Rustic Bread
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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This rustic bread recipe is the perfect introduction to slow-fermented baking, requiring minimal effort to produce a professional-quality loaf. By using a long, cold proofing process, the dough develops a complex, savoury flavour and a beautifully airy crumb without the need for intensive kneading. The result is a comforting, homemade loaf with a thick, golden crust that rivals any artisan bakery. It is an excellent choice for those following a low-sugar diet, as it relies on simple, honest ingredients.
Ideal for weekend baking, this versatile loaf fits seamlessly into a healthy lifestyle, providing a nutritious base for seasonal toppings or a simple bowl of soup. Whether you are serving it alongside a hearty winter stew or toasted with a thin scraping of butter for breakfast, the texture and aroma of this fresh bread are deeply satisfying. This recipe yields a consistent, reliable bake that is sure to become a staple in your kitchen repertoire.
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Ingredients for Rustic Bread
500 grams strong flour (about 500g )
13 grams kosher salt (about 2 1/2 teaspoons )
5 grams fresh cake yeast (about 1 packed teaspoon), crumbled
Plain flour (for dusting)
How to make Rustic Bread
Using your hands, mix strong flour, salt, yeast, and 475ml (450 grams) room-temperature water in a medium bowl. Lightly knead, grabbing corners of dough, gently pulling upward, and pushing toward the centre, until dough comes together. Dust another bowl with plain flour and transfer dough to bowl. Cover with plastic wrap and chill 12–18 hours.
Turn out dough onto a lightly floured work surface, dust with flour, and press into a 8x5" rectangle. Fold rectangle in half lengthwise, then roll up tightly at narrow end (like a burrito). Place both hands on top of dough; working against friction of work surface, pull gently down toward yourself to create a rounded boule shape.
Transfer dough to a lightly floured parchment-lined rimmed baking sheet and cover loosely with a clean flour-dusted towel. Let rise at room temperature 4 hours, or chill 6–12 hours.
One hour before baking, arrange rack in middle of oven; preheat to 260°C. After dough has risen, slash dough with a razor blade or very sharp knife in 3 parallel slits at least 1/4" deep. Transfer baking sheet to oven, reduce oven temperature to 232°C, and bake bread until crust is very brown and an instant-read thermometer registers 190–93°C, 30–40 minutes. Let cool before slicing, about 2 hours.
Clause de non-responsabilité
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Historique de l'article
Les informations contenues dans cette page ont été évaluées par des cliniciens qualifiés.
16 janvier 2026 | Publié à l'origine
Auteur: :
UK recipe editors
Examiné par des pairs
UK recipe editors

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