Easy crusty bread

The most delicious crusty bread recipe I have tried. It is easy to make and requires very little effort and delivers a perfectly delicious loaf every time.

Easy crusty bread

Ingredients

Full recipe with amounts can be found in the recipe card below.

Warm water. The water needs to be warm enough so that when you put your finger in it, it feels like nothing (this is called blood temperature). Take care not to use water that is too hot as this will kill the yeast.
Instant yeast.
Sugar.
Flour. I’ve used bread flour, cake flour and 00-flour for this recipe. Pretty much any white flour will work. Very strong bread flours (flour with a high protein percentage) might just need a little more rising time.
Salt.

Bread dough

Tips for making the best crusty bread

Using a stand mixer with a dough hook definitely simplifies this recipe even more but it can totally be made by hand.
Giving the dough a good 90 minutes to rise allows a good amount of flavor to develop. You can leave the dough in the fridge overnight for slow fermentation to happen too.
Preheating the Dutch oven (casserole pot/pot with a lid) in the oven is perhaps the most important step in this recipe. The screaming hot pot is 100% the reason the crust is so shatteringly crisp.
Even though a loaf of bread straight from the oven is one of the most glorious things in the world, resist temptation and allow the bread to cool to room temperature before slicing. Cutting into the loaf too quickly can cause the interior to be gummy. Allow the bread to cool completely for the fluffiest, softest interior just begging for a thick layer of butter and flaky sea salt.

Easy crusty bread made with 5 ingredients.

Making ahead and freezing

Make ahead: This dough can be made up to 4 days ahead and kept in an airtight container in the fridge. Allow to come to room temperature before baking as instructed.
Freezing: The kneaded dough can be frozen in freezer bags for up to 4 months. Thaw in a bowl covered with a damp tea towel and allow to rise before baking as directed. Baked bread can be wrapped and frozen for up to 3 months. To reheat, bake from frozen for 30 minutes or until the bread is hot throughout and crusty.