Crusty Bread Golden Crackling (Printable)

Rustic artisan bread with golden crackling crust and chewy interior. Perfect for sandwiches, soups, or with butter.

# What You’ll Need:

→ Dough

01 - 3 cups all-purpose flour
02 - 1 1/2 teaspoons salt
03 - 1/2 teaspoon instant yeast
04 - 1 1/2 cups lukewarm water

# How-to Steps:

01 - In a large mixing bowl, combine flour, salt, and instant yeast. Stir thoroughly to distribute evenly.
02 - Add lukewarm water and mix with a spatula or wooden spoon until a shaggy, sticky dough forms. Ensure all flour is incorporated.
03 - Cover the bowl with plastic wrap or a clean towel. Let rest at room temperature (about 70°F) for 12–18 hours, until the dough is bubbly and doubled in size.
04 - Lightly flour a work surface, turn out the dough, and gently shape into a round ball without deflating.
05 - Place the dough on a sheet of parchment paper and cover loosely with a towel. Let rise for 30–45 minutes until puffy.
06 - Place a Dutch oven or heavy lidded pot in the oven and preheat to 450°F for at least 30 minutes to ensure proper heat retention.
07 - Carefully remove the hot pot from the oven. Lift the dough with parchment paper and lower into the pot. Cover immediately with the lid.
08 - Bake for 30 minutes with the lid on to create steam and develop the crust.
09 - Remove the lid and bake for another 10–15 minutes, until the crust is deep golden brown and sounds hollow when tapped.
10 - Remove bread from the pot and cool on a wire rack for at least 30 minutes before slicing to preserve the crumb structure.

# Expert Advice:

01 -
  • Most of the work happens while you sleep, making bread feel effortless instead of intimidating
  • The Dutch oven creates that professional bakery crust without any fancy techniques or equipment
02 -
  • The long rest time is non-negotiable, its what develops flavor without kneading
  • Resist the urge to add more flour when the dough feels impossibly sticky
03 -
  • If your dough seems too active and bubbly before 12 hours, move it to the fridge to slow things down
  • Use an instant-read thermometer to check that the bread reaches 200°F inside for perfect doneness

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