Rustic Country Loaf

Occasionally you need a crusty, chewy, amazing bread that can be made simply and without access to your sourdough starter. With a few simple ingredients and a dutch oven, you can also have this delicious bread in your life.

Equipment I use:

Dutch Oven

As an Amazon Associate I earn from qualifying purchases.

Enjoy my recipes and patterns and want to support my site? Want to get a gift for yourself or others at the same time? Check out my Shop! New patterns, supplies, and jewelry added regularly.

Country Loaf

Simple ingredients, simple methods, amazing results

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Rising Time 5 hours hrs

Course Bread

Cuisine American, Italian

Servings 1 loaf

Equipment

• Dutch oven

Ingredients

  

• 2 cups water lukewarm
• 7 g yeast approx 2 ¼ tsp
• 480 g all-purpose flour plus more for dusting
• 1½ tsp kosher salt
• olive oil

Instructions

 

• In a small bowl, stir the yeast into the water. Allow the yeast to bloom until foamy (approximately 5 minutes)
• In a large bowl, mix together the flour and salt. Once incorporated, create a small well in the middle and pour in the yeast and water mixture.
• Mix by hand until the dough comes together to form a rough dough that pulls away from the sides of the bowl. If the dough is too sticky, add flour in small increpements, about 1 Tbsp at a time. The dough should be slightly sticky but still workable.
• Once the dough has come together, cover and let rise until doubled in size (about 1½-2 hours)
• Punch down the dough gently, and allow to rise for an additional 1½-2 hours.
• Once the dough has doubled in size a second time, gently transfer it to a lightly floured surface. Shape the dough into your desired loaf shape.
• Place the dough seam-side down into a clean bowl that has been lightly coated in olive oil.
• Cover and let rise for 1 hour. Meanwhile, place a 6 quart dutch oven (or heavy cooking pot with an oven-safe lid) inside the oven. Preheat the oven to 450°F with the pot inside for 45-60 minutes.
• Carefully remove the preheated dutch oven and place the proofed dough inside (you may wish to use parchment paper to more easily transfer the dough). Cover with the lid and return to the oven.
• Bake for 30 minutes. Remove the lid and bake for 15 additional minutes. Carefully remove the bread from the dutch oven and place directly on the oven rack for an additional 10 minutes, or until the dough is golden brown.
• Allow the bread to cool for 20-30 minutes before slicing.

Keyword bread, dutch oven