Crusty French Bread
A quick and easy no-overnight-rise crusty French bread baked in a Dutch oven. Perfect for beginners and bread lovers alike, this vegan loaf offers a crisp crust and soft, airy interior in just a few hours.
Equipment
- large Mixing Bowl (for dough mixing and proofing)
- Dutch Oven (for baking the bread and creating steam)
- Kitchen Scale (for precise flour measurement)
- Proofing Basket or Medium Bowl (for the final rise)
- sheet Parchment Paper (for transferring dough to Dutch oven)
Ingredients
- 2 ¼ teaspoons active dry yeast about 9 grams
- 1 teaspoon sugar 4 grams — you can substitute honey if preferred
- 1 ¼ cups warm water approximately 300 grams
- 1 ¼ teaspoons kosher salt 8 grams
- 2 ½ to 3 ½ cups all-purpose flour about 400 grams, plus extra for dusting
Instructions
- Activate the Yeast: In a large mixing bowl, combine the active dry yeast with the sugar and warm water. Let this mixture sit for about 5 minutes until it becomes foamy and bubbly, indicating the yeast is alive and ready to work.
- Form the Dough: Add the all-purpose flour to the yeast mixture gradually. Stir with a sturdy spatula until the ingredients start coming together into a loose dough. Sprinkle in the salt, then continue mixing until no dry flour patches remain. The dough will feel quite wet and sticky at first — this is normal for this recipe.
- First Proofing: Cover the bowl with a clean kitchen towel or plastic wrap. Allow the dough to rest at room temperature for around one hour, or until it has doubled in size and shows plenty of airy bubbles.
- Shape the Loaf: Lightly dust a clean surface with flour. Gently tip the dough out of the bowl onto the floured surface. Be careful not to deflate it by punching it down; preserving the bubbles helps create a light texture. Fold the dough edges toward the center like an envelope, tightening the shape, then flip it over and gently round it into a smooth ball.
- Second Proofing: Prepare a proofing basket or a medium bowl by dusting it generously with flour. Place your shaped dough seam-side down inside, cover it loosely with a towel, and let it rise for another 30 minutes while preheating your oven.
- Preheat Dutch Oven: Place your empty Dutch oven, including its lid, inside the oven and preheat to 460°F (237°C). Heating the pot ensures the bread will bake with the ideal steam environment for a crusty exterior.
- Bake the Bread: Carefully remove the hot Dutch oven from the oven using oven mitts. Place a piece of parchment paper on your workspace, and gently transfer the dough out of the proofing basket onto the paper, this time with the seam side facing up to help form rustic cracks on the crust. Lift the dough using the parchment paper and carefully place it inside the Dutch oven. Cover with the lid and return the pot to the oven. Bake covered for 30 minutes. Then, remove the lid and bake for an additional 10-15 minutes until the crust is deeply golden and crisp.
- Cool and Serve: Use oven mitts to remove the Dutch oven from the oven. Lift the bread out with the parchment paper and place it on a wire rack to cool for at least 30 minutes before slicing. Enjoy your fresh, crusty homemade bread!
Notes
- Measuring Flour: For best accuracy and consistency, weigh your flour with a kitchen scale. If you prefer cups, lightly spoon flour into your measuring cup and level it off, aiming for about 2 ½ to 3 cups. Remember, this dough is naturally sticky and wet; avoid adding too much flour as it can result in a dense loaf.
- Yeast Tips: Ensure your water is warm but not hot (about 100-110°F) to properly activate yeast without killing it.
- Proofing Environment: A warm, draft-free spot is ideal for dough rising. If your kitchen is cool, try placing the dough near a warm appliance or inside an oven with just the light turned on.
- Storage: Store leftover bread in a paper bag at room temperature for up to two days. For longer storage, wrap tightly and freeze.
- Variations: Feel free to add herbs, garlic, or seeds to the dough for extra flavor.
