Here’s a simple rustic crusty bread recipe with a chewy interior and crisp golden crust — no special equipment needed.

Crusty Artisan Bread (Quick & Easy)

Ingredients

• 500g (4 cups) strong bread flour
• 1½ tsp salt
• 1 tsp instant yeast
• 375ml (1½ cups) warm water

Optional:

• Extra flour or semolina for dusting

Method

1. Mix the dough
   In a large bowl, combine flour, salt, and yeast. Pour in the warm water and stir until a shaggy sticky dough forms. At this stage the process is “no-knead dough”.
2. First rise
   Cover the bowl with cling film or a damp towel. Leave at room temperature for 12–18 hours (overnight is ideal). The dough should become bubbly and doubled in size.
3. Shape the dough
   Generously flour a work surface. Turn out the dough and gently fold it over itself a few times. Shape into a rough ball. Avoid kneading heavily — keeping air in the dough helps the texture.
4. Second rise
   Place the dough on baking paper or into a floured bowl. Cover and let rise for 30–45 minutes.
5. Preheat the oven
   Heat oven to 230°C (450°F). If you have a Dutch oven or heavy casserole dish, place it inside while preheating for at least 30 minutes.
6. Bake
   • Carefully place the dough into the hot Dutch oven.
   • Cover with lid and bake for 30 minutes.
   • Remove lid and bake another 10–15 minutes until deep golden brown.
   If you don’t have a Dutch oven, bake on a tray and place a small pan of hot water on the lower oven rack to create steam and make crusty bread.
7. Cool
   Let the bread cool on a wire rack for at least 30 minutes before slicing.

Tips for Extra Crustiness

• Use steam in the oven.
• Don’t cut the bread while hot.
• A longer overnight rise improves flavour and texture.

Serve with butter, soup, olive oil, or use for sandwiches and toast; soup recipes coming soon….