Soft, stretchy dough being kneaded by hand and a golden, crusty loaf cooling on the rack — the simple joy of baking bread at home.
Description
This classic rustic bread has a crisp, golden crust and a tender, open crumb. The dough is kneaded by hand until smooth and elastic, then shaped and baked until deeply browned. The finished loaf in the photo shows a beautiful scored top and a flour-dusted surface. Perfect for slicing thick and serving with butter, soup, or cheese.
Yield
1 medium round loaf
Ingredients
- 3 ½ cups (450 g) bread flour or all-purpose flour
- 1 ½ tsp salt
- 1 tsp instant yeast (or 1 ¼ tsp active dry yeast)
- 1 ⅓ cups (320 ml) lukewarm water
- Extra flour for dusting
Instructions
- Mix the dough
In a large bowl, combine the flour, salt, and yeast. Pour in the lukewarm water and mix with a spoon or your hand until a shaggy dough forms. No need for perfect mixing at this stage. - Knead
Turn the dough out onto a lightly floured surface. Knead for 8–10 minutes, pushing the dough away with the heel of your hand, folding it back, and repeating. The dough should become smooth, soft, and elastic (as shown in the photo). - First rise
Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 1–1.5 hours, or until doubled in size. - Shape
Gently turn the dough out onto a floured surface. Shape it into a tight round loaf by folding the edges into the centre and flipping it seam-side down. Place on a floured surface or in a proofing basket, cover, and let rise for another 45–60 minutes. - Bake
Preheat the oven to 450°F (230°C). Place a Dutch oven or baking stone inside to heat. Score the top of the loaf with a sharp knife or lame. Bake covered (if using a Dutch oven) for 20 minutes, then uncovered for another 20–25 minutes until deep golden brown and hollow-sounding when tapped. - Cool
Transfer the loaf to a wire rack and let it cool for at least 30–40 minutes before slicing.
Tips
- The dough should feel slightly tacky but not sticky while kneading — add a little flour only if needed.
- For a crispier crust, place a small tray of water in the oven during the first 10 minutes of baking.
- Best eaten the same day, or toasted the next day. Store in a paper bag or bread box.
