Rustic Farmhouse Bread

Rustic farmhouse bread is a simple, crusty loaf made from just flour, water, salt, and a small amount of yeast, with a long fermentation that builds deep flavor and an open crumb. The dough rises overnight in the refrigerator, which means minimal hands-on time and a loaf you can bake whenever you want. A Dutch oven traps steam in the oven, creating the dark, crackling crust that makes this bread so good.

Ingredients for Rustic Farmhouse Bread

Bread flour gives the dough structure and chew. Water hydrates the flour and allows the gluten to develop. Instant yeast ferments the dough slowly over hours, building flavor without rushing. Salt seasons the bread and tightens the gluten, making the crumb stronger and the crust crispier.

Why This Rustic Farmhouse Bread Works

The long, cold fermentation in the refrigerator is what makes this bread special. The yeast works slowly at low temperature, which develops complex flavors that you cannot get from a quick room-temperature rise. The dough also becomes easier to handle and score because the cold makes it stiffer.

Baking the dough in a preheated Dutch oven traps the steam your loaf gives off as it bakes. This steam keeps the crust soft during the first part of baking, so it can expand and rise higher before it sets. Once the crust browns, you remove the lid and let it dry out and darken. The result is a deeply browned, crackling exterior with a tender inside.

Mistakes To Avoid

Mixing the dough with very hot water kills the yeast or slows it down so much that the fermentation never starts. Water that is too cold ferments so slowly that the dough stays in the refrigerator for days and develops an off taste. Aim for water between 75 and 80°F (24 to 27°C).

Skipping the windowpane test means you may bake dough that is not strong enough to hold its shape. Stretch a small piece of dough between your fingers. If it tears right away, knead it a few more minutes. If it stretches thin without tearing, the gluten is ready.

Baking the loaf without the Dutch oven lid on from the start will not trap steam, so the crust will not expand enough and the bread will be dense and pale. Always preheat the Dutch oven and keep the lid on for the first 20 minutes of baking.

Slicing the bread while it is still warm softens the crust and makes the interior gummy. Cool the loaf on a wire rack for at least an hour before you slice it, or the structure inside has not set.

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Ingredients

• 3 1/2 cups (455 grams) bread flour
• 1 1/2 cups (355 milliliters) water
• 1/2 teaspoon instant yeast
• 1 3/4 teaspoons salt

Step-by-step Instructions

1. Mix the flour, water, yeast, and salt in a large bowl until no dry flour remains, about 1 minute. The dough will be rough and shaggy.
2. Let the dough rest uncovered at room temperature for 30 minutes to allow the flour to fully hydrate.
3. Knead the dough by hand for 8 to 10 minutes, stretching it against the side of the bowl and folding it over itself, until it becomes smooth and elastic. Perform the windowpane test: stretch a small piece between your fingers. If it stretches thin without tearing, the gluten is ready.
4. Cover the bowl with plastic wrap and let the dough rise at room temperature until it has increased in volume by about one third and passes the poke test, 3 to 4 hours.
5. Transfer the dough to the refrigerator and let it rest for at least 8 hours and up to 3 days. The cold fermentation develops flavor and makes the dough easier to shape.
6. Remove the dough from the refrigerator 30 minutes before baking. Place a Dutch oven in the oven and preheat to 475°F (246°C) for at least 45 minutes.
7. Turn the dough out onto a lightly floured surface and shape it into a round boule by pulling the edges toward the center and rolling it away from you on the counter until the surface is taut. Do not degas the dough completely.
8. Carefully place the dough into the preheated Dutch oven seam-side up, then flip it seam-side down. Score the top with a shallow X using a bread lame or sharp knife.
9. Cover the Dutch oven with the lid and bake for 20 minutes at 475°F (246°C). Remove the lid and bake for 25 to 30 minutes longer, until the crust is deep golden brown and the loaf sounds hollow when you tap the bottom. Check the internal temperature with an instant-read thermometer: it should read 205 to 210°F (96 to 99°C).
10. Transfer the loaf to a wire rack and cool for at least 1 hour before slicing.