This is the classic Dutch-oven crusty artisan boule (exactly the style in your photo).
Easy No-Knead Artisan Bread
Makes: 1 large round loaf
Hands-on time: 10 minutes
Total time: 18–20 hours (mostly resting)
Ingredients
- 400 g bread flour (or strong all-purpose flour)
- 8 g fine sea salt (about 1½ tsp)
- 2 g instant yeast (½ tsp)
- 300–320 g lukewarm water (about 1¼ cups)
Method
- Mix
In a large bowl, stir together the flour, salt and yeast. Add the water and mix with a spoon or your hand until you have a sticky, shaggy dough. No kneading needed. Cover the bowl. - First rise
Leave at room temperature for 12–18 hours. The dough is ready when it is full of bubbles and more than doubled in size. - Shape
Lightly flour your work surface. Tip the dough out and gently fold the edges into the centre to form a rough ball. Place it seam-side down on a piece of baking parchment. Cover and let it rest 1–2 hours until puffy. - Preheat
Put a Dutch oven (with its lid) into the oven and heat to 230°C / 450°F for at least 30 minutes. - Bake
Carefully take the hot Dutch oven out. Lift the dough using the parchment and lower it into the pot. Score the top with one deep cut using a sharp knife or lame.
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 and blistered. - Cool
Lift the bread out and place it on a wire rack. Let it cool completely (at least 1 hour) before cutting.
This recipe produces the exact look in your photo: deep blistered crust, open crumb, flour-dusted surface, and a nice “ear” from the score.
Would you like the sourdough version (no commercial yeast) of the same loaf instead?
