Hard Crust Bread

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🥖 Hard Crust Bread (Crusty Artisan-Style Loaf)

Servings: 1 large loaf (about 8–10 slices)

Prep Time: 15 minutes

Rise Time: 2–3 hours (plus optional overnight)

Bake Time: 30–40 minutes

Total Time: About 3½–4 hours

Ingredients

  • 3 cups (375 g) all-purpose flour or bread flour
  • 1¼ teaspoons salt
  • ½ teaspoon instant or active dry yeast
  • 1¼ cups (300 mL) warm water (about 105–110°F / 40–43°C)
  • Optional: 1 teaspoon sugar or honey (helps with browning)
  • Optional: 1 tablespoon olive oil (for a slightly softer interior)

Instructions

1. Make the Dough

  1. In a large mixing bowl, combine flour, salt, and yeast.
  2. Add warm water (and sugar or honey, if using).
  3. Stir with a wooden spoon until the dough comes together — it will be shaggy and sticky.
  4. Cover the bowl with plastic wrap or a towel and let it rest at room temperature for 2–3 hours, or until doubled in size and bubbly.
    • (For even better flavor, refrigerate overnight — 8 to 12 hours.)

2. Shape the Dough

  1. Lightly flour your countertop and gently scrape the dough onto it.
  2. With floured hands, fold the dough over itself a few times to form a round or oval loaf.
  3. Place on a piece of parchment paper or in a floured proofing basket/bowl.
  4. Cover loosely and let rest for 30–45 minutes while you preheat the oven.

3. Preheat the Oven

  1. Place a Dutch oven (or heavy oven-safe pot with lid) in your oven.
  2. Preheat to 450°F (230°C) for at least 30 minutes — the pot must be very hot to create that crisp crust.

4. Bake

  1. Carefully remove the hot pot from the oven (use oven mitts!).
  2. Lift the dough with the parchment paper and place it inside the pot.
  3. Cover with the lid and bake for 30 minutes.
  4. Remove the lid and bake another 10–15 minutes, until the crust is deep golden brown and crackly.

5. Cool

  • Remove from the pot and let cool on a wire rack for at least 30 minutes before slicing.
    (This allows the interior to finish setting and stay fluffy.)

Tips for an Extra-Crispy Crust

  • Place a small pan of hot water on the bottom rack of the oven to create steam.
  • Use bread flour for a chewier texture and better structure.
  • For a darker, thicker crust, bake 5–10 minutes longer uncovered.

Variations

  • Add-ins: rosemary, garlic, olives, or cheese for flavored loaves.
  • Whole wheat version: replace up to 1 cup of the flour with whole wheat flour (add an extra tablespoon of water if needed).

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