Instructions

Mix the Dough (Evening Before Baking)

In a large mixing bowl, whisk together the flour, salt, and yeast. Make a well in the center and pour in the lukewarm water. Using a wooden spoon or your hands, mix until a shaggy, sticky dough forms—no need to knead! It’ll look a bit messy, but that’s exactly right. Cover the bowl tightly with plastic wrap or a damp kitchen towel and let it rest at room temperature for 12–18 hours. I like to mix this up in the evening so it’s ready to bake the next morning. By then, the dough should be bubbly and doubled in size, with a slightly sticky surface.

Shape the Dough (Next Morning)

Lightly flour a clean work surface and your hands. Gently scrape the dough out of the bowl—it’s sticky, so don’t worry if it’s not perfect. Fold the dough over itself a few times (about 4–6 folds) to form a loose ball. This helps build structure. Place the dough seam-side down on a piece of parchment paper, dust lightly with flour, and cover with a towel. Let it rest for 1–2 hours while your oven preheats.

Preheat the Oven and Dutch Oven

About 45 minutes before the second rest is done, place your Dutch oven (with the lid on) in the oven and preheat to 450°F (230°C). The Dutch oven needs to get screaming hot to create that crusty exterior we’re after—it’s like a mini bakery oven! Let it heat for at least 45 minutes to ensure even baking.

Score and Bake

When the dough has finished its second rest, it should feel soft and slightly puffy. Dust the top with a little flour for that rustic look, then use a sharp knife or lame to score a shallow “X” or a few slashes across the top. This helps the bread expand beautifully in the oven. Carefully remove the hot Dutch oven from the oven (use oven mitts!), lift the dough (with the parchment paper) into the pot, and cover with the lid. Bake for 30 minutes with the lid on to trap steam, which gives you that gorgeous crust. Remove the lid and bake for another 15–20 minutes, until the loaf is deep golden brown and sounds hollow when tapped.

Cool and Enjoy

Transfer the bread to a wire rack and let it cool for at least 1 hour before slicing—trust me, it’s worth the wait! The cooling process helps set the crumb structure, so you get that perfect texture. Slice into thick wedges, slather with butter, or serve alongside a bowl of soup or a charcuterie board. This bread is a showstopper on its own or paired with your favorite spreads.

Tips for Success

Water Temperature Matters: Lukewarm water (100–110°F) activates the yeast without killing it. Too hot, and you’ll zap the yeast; too cold, and the dough will rise too slowly.

Don’t Skip the Long Rest: The 12–18-hour fermentation is key to developing flavor and those lovely air pockets. Plan ahead for the best results!

No Dutch Oven? You can use a heavy oven-safe pot with a lid or even a baking stone with a tray of water underneath to create steam.

Customize It: Add a handful of chopped rosemary, garlic, or olives to the dough before the first rise for a flavor twist. Just don’t go overboard—less is more with this rustic loaf.

Storage: Store leftovers in a paper bag or wrapped in a towel at room temperature for up to 2 days. For longer storage, slice and freeze in an airtight bag for up to a month. Pop slices in the toaster for a quick revival!

Why You’ll Love This Bread

This rustic crusty bread is the epitome of simple ingredients transforming into something extraordinary. The crackly crust gives way to a soft, chewy interior that’s perfect for sopping up sauces, pairing with cheeses, or just enjoying on its own. Plus, there’s nothing quite like the pride of pulling a bakery-worthy loaf from your own oven. It’s a little act of love for yourself and anyone lucky enough to share a slice.