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Artisan Hearth Bread with a Crackling Crust

A freshly baked loaf of crusty bread with a deeply scored, golden-brown top dusted with flour.
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Bake a rustic, homemade artisan bread featuring a thick, crisp exterior using high heat and steam techniques.

Ingredients

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  • 500g bread flour
  • 375g water (about 75% hydration)
  • 10g fine sea salt
  • 2g instant dry yeast
  • Extra flour for dusting

Instructions

  1. Mix the flour, water, yeast, and salt in a large bowl until just combined. The dough will be wet.
  2. Cover the bowl and let it rest for 30 minutes (autolyse).
  3. Perform four sets of stretch and folds every 30 minutes to build strength in the dough.
  4. After the final fold, let the dough rest for 1 hour at room temperature.
  5. Gently shape the dough into a round loaf (boule) on a lightly floured surface.
  6. Place the shaped dough seam-side up in a floured proofing basket or bowl. Cover and cold proof in the refrigerator for 12 to 18 hours.
  7. Preheat your oven to 500 degrees Fahrenheit (260 Celsius) with a Dutch oven inside for at least 45 minutes.
  8. Carefully remove the hot Dutch oven. Gently turn the dough out onto parchment paper. Score the top surface deeply with a sharp blade.
  9. Using the parchment paper as a sling, carefully lower the dough into the hot Dutch oven. Place the lid on.
  10. Bake covered for 20 minutes at 500 degrees Fahrenheit.
  11. Reduce the oven temperature to 450 degrees Fahrenheit (232 Celsius). Remove the lid and continue baking for another 20 to 25 minutes until the crust is deep brown and crackling.
  12. Remove the bread from the oven and cool completely on a wire rack before slicing to set the crust.

Notes

  • For the best crackling bread crust, use a baking stone or steel if you do not have a Dutch oven, and place a shallow pan on the bottom rack to create steam by pouring one cup of boiling water into it immediately after loading the bread.
  • High hydration bread baking requires careful handling; use wet hands when performing stretch and folds.
  • A very dark crust indicates proper caramelization and flavor development. Do not pull the bread out early if the crust seems pale.

Nutrition

Find it online: https://daisyrecipe.com/crusty-bread-recipe-secrets/