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Creating Gluten Free and mostly healthy recipes

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Crusty Rustic Bread

August 25, 2014 by Peter Block 4 Comments

This post may contain affiliate links which means I may receive a commission for purchases made through links. I will only recommend products that I have personally used! Learn more on my Private Policy page.

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.  

flour, yeast, salt, water

Crusty Rustic Bread

flour, yeast, salt, water

flour, yeast, salt, water

Crusty Rustic Bread
2014-08-24 19:59:58
Serves 6
Crusty bread made in your Le Creuset pot
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Prep Time
22 hr
Cook Time
1 hr
Total Time
23 hr
Prep Time
22 hr
Cook Time
1 hr
Total Time
23 hr
Ingredients
  1. 3 cups all-purpose flour
  2. 1 3/4 tsp kosher salt
  3. 1 package of dry active yeast
  4. 1 1/2 cups of water (I used a little more to get the right consistency)
Instructions
  1. Combine all ingredients in a large bowl and mix well.
  2. 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).
  3. 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.
  4. 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.
  5. After kneading your dough, put in your pot and cook for 30 minutes covered.
  6. For the last 15 minutes of cooking, remove the top.
  7. When finished cooking, let cool in the pot to get the crust good and hard.
  8. Serve and enjoy!
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Ingredients:

Ingredients

Ingredients

Directions:

Combine all ingredients in a large bowl and mix well.  

Dough Proofing

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 Mixed

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.
Dough After baking, flour, yeast, salt, water

Dough after Baking

flour, yeast, salt, water
flour, yeast, salt, water

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Filed Under: bread, Sides Tagged With: bread flour, water, yeast

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Reader Interactions

Comments

  1. Patty Haxton Anderson

    August 28, 2014 at 3:40 am

    Wish I had your talent. This looks great.

    Reply
    • Peter Block

      August 31, 2014 at 12:13 pm

      You are too kind. I have come a long way from where I started and have a lot to learn.

      Reply
  2. Joanne T Ferguson

    August 26, 2014 at 6:05 am

    G’day! I love crusty bread Peter! Yours looks great and I can almost smell it from here!
    Cheers! Joanne

    Reply
    • Peter Block

      August 27, 2014 at 7:27 pm

      Thx Joanne. Cheers!

      Reply

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Hi everyone. My name is Peter and this blog is a labor of love expressing my passion for cooking and bringing family and friends around the kitchen table. I (now) make gluten free and mostly healthy recipes for home chefs that may just impress your friends. Read More…

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