- 1-1/2 teaspoons active dry yeast
- 1-3/4 cups water (70° to 75°)
- 3-1/2 cups plus 1 tablespoon all-purpose flour, divided
- 2 teaspoons salt
- 1 tablespoon cornmeal or additional flour
- In a small bowl, dissolve yeast in water. In a large bowl, mix 3-1/2 cups flour and salt. Using a rubber spatula, stir in yeast mixture to form a soft, sticky dough. Do not knead. Cover with plastic wrap; let rise at room temperature 1 hour.
- Punch down dough. Turn onto a lightly floured surface; pat into a 9-in. square. Fold square into thirds, forming a 9x3-in. rectangle. Fold rectangle into thirds, forming a 3-in. square. Turn dough over; place in a greased bowl. Cover with plastic wrap; let rise at room temperature until almost doubled, about 1 hour.
- Punch down dough and repeat folding process. Return dough to bowl; refrigerate, covered, overnight.
- Dust bottom of a disposable foil roasting pan with cornmeal. Turn dough onto a floured surface. Knead gently 6-8 times; shape into a 6-in. round loaf. Place in prepared pan; dust top with remaining 1 tablespoon flour. Cover pan with plastic wrap; let rise at room temperature until dough expands to a 7-1/2-in. loaf, about 1-1/4 hours.
- Preheat oven to 500°. Using a sharp knife, make a slash (1/4 in. deep) across top of loaf. Cover pan tightly with foil. Bake on lowest oven rack 25 minutes.
- Reduce oven setting to 450°. Remove foil; bake bread until deep golden brown, 25-30 minutes. Remove loaf to a wire rack to cool. Yield: 1 loaf (16 slices).
Reviews forCrusty Homemade Bread
"I had a sticky mess. What was feeding the yeast? There was no sugar in the recipe. Either it needed much more flour or a lot less water. Just stuck to my hands and fingers. Was impossible to get into a 3 inch square since it wouldn't hold its shape. Glad the ingredients were not expensive!"
"This bread is amazing. My husband loved the crispy crust. I also baked it in a Dutch oven. I will be making this often. Thank you for posting this recipe."
"This bread is delicious. My husband loved the crispy crust. I also baked it in a Dutch oven. I will be making this often. Thanks for posting this recipe."
"All went well in making this bread except for the outcome. I had placed the bread on the bottom rack as recipe calls for but after 20 minutes the bottom had burned to the pan ( I used glass pie pan as someone suggested). I took off the foil cover and baked another 20 minutes at 450 and it browned nicely. However I had to separate the bread from the dish and had to saw with a serrated knife the burned bottom of the bread. bread still tasted good, however getting the burned material off the pie dish was very difficult. I think 500 degrees is just too hot for this recipe and will try again but put the pan in the middle of the oven. Next time I will use a different pan also."
"Good one too good"
"Great bread. Have a good, sharp serrated knife, or an electric knife to slice it, because the crust is wonderfully stout and delicious, with a nice, soft inside. The dough is quite sticky, and I tried using flour on my hands, but I found that olive oil rubbed onto my hands worked like a dream with no ill effects on the bread. I still used flour for the surface, though. I'd love to make a pizza crust with it, but I don't want to mess up a batch."
"Has anyone made it with gluten free flour and xanthan gum?"
"I love that this bread can be made in one bowl with barely any handling. I made this in a dutch oven and the outside was super crispy and the inside was so soft and chewy. This is definitely a new favorite recipe!"