Easy Rustic Bread Recipe

Discover the secret to perfect homemade bread with this simple, easy rustic bread recipe. Learn about different types of yeast and essential baking tips.

5 from 2 votes

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Course: Breads, Breakfast, brunch, Snack

Cuisine: American, French, IItalian

Keyword: baking with fresh yeast, EAsy Breads, fresh yeast, Quick Breads, Rustic bread recipe

Prep Time: 10

Cook Time: 40

Fermentation/Proofing Time: 1

Total Time: 1 50

Servings: slices

Calories: 189kcal

Author: Julietkitchen By Chef Yasmin

Equipment

Ingredients

400 grams all purpose flour
10 grams granulated sugar
8 grams kosher salt
20 grams fresh yeast or 8 grams instant yeast or 8 grams active dry yeast
240 grams water room temperature
extra flour for kneading and dusting the dough
couple teaspoons milk for brushing the dough

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Instructions

Combine flour, sugar, salt and yeast into a large mixing bowl. Use a bread whisk to mix together.
Note: If using active dry yeast bloom it in some of the recipe's water and a pinch of the sugar.
400 grams all purpose flour, 10 grams granulated sugar, 8 grams kosher salt, 20 grams fresh yeast
Add in the water and whisk to combine.
240 grams water
Transfer the dough to a lightly floured work surface. Knead 3 to 4 minutes until smooth.
extra flour for kneading and dusting the dough
Form the dough into a round. Add it to a lightly greased bowl. Cover with plastic wrap. Set aside in a draft free location and proof for 25 to 30 minutes.
Transfer the dough to a clean work surface. Pat with your palm to remove the excess gas (Degas). Shape into a round. Place the round seam side down onto a crumpled up parchment paper sprinkled lightly with flour.
Lift the parchment paper with the dough and transfer it to a covered round stoneware baker or dutch oven pot. Cover and final proof for 45 to 50 minutes.
In the meantime, preheat the oven 450F Degrees
Brush the top of the dough lightly with milk. Dust lightly with flour. Score the dough with your desired design. Cover the baker. Bake in the preheated oven for 30 to 35 minutes.
couple teaspoons milk for brushing the dough, extra flour for kneading and dusting the dough
Remove the baker from the oven. Transfer the dough onto a wire rack and cool completely. Enjoy.

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