Fresh baked, rustic crusty bread at home in no time, is a dream come true you guys.
I’d dare say: easier than making pizza, my rustic crusty bread recipe must be the easiest formula on the planet.
A spin on my rustic pizza dough, except I use warm water to make the bread. Mix together flour, salt and instant yeast and let it rise for 2 hours. Yes, just 2 hours you guys! Then you bake it on a preheated pizza stone, for a peasant rustic crusty loaf that crackles in your hands like a dream, yet soft on the inside.
It can be made in the kitchen aid mixer or by hand, no kneading required tough.
You could also bake it inside a cast iron skillet or dutch oven, but for me the pizza stone is magical.
How to serve crusty bread:
- perfect for dipping
- served next to a tomato soup or beef stew
- turn into the ultimate tomato bruschetta
- enjoy it with olive oil and cheese
- just tear a crusty corner while still warm like nobody’s watching
- add 2 tablespoons of rosemary to the dough or sprinkle the top with poppy seeds before baking.
What makes the bread crusty ?
The secret to crackling crusty bread is that bowl of water steaming under the pizza stone while the bread is baking. Steam makes crusty bread!
The easiest, fastest, no knead rustic crusty bread recipe ever. Simple as making pizza, the crust crackles like a beautiful melody after being baked in about 30 minutes on a hot pizza stone.
- 1 package instant dry yeast 1/4 oz
- 6.25 c all purpose flour + more for dusting
- 2 tsp sea salt
- 3 c warm water
In the bowl of your kitchen aid mixer add the flour, salt and yeas. Use the paddle attachment and on slow speed mix to combine.
Pour in the warm water and keep mixing until everything is incorporated and a soft dough has formed. It is okay if it still sticks to the bottom of the bowl. If it is seems too wet just sprinkle in a little more flour.
Cover the bowl with tea towel and allow the dough to rise at room temperature for 2 to 3 hours.
Preheat your oven to 450”F with a pizza stone inside for about 45 minutes. Fill an oven proof bowl with 1 inch of water and place it on the bottom rack. This will create the steam that will cause the crust to become crispy as it bakes.
Sprinkle some flour on your kitchen counter and dump the bread dough on it.
With floured hands fold the dough onto itself forming it into a round ball. Use a serrated knife and lightly carve an X in the top of the loaf.
Place the bread dough on top of a lightly floured pizza peel or cardboard and gently slide it on top pf the hot pizza stone.
Bake the bread for about 30 to 45 minutes until golden brown all over and cooked through.