This bread was made to pair with a Spanish broth sea bass recipe I made. A Crusty Rustic Bread had the perfect consistency to mop up the broth in this dish or any dish. This bread is also such an easy recipe to make. If you can get a good rise in your dough, all you do to cook it is put it in your Le Creuset pot and bake it. As far as bread recipes go, I find this recipe to be the most forgiving.
Crusty Rustic Bread
- 3 cups all-purpose flour
- 1 3/4 tsp kosher salt
- 1 package of dry active yeast
- 1 1/2 cups of water (I used a little more to get the right consistency)
- Combine all ingredients in a large bowl and mix well.
- Cover with plastic wrap and set aside in a dark, warm spot and let rise for at least 12 hours and up to 18 hours (I actually let rise for 22 hours).
- After the dough has proofed, dust your counter with flour and knead the dough for a few minutes. It is very sticky and you can’t avoid it getting stuck on your hands. I added enough flour to get the dough to a very moderate tacky level.
- Turn your oven on to 450 degrees before you work your dough and to stick your Le Creuset in the heated oven for 30 minutes.
- After kneading your dough, put in your pot and cook for 30 minutes covered.
- For the last 15 minutes of cooking, remove the top.
- When finished cooking, let cool in the pot to get the crust good and hard.
- Serve and enjoy!
Ingredients:
Ingredients
Directions:
Dough Proofing
Cover with plastic wrap and set aside in a dark, warm spot and let rise for at least 12 hours and up to 18 hours (I actually let rise for 22 hours). After the dough has proofed, dust your counter with flour and knead the dough for a few minutes. It is very sticky and you can’t avoid it getting stuck on your hands.
Dough Mixed
Dough after Baking
Wish I had your talent. This looks great.
You are too kind. I have come a long way from where I started and have a lot to learn.
G’day! I love crusty bread Peter! Yours looks great and I can almost smell it from here!
Cheers! Joanne
Thx Joanne. Cheers!