Recipe

Rustic Artisan Bread

A crackly, golden boule with a soft, chewy crumb and deep flavor, thanks to a slow rise and a ripping-hot Dutch oven. Big bakery vibes, zero fancy equipment required.

By Matt Campbell

•

4.8

A golden rustic artisan bread boule on a wooden cutting board with a serrated knife and a few crumbs, warm kitchen light

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There are two kinds of bread days: the ones where you measure everything like a lab tech, and the ones where you want ridiculously good bread with minimal drama. This is the second kind.

This rustic artisan loaf is my favorite way to get that indulgent bakery energy at home: a shatter-crisp crust, a tender chewy middle, and those glossy, irregular holes that make you feel like you definitely know what you are doing. The secret is not secret at all. We use a wet dough, a long rise, and a preheated Dutch oven that turns your oven into a tiny bread furnace.

If you can stir, wait, and heat a pot, you can pull this off. And if your loaf looks a little “rustic,” congrats. That is the point.

A close-up of a sliced artisan bread loaf showing an airy crumb and crisp crust on a cutting board

Why It Works

Crackly, caramelized crust: Baking in a screaming-hot Dutch oven traps steam, which keeps the surface flexible early on so the loaf can spring, then crisps up into that deep golden shell.
Big flavor without a starter: A long, slow fermentation gives the yeast time to develop complexity, like a shortcut to sourdough vibes without the commitment.
Chewy, tender crumb: Higher hydration dough bakes up with an open, glossy interior that stays soft for days.
Low effort, high reward: No kneading required. Just folds. The dough does the heavy lifting while you live your life.

Pairs Well With

Classic creamy tomato soup
Salted butter and warm honey
Olive oil, balsamic, and black pepper dip
Garlicky white beans and herbs

Storage Tips

Keep It Crisp

Fresh bread is a short-lived miracle, but you can stretch the magic with a few smart moves.

Day 1 to 2: Store the loaf cut-side down on a cutting board or tuck it into a paper bag. Avoid airtight plastic at room temp unless you like a soft crust.
Day 3 and beyond: Slice the loaf, then freeze in a zip-top bag. Grab slices as needed and toast straight from frozen.
To re-crisp the crust: Mist the outside lightly with water, then bake at 375°F for 8 to 12 minutes. Let it cool 10 minutes before slicing.
What to do with “stale” bread: Cube it for croutons, blitz for breadcrumbs, or tear into chunks for panzanella. Stale bread is just bread with a plan.

Common Questions

Do I have to use a Dutch oven?

It is the easiest way to get pro-level crust, but you have options. You can bake on a preheated sheet pan or pizza stone and place a sturdy metal pan on the lower rack to create steam. Right after the bread goes in, carefully pour in about 1 cup hot water. Watch for the steam burst, and avoid using glass for this. The crust will be slightly less dramatic, still delicious.

Why is my dough so sticky?

That is correct behavior. This dough is meant to be tacky, then it smooths out as it rests. Use wet hands for folds and a bench scraper for shaping if you have one.

Can I make it with whole wheat flour?

Yes. Start with swapping in 20 to 30% whole wheat flour. Whole wheat absorbs more water, so if the dough feels tight or dry during mixing, add 1 to 2 tablespoons water.

How do I know it is fully baked?

The loaf should be deeply browned and sound hollow when tapped. For the most reliable check, use a thermometer. Aim for 205°F to 210°F in the center.

Why did my bread split weirdly on the side?

Usually it needed a deeper score, more steam, or it was slightly under-proofed. Next time, score with a confident slash (about 1/4 inch, a bit deeper for very wet dough) and make sure your Dutch oven is fully preheated.

Can I use active dry yeast?

Yep. You can usually mix it in directly like instant yeast. If you want extra insurance, dissolve it in the warm water for 5 minutes before mixing.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Dutch oven (5 to 7 quart) with lid
Large mixing bowl
Measuring cups and spoons or a kitchen scale (recommended)
Wooden spoon or sturdy spatula
Clean kitchen towel or plastic wrap
Parchment paper
Medium bowl or colander (for supporting the second rise)
Serrated knife for slicing
Lame or sharp knife for scoring
Instant-read thermometer (optional, but clutch)

I went to school thinking I needed the whole culinary degree setup to make great food, but bread taught me the opposite. The first time I pulled a real crackly loaf out of my home oven, it felt like I’d unlocked a cheat code: flour, water, salt, time. That’s it. Now this is the loaf I make when I want the house to smell like comfort and confidence at the same time. Also, it is the best excuse to keep salted butter on the counter like a very responsible adult.

Rustic Artisan Bread

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 13 hours 0 minutes

Servings 1 loaf (about 10 slices)

Ingredients

3 1/4 cups (450 g) bread flour (all-purpose works too)
1 1/2 cups (360 g) warm water (about 95°F to 105°F)
9 to 10 g kosher salt (about 1 1/2 to 2 teaspoons) (use the weight for best results, since brands vary)
1/2 teaspoon (2 g) instant yeast (or active dry)
1 teaspoon honey or sugar (optional, helps yeast get moving)
1 tablespoon olive oil (optional, slightly softer crumb)
Rice flour or all-purpose flour, for dusting

Optional add-ins (choose one)

1 to 2 teaspoons flaky sea salt for finishing
1 tablespoon chopped rosemary or thyme
1/2 cup chopped olives (well drained)
1/2 cup grated Parmesan

Instructions

Mix the dough. In a large bowl, stir together flour, salt, and yeast. Add warm water (and honey or sugar, if using). Stir with a spoon until no dry flour remains. The dough will look shaggy and sticky. If using olive oil, drizzle it in and fold a few times to combine. If using active dry yeast and you prefer to bloom it, dissolve it in the warm water for 5 minutes first.
First rise (long and slow). Cover the bowl and let the dough rise at room temp for 10 to 12 hours, until doubled and bubbly on top. If your kitchen is warm, check it closer to 8 to 10 hours.
Fold for strength. Wet your hands. Grab one side of the dough, stretch it up, and fold it over itself. Rotate the bowl and repeat 3 more times. Cover and rest 15 minutes. Repeat this fold once more if the dough feels very loose.
Shape. Lightly flour your counter. Turn the dough out and shape into a round by tucking edges under to create surface tension. Do not overthink it. Rustic is the vibe.
Second rise (give it support). Place the dough seam-side down on parchment, then set the parchment (and dough) into a medium bowl or colander to help it hold its shape. Dust lightly with flour (rice flour is great for preventing sticking). Cover and let rise 45 to 75 minutes, until puffy and holding its shape. Cooler kitchens take longer.
Preheat the oven and Dutch oven. Place a 5 to 7 quart Dutch oven with lid in the oven and preheat to 475°F for 30 minutes. This is the move for that crackly crust.
Score. Use a sharp knife or lame to score a confident slash across the top (about 1/4 inch, up to 1/2 inch if your dough is very wet and lively). One bold slash is better than timid art.
Bake covered. Carefully remove the hot Dutch oven. Lift the dough in using the parchment as handles and set it inside. Cover with the lid. Bake 30 minutes.
Bake uncovered to finish. Remove the lid and bake 12 to 15 minutes more, until deeply golden brown. If you want extra crisp edges, push it a shade darker.
Cool (yes, really). Transfer bread to a rack and cool for at least 45 minutes before slicing. Cutting too early can make the crumb gummy. Use that time to set out butter and feel smug.

Optional finishing move: Brush the warm crust lightly with olive oil or melted butter and sprinkle with flaky salt. It is not traditional. It is wildly good.

Nutrition information is estimated.

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