#Rustic Bread

The easiest most foolproof artisan bread✨ . I discovered this method from @merryboosters years ago and it has been my go-to ever since 🙏🏼❤️ . ▪️390g (or ~3 Cups) Artisan Bread Flour or All Purpose Flour▪️2 tsp Sugar▪️1+1/2 tsp Salt▪️3/4 tsp Instant or Active Dried Yeast▪️300ml (1+1/4 Cups) Water▪️Butter, for serving▪️ . 1️⃣ In a large bowl mix together the flour, salt, sugar and yeast 2️⃣ Add some lukewarm water (~95°F) and mix everything together to form a shaggy mass of dough 3️⃣ Cover the bowl with plastic wrap and let sit and rise in a warm environment for about 2 hours 4️⃣ After 2 hours, preheat the oven to 450°F with a Dutch oven inside (so the Dutch oven gets preheated as well) 5️⃣ Transfer the dough on to a floured work surface (the dough will be sticky so dust it with some flour whenever needed); knead the dough (fold it on to itself, turn, and repeat) for 2-3 mins until a tensive dough ball forms 6️⃣ Transfer to a proofing basket or parchment lined bowl, cover and let rise for 35 mins or until the dough doubles in size 7️⃣ Place the dough ball in the preheated Dutch oven lined with parchment and bake at 450°F for 30 minutes; reduce the oven temperature to 400°F, remove the lid, and bake for another 10-15 more minutes (at this point the longer you bake the bread the crispier the crust will be.. just make sure the bottom doesn't burn) - enjoy with salted butter! . Note: If you are making bread on a regular baking tray instead of a Dutch oven, steam is the key factor for making crusty bread. Place a pan with hot water in the lowest rack of oven while baking and spraying with water inside the oven during the initial five minutes of baking to help create this steamy environment inside the oven. . ⏲ 10 minute prep time + 2 hour 35 minute rise time + 40 minute cook time

Rustic Artisan loaf RECIPE ⬇️🌹 420ml lukewarm water 7g instant yeast 550g bread flour (I used 100g of multigrain) 12g salt Whisk water and yeast together then add your flour and salt, mix really well, wet your hand and squeeze the dough till it’s fully come together and smooth or use a spatula. Cover and rest for 30 min then do 4 stretch and folds. Flip the dough over, fold it in half and cover for 30 min. After 30 min do another set of 4 stretch and folds flip it over and then time fold it over 2-3 times till it’s a tight ball. Cover and rest 1.5 hours. Get a largish bowl and line with a tea towel, flour it well. Turn the dough out. Be patient it will come out. Fold it over in 3rds and roll it up pressing after each roll. Turn it and roll the other way. Squeeze in the sides and drag it towards you. Flip it into the bowl smooth side down and seal it up. Sprinkle the top and also the sides with flour (important so it doesn’t stick) cover with the sides of the tea towel and rest for 30 minutes room temperature and 30 min in the fridge. Preheat your oven with your Dutch oven inside to 250C 30 min before it’s ready to bake (when you put it in the fridge) Tip it out onto a floured parchment paper, score the top and place in your hot Dutch oven. Bake for 20 min with lid on. Turn oven down to 220C and take lid off, bake for another 20 -25min For best results cool before eating Enjoy D 🫶 #bread #artisanloaf #breadrecipe #breadtutorial #loaf

Easy Rustic Bread 👨🏼‍🍳🥖 everybody can make this! •• Bread baking is fundamentally a very simple process of mixing flour, water, yeast and salt, nothing to be afraid of! I started my bread baking journey 1 year ago with a similar recipe and who knows… Maybe this might be the one for you 😌 ⠀ RECIPE (4 small breads or 8 rolls) - 460 g water - 550 g all purpose flour (or bread flour) - 100 g whole wheat flour - 4 g (1.5 tsp) dry yeast - 10 g (1.5 tsp) salt ⠀ ❶ In a bowl mix all ingredients until well combined, then let it sit for 15 minutes. ❷ Do a set of stretch & folds, then rest for 30 minutes. Do a 2nd set of stretch & folds, then cover and let it sit at room temperature for 1 hour. ❸ Place dough in the fridge and let it ferment for 12-48 hours. ❹ Preheat a baking tray (or pizza stone/steel) to 250°C.
❺ Using a dough scraper release the dough from the bowl and place it on a well floured surface.
❻ Cut the dough into 4-8 pieces. Optionally stretch them out a bit, or poke a hole in the middle. ❼ Place on the baking tray and bake at 240°C for 20-25 minutes until they’ve got some nice color. ❽ Let the bread cool for at least 30-60 minutes. (If you can 😉) ⠀ TIPS - always wet your hand to prevent the dough from sticking ⠀
Please tag me if you make it ❤️ I love seeing your remakes! •• Follow @herbifoods for more easy to follow vegan recipes! Much love to all of you, Paul :) ⠀ #breadmaking #easyrecipes #homemadefood #bakingbread #vegan

Crusty, homemade bread—ready the same day and so easy! 🥖✨ This is the bread I make anytime we want something quick at home—or to bring to a friend. 4 ingredients. No kneading. Mix, rise, shape, and bake in a Dutch oven. Ingredients (2 loaves) • 3 cups lukewarm water • 1 Tbsp active dry yeast (or instant yeast for faster rise) • 1½ tsp salt • 6½ cups all-purpose flour Method 1. In a large bowl, whisk water and yeast until dissolved. Stir in flour and salt until combined (dough will be sticky). 2. Cover and let rise at room temp until doubled, about 2–3 hours (or 1 hour with instant yeast). 3. Divide dough, shape into loaves, and let rest 20–40 minutes. Sticky dough is normal—add a little flour if needed. Wet hands lightly if dough sticks. 4. Preheat oven to 450°F with Dutch oven inside. Slash tops and bake: 30 minutes covered, then 10–15 minutes uncovered. 5. Cool at least 1 hour before slicing. This is one of my staple bread recipes, and it’s included in The Homemade Kitchen—your go-to resource for easy, everyday recipes. 🤍

If you are not quite ready for sourdough but you want to make a rustic loaf that is long fermented this is a great alternative. Ingredients: • 4 cups all-purpose flour (I like unbleached organic flour) • 1½ tsp salt • ½ tsp yeast (active dry or instant) • 2 cups lukewarm water Instructions: Mix everything in a bowl. Cover and let sit 12–18 hours on your counter. Shape dough with floured hands, place on parchment and in loaf pan. Preheat oven to 450°F. Bake 30–35 minutes covered with another loaf pan or foil. Remove lid and bake 5 more minutes if you want a darker crust. Cool on a rack and enjoy warm, real bread. It’s not only easy, it’s delicious. #realbread #homemadebread #easyrecipe #maha

Roti rustic kriuks 💥 Kesukaanku dan kesukaan bocils 😂 SOURDOUGH COUNTRY BREAD 🥖✨️🫰🏽 Formula: @icenguik Portion: 2pcs standart 20cm battard Bahan A 630gr terigu protein tinggi 140gr starter sourdough (100%hydration) 497gr air mineral 12gr garam Aduk rata terigu, starter dan air, autolyse 1jam Masukkan garam, rest 30mins Stretch & fold 2x interval 30mins Bagi 2 adonan, 1 adonan dilaminasi keju parmesan sesuka hati Rest 15mins Coil fold 2x interval 45mins Preshape - rest 20mins Final shape (yg coklat shape dgn chocochips) Retard 12-18jam Preheated oven & dutch oven 250°C - 40mins Bake (dgn lid) 250°C - 20mins Bake (tanpa lid) 230°C - 20mins #kitchenexperiment_countrybread #kitchenexperiment_sourdough #kitchenexperiment_cheese #kitchenexperiment_parmesan #20062025

Homemade No Knead Artisan Bread that’s so easy, it feels like cheating. Comment “Send recipe” and I’ll drop the goods 👇 No kneading. No fuss. Just crusty, golden magic. (Highly recommend ripping into it while it’s still warm. Cooling racks? Couldn’t be me.) No-Knead Artisan Bread ▢ 3 cups all-purpose flour ▢ 2 tsp coarse sea salt ▢ 1/2 tsp active dry or instant yeast ▢ 1 ½ cups warm water (~110°F) Instructions Mix flour, salt, yeast. Add warm water, stir. Dough will be sticky. Cover & rise: 3–4 hrs at room temp or up to 15 hrs in fridge. Shape into ball on floured surface. Place on parchment, dust top with flour, cover lightly. Let rise 30 min. Preheat oven to 450°F with Dutch oven inside. Drop dough (with parchment) into hot pot. Cover and bake 30 min. Uncover and bake 12–15 min more till golden. Cool on wire rack (or not, I’m not judging). Storage: Paper bag on the counter for up to 1 week. Follow for more Better From Scratch recipes that taste like a bakery but feel like a nap https://tastesbetterfromscratch.com/no-knead-bread/ #comfortfood #artisanbreads #bread #baking #nokneadbread #homemadebread

Homemade no-knead ARTISAN BREAD by @itslivb 🤝✨ this recipe is crazy simple so make sure to SAVE it so you can enjoy fresh bread whenever you want! Ingredients: 3 cups all-purpose flour 2 tsp instant yeast 1 tsp salt 1 tsp sugar 1 1/2 cups warm water Mix together dry ingredients. Add water and stir until it makes a sticky dough. Let sit for 3 hours in the bowl covered with plastic wrap (can leave longer!). Put a Dutch oven pot with a lid in your oven and preheat oven to 450 F. Let heat for 30 minutes. Meanwhile, form the dough into a round ball on a floured surface. Place inside preheated pot on some parchment paper. Cover and bake 30 minutes. Remove lid and bake 10 more minutes until golden. Remove from oven and let cool before slicing! Lasts 3 days so you can freeze it if you need :).

My EASY Artisan Bread Recipe makes a crusty bakery style loaf that’s so good people won’t believe you made it! 😍 Recipe on the blog 👉 link in bio👈#preppykitchen #onmytable #baker #bread #breadmalking #easyrecipe #recipevideo

Crusty, homemade bread—ready the same day and so easy! 🥖✨ This is the bread I make anytime we want something quick at home—or to bring to a friend. 4 ingredients. No kneading. Mix, rise, shape, and bake in a Dutch oven. Ingredients (2 loaves) • 3 cups lukewarm water • 1 Tbsp active dry yeast (or instant yeast for faster rise) • 1½ tsp salt • 6½ cups all-purpose flour Method 1. In a large bowl, whisk water and yeast until dissolved. Stir in flour and salt until combined (dough will be sticky). 2. Cover and let rise at room temp until doubled, about 2–3 hours (or 1 hour with instant yeast). 3. Divide dough, shape into loaves, and let rest 20–40 minutes. Sticky dough is normal—add a little flour if needed. Wet hands lightly if dough sticks. 4. Preheat oven to 450°F with Dutch oven inside. Slash tops and bake: 30 minutes covered, then 10–15 minutes uncovered. 5. Cool at least 1 hour before slicing. This is one of my staple bread recipes, and it’s included in The Homemade Kitchen—your go-to resource for easy, everyday recipes. 🤍

Beginner 4-Ingredient Artisan Bread! 🥖🥖 I published this no-knead bread on my website back in 2020. Though the recipe is easy, I have a lot of detailed instructions (too much to type out here!) ✨ The recipe is linked in my bio now @sallysbakeblog Comment RECIPE and we can automatically DM you the link! ❄️❄️ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ https://sallysbakingaddiction.com/homemade-artisan-bread/

Basic Homemade Bread 🍞 🍞 Dough Ingredients: 1. 450g (3 cups) bread flour 2. 8g (2 teaspoons) instant yeast 3. 6g (1 teaspoon) fine sea salt 4. 35g (2,5 tablespoons) granulated sugar 5. 250g (1 cup) whole milk 6. 1 whole egg (50-54g) 7. 42g (3 tablespoons) unsalted butter 🍞 Instructions: 1. Knead the dough by mixing the dried ingredients together first. Then add egg, start kneading. Pour milk slowly while kneading. When the ingredients have come together, add butter spoon by spoon and keep kneading until the dough is smooth, nothing sticks to your hands or the mixing bowl. 2. Proof the dough for 1 hour or more until rises at least double in size. 3. Punch and knead for a couple of minutes to release air bubbles. Use a rolling pin to roll the dough into a large rectangle. Then tightly roll it into a tube that fits in your loaf pan. I use 9”x5” pan. 4. Proof again for 60 minutes or more until the volume has increased at least double in size. 5. Brush egg wash and bake at 350F ~ 180C for 25-30 minutes until golden brown. Enjoy 🧡 #bread #whitebread #loafbread #baking #homebaking #homecafe #aesthetic #igreels #breakfastideas #foodart #recipeshare #bakingtherapy #onthetable #feedfeedbaking #thefeedfeed #thefeedfeedbaking #bakingvideo #foodvideos