Rustic Crusty Bread: Simple Bread Machine Recipe You’ll Love
Sneak Preview: This rustic Crusty Bread Machine Recipe starts life with a simple sponge mixture the night before. Complex, yeasty flavors and a crusty exterior are your payoff for thinking ahead.
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Are you looking for bread to dip into olive oil or sop up the tasty juices from your entree? Do you want rustic bread that won’t require you to knead by hand? What if it only has five ingredients?
What You’ll Love About This Recipe
- Perfect for dipping and soaking
- No kneading—your bread machine does the work
- Simple ingredients: flour, water, yeast, salt, and optional sugar
- Uses a two-step process for enhanced flavor and texture
- Flexible: Make it with a bread machine (paid link), stand mixer, or by hand
- Results in a Tuscan-style loaf with a soft crumb and chewy crust
Please note: You won’t get big holes and spider web texture with this recipe. It’s not that kind of bread. If that’s what you’re after, check out my Ciabatta Bread for a bread machine.
Shared & Loved
Beautiful! I usually have bad luck with bread machine crusty loaf. The sponge is the key to this bread’s success in my opinion. Worth the extra step for such good results.
Thanks!” —DFG
Why This Bread is Especially Tasty
This crusty bread starts life as a “sponge,” also referred to as a biga.
A “sponge” sounds gross, but this mixture looks like a sponge after it rests for several hours. Don’t you think?
After the sponge has developed for 6-8 hours (or overnight), add the remainder of the flour, water, and salt to the bread machine pan to make the dough.
Ingredients and Substitutions
- ALL-PURPOSE, UNBLEACHED FLOUR:
- Use all-purpose or bread flour.
- Weights will remain the same.
- YEAST:
- Instant, bread machine, or rapid-rise yeast.
- They’re interchangeable.
- WATER:
- Spring or tap water.
- No need to preheat the water when using a bread machine
- SUGAR:
- SALT:
- Use a table or sea salt.
- For Kosher salt, add ¼ teaspoon more.
- For traditional Tuscan bread, omit salt entirely (affects the rise time)
How To Make the Dough Using a Bread Maker
- Make the sponge: Mix water, flour, and yeast on the DOUGH cycle for 1 minute. Turn the machine off and ensure all flour is incorporated. Let the sponge rest for 6–8 hours or overnight.
- Add Ingredients: Add remaining flour, water, sugar (if using), salt, and yeast. Start the DOUGH cycle. Check the dough after 12–15 minutes. Adjust consistency if needed. Too wet? Add flour 1 tbsp at a time. Too dry? Add water 1 tbsp at a time.
- Let the machine complete the DOUGH cycle. If the dough hasn’t doubled, leave it in the machine until it rises fully.
- Remove the dough onto a floured or damp surface.
- Shape into a ball. Pull edges to the center to form a smooth ball, pinch to seal, and place on a parchment-lined baking sheet sprinkled with cornmeal.
- Slash the loaf with a serrated knife or razor blade. (Optional: Sprinkle the loaf with flour before you slash.)
7. Immediately place the loaf into a conventional oven that has been preheated to 500˚F (260˚C) and turn the heat down to 425˚F (220˚C). Bake for 30 minutes or until the internal temperature reaches 200˚F (93˚C).
Cool for one hour before slicing for the best results.
Rustic Crusty Bread: A Simple Bread Machine Recipe You’ll Love
Video
Ingredients
Sponge or Preferment:
- 1 cup (227 g) cold water
- 1½ cups (180 g) unbleached, all-purpose flour
- 1 teaspoon instant or bread machine yeast
Dough:
- 3 tablespoons (43 g) cold water
- 1 teaspoon sugar optional, but it makes a nice crust
- 1½ teaspoons salt
- 2 cups (240 g) unbleached, all-purpose flour
- ¼ teaspoon bread machine or instant yeast
Instructions
- Make the Sponge: Add 1 cup (227 g) cold water, 11½ cups (180 g) unbleached, all-purpose flour, and 1 teaspoon instant or bread machine yeastt to the bread machine pan. Select the DOUGH cycle and let it mix for 1 minute. Use a small spatula to push any dry flour from the corners into the mixing area.Unplug the machine, close the lid, and let the sponge sit at room temperature overnight (8 hours). Do not let it sit for more than 16 hours.
- Make the Dough: Open the lid and add the remaining ingredients: 3 tablespoons (43 g) cold water, 1 teaspoon sugar, 1½ teaspoons salt, 2 cups (240 g) unbleached, all-purpose flour, and ¼ teaspoon bread machine or instant yeast. Restart the DOUGH cycle.After 5–10 minutes of mixing, check the dough: It should form a smooth, slightly tacky ball. If too dry and bouncing off the sides, add water 1 tablespoon at a time until the dough sticks to the sides, then pulls away cleanly. If too wet, add flour the same way.When the DOUGH cycle ends, check if the dough has doubled in size. If it hasn’t, leave it in the machine (turned off) to rise longer. Rising may take more time in cool kitchens.
- Shape the Loaf: Transfer the dough to a lightly floured surface or silicone baking mat. Shape it into a smooth ball by pulling the dough edges underneath until the top is smooth. Pinch the bottom to seal.Place the shaped dough on a parchment-lined baking sheet. Cover loosely with oiled plastic wrap or a tea towel. Let rise in a warm spot until almost doubled.
- Baking the Loaf: Preheat the oven to 500˚F (260˚C) about 15 minutes before baking.Just before baking, sprinkle the loaf with flour if desired.Make several slashes across the top (½ to 1 inch deep) using a sharp serrated knife or razor blade.Lower the oven temperature to 425˚F (220˚C) and bake for 30–35 minutes.The loaf should be golden brown and have an internal temperature of 200˚F (93˚C).
- Cool completely before slicing. For clean slices, wait at least an hour before cutting.
Notes
- Add ingredients to the bowl in the same order.
- Turn on LOW to mix until all ingredients are moistened.
- Using a dough hook, turn the speed to 2 or 3.
- Continue beating/kneading until dough becomes smooth and elastic (about 5-10 minutes).
- Cover and allow to rise in a warm place.
- Deflate dough gently and shape as indicated in the recipe.
- Combine all ingredients into a shaggy ball in a large bowl.
- Turn dough out onto a floured surface. Knead with your hands until the dough becomes smooth and elastic. Kneading will likely take 10-20 minutes, depending on your experience.
- Place the dough ball into a greased bowl. Cover and allow to rise until double.
- Deflate the dough gently and shape as indicated in the recipe.
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
FAQs
- Can I bake this entirely in a bread machine?
- Yes, but the crust won’t be as crisp.
- The loaf will always be the shape of your bread machine pan.
- Do I need a bread machine for this recipe?
- No, you can mix by hand or use a stand mixer. See the recipe notes.
- How long will it stay fresh?
- Best eaten within 2–3 days. Freeze for longer storage.
Final Thoughts
This bread requires a bit of planning, but the payoff is a flavorful, chewy loaf with a golden crust. The hands-on time is minimal—most of the magic happens while you sleep.
Need help troubleshooting? Please email me: Paula at saladinajar.com–photos welcome!
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.