Do you like bread that’s crusty on the outside and soft and chewy on the inside?
Who am I kidding? … Of course you do!
Do you think that it’s probably too difficult to make and you are never going to be able to experience this magic in the comfort of your own home?
Think again.
This bread is so ridiculously good, and it is so ridiculously easy.
All that is required is a little planning as you need to start this bread about 24 hours before you want to eat it. With that being said, this will probably be the easiest bread you’ve ever made.
… and it is incredibly impressive.
Rustic Bread
2016-01-23 17:41:19
This bread is probably the easiest loaf you'll ever make. Crispy on the outside, soft on the inside. All you need is patience, and a piping hot bowl of soup!
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Ingredients
450 grams flour (about 3 cups)
¼ teaspoon instant yeast
1 ½ teaspoons sea salt
½ teaspoon red wine vinegar
Instructions
Mix flour, yeast and sea salt. In a separate cup combine red wine vinegar and enough water to equal 330 grams (about 1 ½ cups).
Stir wet and dry ingredients together only until combined. Cover the bowl and let dough rest for 12-18 hours at about 70 degrees. When surface is dotted with bubbles, the dough is ready. (Longer times may be needed in cooler weather.)
After the 12-18 hours rest…. Place dough on well floured work surface and sprinkle dough with a light dusting of flour. You now want to create a surface tension by gently kneading the dough a few times.
Spray a large bowl with non-stick spray. Sprinkle the bottom of this bowl with sesame seeds if desired. Transfer the dough to the oiled bowl placing dough seam side down. Cover and let dough rise for another 2 hours.
After the dough has been raising for 1 ½ hours, preheat oven to 435° with a dutch oven inside (including the lid!). The oven and pot should both be blazing HOT.
Carefully remove hot pot from oven. Carefully turn dough over into hot pot. The bread should be seam side up now! Cover and return pot to oven to bake for 27 minutes. Once the 27 minutes are up take the lid off the pot and continue baking another 6-10 minutes or until browned. Cool on a wire rack before cutting.
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That seems like a lot of instructions for how easy I said this was supposed to be so I will summarize it for you: Mix 5 ingredients. Let rise. Knead. Turn into bowl. Let rise again. Turn into dutch oven. Bake.
Here’s the deal. Make this for your friends. Make this for your family. Make this just for yourself! I don’t care. It will be our little secret as to how easy this bread is. Well, me, you and the other people who read this little blog.
There’s just a few of us though, and we are all friends here.
Your secret is safe.
Just PLEASE be careful when handling the dutch oven because it will seriously be BLAZING HOT. If your bread doesn’t land into the pot precisely how you want, don’t even worry about it! Look at mine, it’s obvious the landing wasn’t a perfect 10 because the sesame seeds aren’t solely on the top of it, but it’s called rustic bread for a reason right?
No need for perfection around here.
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