# Long-Fermented Rustic Bread (No Sourdough Starter)

This loaf is the perfect bridge for those who want long-fermented, rustic bread with deep flavor and real texture without committing to a sourdough starter, using just half a teaspoon of commercial yeast.

- Cuisine: British
- Category: Baked Goods
- Language: en

## Ingredients

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

## Instructions

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

## 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.

## Source

- Original video: https://www.facebook.com/reel/1551219216535674/?fs=e&mibextid=wwXIfr&fs=e
- Recipe page: https://www.cliprecipe.com/recipe/59dacc35-3b94-43b6-87d6-4b9e3e26d56c
- Extracted: 2026-07-11

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt