you love making bread, or want to take a dabble at it, here’s the recipe to make next: it’s the world’s best – and easiest – crusty homemade bread, and I do not say that lightly. Of the hundreds of breads I’ve baked over the years, including many, many sourdough breads, this is one of my top favorites to make. It is not a shortcut recipe and needs two rises, but the proofing time passes so swiftly and so effortlessly, you might feel like you cheated. 🙂 Both the crust and the crumb are divine: the crust has a slightly chewy texture and the crumb is soft and airy with large pockets, thanks to the high level of moisture in the bread. Best of all, you don’t need to spend more than a couple of minutes putting the dough together and there’s no extensive kneading involved. Even so, this looks and tastes like an artisan bread: one you could’ve spent hours making.
Why you will love this easy, crusty homemade bread
It is super easy. This recipe is so straightforward and so simple that if you were to follow it accurately you will get good results. There is no kneading involved and a minimal amount of shaping. The bread releases easily from the pan and slices beautifully. It is delicious. This bread has a light, perfect flavor. It is seriously going to be one of the best breads you ever made, or ate. Everyone will love it. You can be assured that everyone you feed this bread to will ask for more. But you might not want to share. 😉 You can bake it in a loaf pan, dutch oven or free form. I like baking this bread in a loaf pan because this is a loose dough and I like the bread to have a good height so I can use it for sandwiches. But feel free to shape it in a boule and bake on a baking sheet–the dough will spread out and flatten a bit. If you want a more rounded boule, bake the bread in a dutch oven (the crust will be chewier in a dutch oven).
How to make an artisanal, crusty bread
Mix until a loose dough forms. Carefully place in an oiled bowl and coat with a little more oil or cooking spray. It should more than double in an hour.
Shape the bread into an oval if baking in loaf pan or in a round if baking in dutch oven. Check to get new recipe updates by email.
In about 45 minutes it should dome over the loaf pan (it might not dome if you are using a dutch oven with deep sides, but it will rise). About 15 minutes before you bake the bread preheat oven to 450 degrees. Score the bread with a sharp knife. Place a glass or metal oven-safe pan filled with hot water on lower rack. Bake bread on middle rack for 30 minutes. Cool thoroughly before eating.
Storage and freezing instructions
As there are no preservatives in this homemade crusty bread I recommend eating it within 3-4 days of baking. Keep it in the refrigerator during this time. For longer storage you can freeze the bread in a freezer safe bag, sliced or whole. Thaw before eating.
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