Long-Fermented Rustic Bread (No Sourdough Starter)

Serves 1
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Directions

  1. 1Mix 4 cups flour, 1½ teaspoons salt, ½ teaspoon yeast, and 2 cups lukewarm water together.
  2. 2Cover the mixture.
  3. 3Let it sit overnight (12 to 18 hours).
  4. 4Shape gently the next day.
  5. 5Bake covered at 450°F for 30-35 minutes to trap steam for that rustic crust.
  6. 6Uncover for a few more minutes if you want it darker and crispier.

Ingredients

  • 4 cups flour
  • 1.5 teaspoons salt
  • 0.5 teaspoon yeast
  • 2 cups lukewarm water

Equipment

oven

Tips

  • Bake covered to trap steam for a rustic crust.
  • Uncover for a few more minutes if you want a darker and crispier crust.
  • The long fermentation does all the flavor work.