Homemade Rustic Bread
A two-day rustic bread with deep flavor, a tender crumb, and a crisp artisan-style crust.
This rustic bread is a two-day project, but the flavor payoff is absolutely worth it. Starting the dough with an overnight sponge develops a deep, complex taste and an open, chewy crumb—everything you want in a country-style loaf. The dough is wet and soft, which helps create those beautiful irregular air pockets and a tender interior.
A quick misting of the oven during baking forms a crisp, golden crust that contrasts perfectly with the soft crumb. This recipe makes two generous loaves, ideal for sandwiches, dipping, or simply enjoying warm with butter.
What You’ll Like About This Dish
Deep, developed flavor. The overnight sponge adds complexity and aroma.
Crisp, artisan-style crust. Steam in the oven creates a bakery-quality exterior.
Makes two loaves. Perfect for sharing, freezing, or enjoying throughout the week.
Ingredient Notes
- Bread flour: Higher protein helps create structure and chewiness.
- Water: Room temperature water hydrates the dough and supports fermentation.
- Instant yeast: Used in both the sponge and final dough for rise and flavor.
- Salt: Essential for flavor and gluten structure.
- Olive oil: Adds subtle richness and helps the dough handle a bit easier.
- Cornmeal: Keeps the loaves from sticking to the baking sheets.
Steps to Make Homemade Rustic Bread
- Mix the sponge with flour, water, yeast, and salt.
- Cover tightly and let it rest overnight.
- The next day, add the remaining flour, salt, water, olive oil, and yeast.
- Mix with the dough hook until elastic.
- Fold the dough several times and let it rest for 3 hours, folding once each hour.
- Prepare baking sheets with oil and cornmeal.
- Divide the dough into two portions and shape into loaves.
- Place on baking sheets and let rise under a towel.
- Preheat the oven to 425°F.
- Bake the loaves with steam, misting the oven floor a few times at the start.
- Bake until browned and hollow-sounding, then cool on racks.
Tips for Homemade Rustic Bread
- Use a scale for the most accurate flour and water measurements.
- The dough will be wet—avoid adding extra flour; use floured hands instead.
- Steam is key for good crust: mist the oven floor during the first 10 minutes.
- Cool the bread completely before slicing to avoid a gummy texture.
Recipe Variations
- Seeded loaf. Sprinkle sesame or poppy seeds on the loaves before baking.
- Herb version. Add chopped rosemary or thyme to the final dough.
- Whole grain. Replace up to 1 cup of the flour with whole wheat flour.
- Garlic loaf. Brush warm loaves with olive oil mixed with minced garlic.
- Olive bread. Fold in chopped olives during the second or third fold.
Serving Suggestions
- Serve with soups, stews, or pasta dishes.
- Pair with olive oil and balsamic for dipping.
- Add to sandwiches or paninis.
- Garnish with butter or herb-infused oil for extra flavor.
How to Store Rustic Bread
Room temperature: Store loaves in a paper bag or bread box for up to 3 days. Avoid airtight containers—they soften the crust.
Freeze: Wrap tightly in foil or plastic wrap, then freeze for up to 3 months. Thaw at room temperature.
Reheat: Warm in a 350°F oven for 8–10 minutes to refresh the crust.
Homemade Rustic Bread
Ingredients
- 3 1/2 cups bread flour, 16 ounces
- 2 cups water, room temperature, 16 ounces
- 1/4 teaspoon instant yeast
- 1 teaspoon salt
Remaining Dough
- 4 cups all-purpose flour, 18 ounces
- 1 1/2 teaspoons salt
- 3/4 cup water, 6 ounces
- 2 tablespoons olive oil
- 1 1/2 teaspoons instant yeast
Instructions
The Initial Sponge
- In the mixing bowl of a stand mixer with paddle attachment, combine the 3 1/2 cups of bread flour, 2 cups of water, 1/4 teaspoon of instant yeast, and 1 teaspoon of salt. Beat on medium-low speed until smooth.
- Remove the bowl and cover it tightly with plastic wrap. Let stand for about 12 to 16 hours, or overnight.
Mix and Bake the Bread
- The next day, add the remaining 4 cups of flour to the sponge along with the 1 1/2 teaspoons of salt, 3/4 cup of water, the olive oil, and 1 1/2 teaspoons of instant yeast. Attach the dough hook and mix on low speed until the ingredients are well combined. Increase to medium speed and continue mixing for about 5 to 7 minutes. The dough will be quite wet but should show some elasticity when you pull on it with floured fingers.
- With the dough still in the bowl, flour your hands and fold it over on itself a few times. Sprinkle the dough with a teaspoon or two of flour and once again cover the mixing bowl with plastic wrap.
- Let the dough stand at room temperature for 3 hours, folding it again at the 1 hour mark and then again at the 2 hour mark. This will help incorporate some air into the dough.
- Lightly grease two baking sheets and sprinkle with cornmeal.
- With floured hands, gently move the dough to a floured surface. Cut the dough into two equal portions and gently shape them into two oblong loaves.
- Carefully move them to the prepared baking sheets.
- Sprinkle the loaves lightly with flour. Cover them with a lightweight tea towel and let rise for about 1 1/2 hours.
- Preheat the oven to 425 F.
- Move the bread in the oven and spray some water on the oven floor to create steam. Do this a few times within the initial 10 minutes.
- Bake the loaves for 20 to 25 minutes, or until the bread is nicely browned and sounds hollow when tapped on the bottom. The internal temperature will be around 190 F on an instant-read thermometer inserted into the center of a loaf.
- Remove the loaves to racks to cool.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
