Homemade Farmhouse Bread

This is a classic rustic farmhouse loaf with a crisp, flour-dusted crust and an open, airy crumb — exactly like the bread in your photo.

Ingredients (1 large loaf)

• 3¾ cups (450 g) bread flour or all-purpose flour (plus extra for dusting)
• 1½ tsp salt
• 1 tsp instant yeast (or 1¼ tsp active dry yeast)
• 1½ cups (355 ml) lukewarm water
• Optional: 1 Tbsp olive oil or honey for slightly softer texture

Instructions

1. Mix the dough
   In a large bowl, whisk together the flour, salt, and yeast.
   Add the water (and olive oil or honey if using). Stir with a wooden spoon or your hand until a shaggy, sticky dough forms. No heavy kneading needed.
2. First rise (bulk fermentation)
   Cover the bowl tightly and let the dough rise at room temperature for 2–3 hours, until doubled and bubbly.
   For better flavor and a more open crumb, you can refrigerate it for 8–18 hours after mixing (cold ferment).
3. Shape the loaf
   Lightly flour a work surface. Gently turn the dough out and shape it into a round or oval boule by folding the edges toward the center. Avoid deflating it too much.
   Place the shaped dough seam-side down on a piece of parchment paper. Cover loosely and let rest 30–60 minutes until puffy.
4. Preheat the oven
   Place a Dutch oven (or heavy lidded pot) in the oven and preheat to 450°F (230°C) for at least 30 minutes.
5. Score & bake
   Just before baking, dust the top of the dough generously with flour. Using a sharp lame or knife, score a deep slash (or cross) across the top.
   Carefully transfer the dough (on the parchment) into the hot Dutch oven. Cover with the lid.
   Bake covered for 25–30 minutes.
   Remove the lid and bake another 15–20 minutes until the crust is deep golden brown and crisp. Internal temperature should reach about 205–210°F (96–99°C).
6. Cool
   Transfer to a wire rack and cool at least 45–60 minutes before slicing so the crumb sets properly.

Tips for the best results

• Higher hydration (sticky dough) creates the open holes — resist adding extra flour.
• Baking in a Dutch oven traps steam for the classic blistered, crisp crust.
• A long cold rise overnight develops deeper flavor.
• Best eaten the same day. Store cut-side down wrapped in a clean towel or freeze slices.

This produces the rustic, flour-dusted farmhouse loaf with the exact crust and open crumb shown in your photo. Enjoy!