This is the easiest recipe for rustic bread I've ever seen. Luckily it is also the yummiest. Feel free to halve the recipe if you only want one loaf, but beware: it's so addictive you may wish you'd just baked both loaves.

Recipe Summary

prep:
15 mins
cook:
20 mins
additional:
5 hrs 40 mins
total:
6 hrs 15 mins
Servings:
20
Yield:
2 loaves
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix water, yeast, and salt together in a large bowl until mixture becomes foamy, about 10 minutes. Stir flour into yeast mixture until well incorporated. The dough will be loose and look wet. Cover bowl loosely with a damp towel and let sit for about 5 hours.

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  • Shape dough into 2 loaves using damp hands. Place loaves on a cornmeal-dusted work surface and score the tops a few times with a sharp knife. Allow loaves to double in size, 30 to 60 minutes.

  • Preheat oven to 425 degrees F (220 degrees C). Place loaves on a baking sheet.

  • Bake in the preheated oven, spraying the surface of the dough occasionally with water, until golden brown, about 20 minutes.

Nutrition Facts

162 calories; protein 4.8g; carbohydrates 33.7g; fat 0.5g; sodium 526.6mg. Full Nutrition
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Reviews (13)

Most helpful positive review

Rating: 4 stars
05/01/2017
Very easy recipe. I chose this for my first attempt at homemade bread and it came out perfect. Read More
(4)

Most helpful critical review

Rating: 2 stars
11/20/2015
I cut the recipe in half and just did one loaf. At 20 minutes the loaf looked done but the center was undercooked. I baked for 40 minutes. The crust was really hard to cut and the crumb was still a little gummy. Read More
(3)
18 Ratings
  • 5 star values: 9
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
05/01/2017
Very easy recipe. I chose this for my first attempt at homemade bread and it came out perfect. Read More
(4)
Rating: 2 stars
11/19/2015
I cut the recipe in half and just did one loaf. At 20 minutes the loaf looked done but the center was undercooked. I baked for 40 minutes. The crust was really hard to cut and the crumb was still a little gummy. Read More
(3)
Rating: 4 stars
02/15/2020
My attempt at this resulted in a goopey dough without any any shape at all. Undeterred, I threw the whole mess in a large dutch oven and crossed my fingers. About 40 minutes later, it was done and with pretty tasty results. Thick and heavy like a good sourdough. I actually liked it. Read More
(2)
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Rating: 4 stars
03/13/2018
Very easy to make I love the crustness of the bread made it twice now I added 1 cup of whole wheat the second time very addictive. Read More
(1)
Rating: 5 stars
07/25/2020
Simple, great texture, tasty. Next time I’ll probably add more salt. Read More
Rating: 5 stars
04/15/2020
So simple and taste so good. You can't go wrong. I halved the recipe but the author is right, I should have made the whole batch. Thanks Read More
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Rating: 5 stars
06/09/2020
Just made this last night and I've already gone through half a loaf! My tastebuds are very happy. This bread is the best I've ever tasted! Read More
Rating: 5 stars
07/07/2020
Great, Added a little olive oil for a softer bread and it worked well. I'm going to try a Garlic onion variant soon. Read More
Rating: 5 stars
11/24/2020
I used this recipe for my first ever attempt at bread and I was really pleased with the results. It turned out kind of ugly, but super yummy! Read More