Rustic White Bread
Experience the timeless charm of homemade Rustic White Bread, a recipe that delivers a golden, crusty exterior and a soft, airy crumb with every slice. Made with pantry staples like all-purpose flour, active dry yeast, and a touch of sugar, this bread is perfect for beginner bakers and seasoned pros alike. The dough comes together effortlessly and rises to perfection, creating a classic artisan loaf that's ideal for sandwiches, toast, or simply slathered with butter. With the option to shape it freely or use a banneton for a professional touch, this rustic bread brings bakery-quality results to your home kitchen. Plus, the inclusion of steam during baking ensures a beautifully crisp crust. Whether you're serving it fresh out of the oven or saving it for a hearty meal, this rustic white bread is a true classic you’ll make again and again!
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Recipe Information
Ingredients
- 480 grams All-purpose flour
- 330 milliliters Water
- 7 grams Active dry yeast
- 10 grams Salt
- 7 grams Granulated sugar
- 15 milliliters Olive oil (optional, for greasing the bowl)
Instructions
In a small bowl, combine the active dry yeast, sugar, and 100 milliliters of warm water (about 38°C or 100°F). Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy, indicating the yeast is activated.
In a large mixing bowl, whisk together the all-purpose flour and salt.
Pour in the frothy yeast mixture and the remaining 230 milliliters of water into the flour. Mix with a wooden spoon or your hands until a shaggy dough forms.
Transfer the dough to a floured surface and knead for about 8-10 minutes until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time.
Lightly grease a large bowl with olive oil (if using) and place the dough inside. Cover with a clean kitchen towel or plastic wrap. Let it rise in a warm place for 1 to 2 hours or until it doubles in size.
Once risen, punch down the dough to release air bubbles. Shape the dough into a round loaf or place it in a lightly floured banneton for a more structured shape. Cover and let it rise for another 30-45 minutes.
Preheat your oven to 230°C (450°F). If you have a Dutch oven or a baking stone, place it inside the oven while it preheats to create a hot baking environment.
When the dough is ready, score the top with a sharp knife or razor blade to allow it to expand while baking. Carefully transfer the dough into the preheated Dutch oven or onto the baking stone.
Bake the bread for 25-30 minutes or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom. For an extra crispy crust, spray some water into the oven at the start of baking to create steam.
Remove the bread from the oven and let it cool on a wire rack for at least 30 minutes before slicing and serving.
Nutrition Facts
Calories |
1927 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.0 g | 26% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3955 mg | 172% | |
| Total Carbohydrate | 376.0 g | 137% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 8.0 g | ||
| Protein | 52.3 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 88 mg | 7% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 656 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.
