Crunchy Farmhouse Bread
Experience the perfect balance of rustic charm and irresistible crispiness with this Crunchy Farmhouse Bread recipe. Crafted with simple pantry staples like all-purpose flour, olive oil, and a touch of sugar, this artisan-style bread delivers a beautifully golden crust and a tender, airy interior. The step-by-step method, including a steam-infusion trick, ensures a bakery-perfect crispy exterior ideal for hearty sandwiches or slathering with butter. With just 90 minutes of prep time, this homemade bread is a rewarding addition to any meal, filling your kitchen with the comforting aroma of freshly baked dough. Perfect for beginners and seasoned bakers alike, this recipe is your go-to guide for making a timeless farmhouse loaf that's as delicious as it is visually stunning.
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Recipe Information
Ingredients
- 500 grams all-purpose flour
- 350 milliliters water
- 7 grams active dry yeast
- 10 grams salt
- 5 grams sugar
- 15 milliliters olive oil
Instructions
In a large mixing bowl, combine 250 milliliters of warm water (not hot) with the sugar and yeast. Let it sit for 5-10 minutes until it becomes frothy.
Add the olive oil and salt to the yeast mixture and mix well.
Gradually mix in the all-purpose flour, one cup at a time, alternating with the remaining water. Mix until a sticky dough forms.
Transfer the dough to a floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic. Add more flour if needed, but avoid adding too much to keep the bread light.
Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until it doubles in size.
Preheat your oven to 230°C (450°F) and place a baking stone or heavy baking tray inside to heat up.
Punch down the risen dough, then shape it into a round or oval loaf. Place the loaf on a piece of parchment paper and cover it with a towel to rise a second time, about 30 minutes.
Before baking, lightly dust the top of the loaf with flour and use a sharp knife to make a few shallow slashes on the surface of the dough.
Carefully transfer the loaf (on its parchment paper) onto the preheated baking stone or tray. To create steam for a crispy crust, place a small oven-safe pan of water at the bottom of the oven.
Bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Remove the bread from the oven and cool on a wire rack for at least 20 minutes before slicing.
Nutrition Facts
Calories |
1989 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.4 g | 25% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3956 mg | 172% | |
| Total Carbohydrate | 389.2 g | 142% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 6.1 g | ||
| Protein | 54.3 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 92 mg | 7% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 677 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
