This is a classic high-hydration artisan bread — round or slightly oval (batard), with a flour-dusted, blistered golden crust, deep scores, and a light open crumb full of irregular holes, just like the loaf in your photo.
Ingredients (1 large loaf)
- 450 g bread flour (or strong white flour)
- 10 g fine salt (about 1¾ tsp)
- 2 g instant yeast (½ tsp) — or active dry yeast
- 340–360 g cool water (about 1½ cups / 340–360 ml)
Start with 340 g; the dough should be sticky and wet. - Extra flour for dusting
Method
1. Mix the dough
In a large bowl, mix the flour, salt and yeast. Add the water and stir with a spoon or wet hand until no dry flour remains. The dough will be very sticky and shaggy — this is correct for an open crumb.
Cover the bowl and leave at room temperature (18–22 °C / 65–72 °F) for 12–18 hours. It should become bubbly and more than double in size.
2. Shape
Generously flour a work surface and your hands. Scrape the sticky dough out. Gently fold the edges into the centre several times to form a rough ball or oval. Do not knead hard.
Place the dough seam-side down on a well-floured tea towel, parchment, or in a floured banneton (proofing basket). Dust the top lightly with flour, cover, and let it rest 1–2 hours until puffy and jiggly.
3. Preheat
At least 30–45 minutes before baking, place a heavy Dutch oven (cast-iron pot with lid) in the oven and heat to 230–250 °C / 450–475 °F.
4. Score and bake
Carefully transfer the dough into the very hot pot (use parchment to make it easier).
Using a sharp knife or razor blade (lame), make 3–4 diagonal scores across the top (this creates the pattern and helps the loaf open like in the photo).
Put the lid on and bake for 30 minutes.
Remove the lid and bake another 15–20 minutes until the crust is deep golden brown, blistered, and the loaf sounds hollow when tapped.
5. Cool
Lift the bread onto a wire rack. It will keep steaming for several minutes. Cool completely (at least 1½–2 hours) before slicing so the crumb sets properly and doesn’t become gummy.
Tips for the exact look in the photo
- Higher water amount = more open, holey crumb.
- Long, slow rise develops flavour and structure.
- Dutch oven creates the steam needed for a shiny, crackly crust and good oven spring.
- Score deeply and confidently so the loaf opens nicely.
- Cool fully before cutting to keep the open crumb intact.
This recipe reliably produces the rustic, open-crumbed loaf shown in your picture. Enjoy it fresh with butter!
