Simple (No Sourdough) Crusty Bread

I know, I know…Sourdough is THE thing to bake right now. It’s gut healthy, delicious, and beautiful to both eat, and gift to others! Sometimes I just don’t have the time to create the perfect sourdough loaf; commit to caring for the starter daily, completing the stretch and folds, and giving the loaf ample time in the fridge can be too big of a commitment for me. When we cannot make sourdough, we make other versions of fresh milled breads, and often resort to the most basic and beautiful crusty bread loaf when we do not have time for fresh milling either. This recipe is perfect for when you are hosting a large crowd in a pinch, wanting a weeknight loaf, or looking to bring a hostess gift that is sure to impress.

CRUSTY BREAD

3 1/2 cups bread flour (I cheat often and use all purpose flour when I am in a pinch)

1 1/2 teaspoons salt

2 cups warm water (100-110 degrees for ideal yeast bloom)

2 1/4 teaspoons instant yeast

To a medium mixing bowl, add bread flour, and salt. Stir until combined. 

To a large mixing bowl (or to your mixer), add the warm water and yeast and let it bloom for about 2-3 minutes to make sure the yeast is alive and active. Add the flour mixture to the yeast and water using a rubber spatula (or dough hook attachment for mixers) to stir it all together until fully combined. There should be no dry flour remaining. 

Use the spatula to fold the dough from the outside of the bowl towards the center. Fold the dough 10-12 times. Cover with a towel and let the dough rise for an an hour.

When there’s about 30 minutes left in that one hour rise time, put your Dutch oven into the oven and preheat it to 450. Let it preheat for 30 minutes. Get a piece of parchment paper that will be big enough to sit in the Dutch oven with enough paper to hang out on the sides.

After the hour, dust the counter with some of your bread flour and flour your hands. Turn your dough out onto the floured surface.

Fold the corners of the dough in towards the center 10 times. There should be a ball forming. Next, flip the dough onto the parchment paper. 

Use a sharp knife to score the dough. (Make an X in the middle of the dough) 

Remove the Dutch oven from your preheated oven and remove the lid. Carefully use the parchment paper to transfer the dough to the Dutch oven. Put the lid on and return it to the oven.

Bake for 30 minutes with the lid on, then remove the lid and bake for another 10ish minutes or until golden brown 

Remove Dutch oven from the oven and use the overhang of the parchment paper to take the bread out of the Dutch oven. It will come out easily.

Let bread cool for a minimum of 25 minutes before slicing. The texture will be best if you let it cool first.

As always, the bread will be best when served with real butter. Don’t cut corners. Life is too short for anything less than real butter. If you are wanting to learn more about fats, oils, and tallow check out my blog post here

Wishing you the BEST first bite of warm crusty bread, life giving community around your table, and many cozy days ahead.

xoxo,

Meredith