This Crusty Bread Machine Recipe Makes any Meal Special

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Preview: This Crusty Bread Machine Recipe starts life with a simple sponge mixture the night before. Complex yeasty flavors and a crusty exterior are your rewards for thinking ahead.

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?

This rustic bread recipe may be just what you need.

The texture is soft and absorbent for dipping. You can make it in a bread machine-no kneading by hand is necessary. No fancy ingredients or starter is needed. All you need is water, flour, yeast, and salt. A touch of sugar is optional.

This recipe utilizes a two-step process that slowly develops a delicious yeasty flavor while you sleep or work. First, make the sponge the night before, then assemble, shape, and bake it 8-16 hours later.

What is the result of this extra step? The pay-off is a better-tasting Tuscan-style loaf with a deliciously chewy texture and a close crumb. It takes a little more time but not much additional effort.

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.

The recipe is for a bread machine, but you can also make it in a stand mixer or by hand. (See recipe notes.)

What makes this bread especially tasty?

This crusty bread starts life as a “sponge,” also referred to as a biga.

A “sponge” sounds kinda gross, but this mixture does look like a sponge after it rests for several hours. Don’t you think?

sponge mixture — **A “sponge” in bread maker talk**

After the sponge has developed for 6-8 hours (or overnight), add the remainder of the flour, water, and salt to make the dough.

Bread loaf cut in half to show the texture

Ingredients and substitutions:

ALL-PURPOSE, UNBLEACHED FLOUR: You can substitute all-purpose unbleached flour or bread flour. Weights will remain the same.
YEAST: I prefer instant, bread machine, or rapid-rise yeast. They’re interchangeable.
WATER: Spring water is my first choice. If you don’t have it, tap water is fine.
SUGAR: Although this is optional, I always add granulated sugar. The crust is prettier.
SALT: Use table or sea salt. If you want to use Kosher salt, add 1/4 teaspoon extra.

FAQ about this Crusty Bread Machine Recipe for a bread maker:

Do I have to use a bread machine to make this recipe?

I mix and knead the dough in a bread machine, then bake it in my conventional oven for a superior loaf. If you don’t have a machine, it can certainly be made by hand or with a stand mixer. I posted those directions in the notes of the recipe.

Can I make and bake this bread from start to finish in a bread machine?

I don’t recommend it. The texture will not be nice and even (as you see in the picture below). The bread machine does not get hot enough to make a crusty, tender bread with a crust that tastes good.

Of course, you can’t make a round shape since all bread baked in a bread machine has to be the shape of the pan. Also, it would be difficult to slash the top. Furthermore, the top would likely be uneven when baked in a bread machine.

How long will this rustic bread stay fresh?

Because there are no preservatives added to this bread, it’s best to eat or freeze it within three days. Wrap the baked bread in two layers of protective wrapping to prevent freezer burn. Eat within a month.

What are the pros and cons of using water vs. flour when shaping slightly sticky dough?

I prefer to spray the surface I use for shaping the dough with water. Traditionally, people use flour. However, this dough (or any sticky dough) can absorb a lot of flour.

If you are a newbie, you can quickly add too much flour, which causes your bread to be dry and dense. Instead, try spritzing your hands and work surface with water. If your hands get dry, re-spritz or dip them into a bowl of water.

How can I keep the crust “crusty?”

The crust will stay crispy until you put it into a plastic bag. Then, on the day you make it, you can try placing the cut side down on your cutting surface or board.

What’s left after the first day should be stored in a plastic bag or bread box. However, the crust tends to soften when you enclose the bread.

How to make the dough and form this Crusty Bread Recipe for a bread maker:

Make the sponge the night before the day you want to bake this bread. Add the water, flour, and yeast as specified in the recipe.

Mix for one minute on the DOUGH cycle. Turn the machine OFF. Use a small spatula to make sure all the flour gets mixed into the sponge mixture.

The sponge should look like this 6-8 hours later. Add the remaining water, sugar (if using), salt, flour, and yeast. Select the DOuGH cycle and press START. The dough will be clumpy at first. Don’t add water yet.

After 12-15 minutes, the dough should look smooth and elastic. It should stick to the side briefly, then pull away.

If it’s too wet and the dough still covers the bottom, add flour one tablespoon at a time until it looks like this. If it’s too dry and the dough doesn’t stick to the side at all, add water one tablespoon at a time until the dough is slightly sticky.

When the DOUGH cycle finishes, the dough should be double the original size. If it’s not, leave the dough to sit in the machine until it doubles.

Pull the dough out of the machine onto a lightly floured or wet surface. (See the discussion in the post about the pros and cons of using flour or water on your board.)

Form dough into a circle. Let rise for a few minutes to relax.

Pull the outside edges to the center and pinch to seal. Flip over.

Move the dough ball to a cookie sheet covered with parchment paper or a silicone baking mat and sprinkle with cornmeal or semolina. Cover and let the dough rise until almost but not quite double in size.

Optional: Sprinkle the ball of dough with flour if you want a rustic-looking crust.

Score the loaf 1/2 to 1-inch deep with a sharp serrated knife or a razor blade. 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).

Let the hot loaf cool for an hour before cutting.

Try making this bread the next time you find yourself with several hours at home. Yes, it requires a little more time than most homemade bread. But it’s not so much hands-on time. The yeast needs time to do its thing.

Your patience with the process will be repaid with flavor and a crusty exterior.

More recipes and tips for your bread maker:

50+ Bread Machine Recipes To Make Any Occasion Special

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Crusty French Bread (Mixed in a Bread Machine)

This recipe is for a simple, crusty French bread you can mix up in your bread machine and bake in the oven for the freshest bread ever.

6+ Bread Maker Tips You Need To Make Marvelous Bread

Be sure to take a glance at these tips especially written for beginners.

Really Crusty Dinner Rolls from Your Bread Machine

Crusty dinner rolls with a soft interior--cornstarch glaze is the secret.

If you enjoyed this recipe, it would help others and me if you gave it a five-star rating inside the recipe card below. 🤩 No comment required. Thank you.

Hope to see you again soon!
Paula

p.s. Questions or suggestions? Please email me: Paula at saladinajar.com.

Yield: 12 servings

Crusty Bread Machine Recipe

This Crusty Bread Machine recipe (made in a bread machine) produces a rustic loaf of bread that involves making a sponge the night before. Overnight, the dough develops a deep, yeasty flavor in addition to a soft texture with a close crumb.

Prep Time 19 hours

Cook Time 30 minutes

Total Time 19 hours 30 minutes

Ingredients

Sponge:

1 cup (227 gr) cold water
1-1/2 cups (180 grams) all-purpose, unbleached flour
1 teaspoon instant or bread machine yeast

Dough:

3 tablespoons (43 gr) cold water
1 teaspoon sugar (optional but it makes a nice crust)
1-1/2 teaspoon salt (9 grams)
2 cups (240 grams) all-purpose, unbleached flour
1/4 teaspoon bread machine or instant yeast

Instructions

Making the Sponge:

Place water, yeast, and flour in a bread machine pan and select the "DOUGH" cycle. Mix for 1 minute. Use a small spatula to carefully push flour stuck in the corners into the mixing area. Unplug the bread machine, close the lid, and let the flour mixture stand at room temperature overnight or about 8 hours. Do not leave over 16 hours.

Making the Dough

Open the lid of the bread machine and add the remaining water, sugar, salt, flour, and yeast.
Restart dough cycle. Check dough after 5-10 minutes of mixing. If necessary, add additional flour 1 tablespoon at a time to form a smooth but slightly tacky ball. If the dough is too dry and bounces off the sides, add water 1 tablespoon at a time until the dough sticks to the sides then pulls away cleanly.
When the DOUGH cycle ends, check to make sure the dough has doubled in size. If not, leave the dough in the machine to continue rising in the machine until double in size. It could take a while if your kitchen is chilly or drafty.
If you are new to bread machines, see Six Bread Machine Tips for Beginners for more help with step 3.

Preparing and Baking the Loaf

Remove dough from the bread machine pan to a lightly-floured surface or silicone baking mat (my preference). Use your hands to form the dough into a smooth ball by pulling the dough around to the bottom until the top is smooth. Pinch the bottom with your fingers. Place the ball of dough onto a parchment-covered cookie sheet. Cover loosely with lightly-oiled plastic wrap or a tea towel and place in a warm place to rise until almost doubled in size.
About 15 minutes before the bread is ready to bake, preheat a conventional oven to 500˚F (260˚C). Just before putting bread into the oven, sprinkle the top with flour, if desired. Using a single edge razor blade (or a sharp, serrated knife), make several cuts across the top of the loaf about 1/2 to 1-inch deep.
Turn the oven back to 400˚F (200˚C). Bake for 30-35 minutes or until the loaf is golden brown and the internal temperature reaches 200˚F ( 93˚C). Allow the loaf to cool on a rack before slicing. You will get prettier slices if you wait for at least an hour to cut the bread.

Notes

Directions for making bread with a stand mixer or by hand:

Follow the directions above for making the sponge. Use a medium-sized mixing bowl to mix the sponge and let it sit for 6-8 hours.
To make this recipe in a heavy-duty stand mixer, add the sponge and other ingredients to the bowl in the same order. Turn on low to mix until all ingredients are moistened. Using dough hook, turn speed to 2 or 3 and 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 rolls as indicated in the recipe.
If making by hand, combine all ingredients into a shaggy ball in a large bowl. Turn dough out onto a floured surface and knead with your hands until dough becomes smooth and elastic, a process that will likely take 10-20 minutes depending on your experience. Place dough ball into a greased bowl. Cover and allow to rise until double. Deflate dough gently and shape rolls as indicated in the recipe
Please note: If you substitute regular yeast for instant or bread machine yeast, you can dissolve it first before adding to the dry ingredients. Stir it into about 1/4 cup of the lukewarm liquid called for in the recipe. Let sit for about 10 minutes. Add to other wet ingredients and then add dry ingredients. Proceed as directed to knead and shape the bread.

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Nutrition Information:

Yield:

Serving Size:

1 slice
Amount Per Serving: Calories: 78Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 266mgCarbohydrates: 16gFiber: 1gSugar: 0gProtein: 2g

Elizabeth Jo.

Wednesday 1st of September 2021

Hi Paula, which herbs or spices enhance the flavor of the different bread? Thank you for your help. Blessings.

Monday 6th of September 2021

@Paula, Thank you so much for answering. I will try all three, of course, at different times. They all sound so delicious.

Paula

Hi Elizabeth,

For this recipe, a teaspoon or two of Italian herbs would be interesting. Roasted garlic or toasted dried onions would also be fabulous. The great thing about making your own bread is you can experiment to your heart's content.

Susie

Monday 18th of January 2021

Since my scale was handy, I measured three ounces of water. Here's what I determined. Please correct me if I'm wrong!

3 Tbl water = 1.5 fl oz 3 fl oz of water = 6 Tbl.

Is there an error in the ingredients? Fortunately, since I was unsure what to do, I put in 4 T of water, then I kept adding a little flour as the dough mixed to come up with, what I thought, looked like the dough consistency that it was supposed to be. Bread still in bread maker...to be continued (lol). Hope this turns out well--I'm eager to bite into it.

Tuesday 26th of January 2021

@Paula, thanks so much. The bread was a good first effort for an Artesian loaf. I will try it again. I love your recipes and insight.

Susie,

You are right. I just added those weights a few days ago and messed up on that one. I've changed the recipe.

But you did the right thing to just add more flour until the consistency is right. I'm guessing your bread will be fabulous!

Wednesday 6th of May 2020

The loaf rise nicely and hold the shape ?????? Good texture and taste — perfect to go with Lamb Shank Stew last night!!!

Tuesday 5th of May 2020

Gotta skip Recipe #3 for the moment...

Due to the current Movement Control Orders in my area, am still trying to buy some of the ingredients from the least crowded shop near my house.

I’ve made Recipe #4&5 before, thus making Recipe #6 (this one ☝?) to go with stew lamb shank dinner tomorrow.

The ‘sponge’ is sitting on my counter top as I typed... ???

Teddi

Saturday 11th of January 2020

HI Paula, I love your site. I’ve been spending hours reading about making bread and yogurt there.

I was all ready to try your Crusty Round Bread (made in a bread machine) recipe when I remembered that I read that Canadian all purpose flour and American all purpose flour are not the same. I read that Canadian all purpose flour contains more gluten and can therefore, be substituted for bread flour, but American flour is different. I see that you are writing from the U.S., so I thought I would ask you before trying the bread to see if Canadian all purpose flour can be used in your recipe.

Sincerely, Teddi Bread machine newbie

Sunday 12th of January 2020

That recipe will work with all-purpose unbleached or bread flour so I think you should be good. Hope you like it.