Rustic Crusty Bread: A Simple Bread Machine Recipe You'll Love

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. Use the DOUGH cycle to mix the dough, then bake in your oven for a fabulous loaf you will be excited to share.

12 servings

CRUSTY ROUND BREAD (MADE IN A BREAD MACHINE)

Prep Time 19

Cook Time 30

Total Time 19 30

Ingredients

Sponge or Preferment:

1 cup (227 g) cold water
1½ cups (180 g) unbleached, all-purpose flour
1 teaspoon (1 teaspoon) instant or bread machine yeast

Dough:

3 tablespoons (43 g) cold water
1 teaspoon (1 teaspoon) sugar - optional, but it makes a nice crust
1½ teaspoons (1½ teaspoons) salt
2 cups (240 g) unbleached, all-purpose flour
¼ teaspoon (¼ teaspoon) bread machine or instant yeast

Instructions

Make the Sponge: Add 1 cup cold water, 11½ cups 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 cold water, 1 teaspoon sugar, 1½ teaspoons salt, 2 cups 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

?Recipe Tip: This bread is crusty when fresh but softens as it cools. Baking in a Dutch oven improves the crust and oven rise, but the crispiness still fades. To restore crispness, reheat at 400°F for a few minutes.

Heads-up: Avoid doubling this recipe. Anything above 4.5-5 cups of flour won’t knead properly in most machines and can cause overheating. More details here.

Making Bread Without a Bread Machine

? Stand Mixer Method:
1️⃣ Add ingredients to the bowl in the listed order.
2️⃣ Mix on LOW until moistened, then knead on speed 2 or 3 with a dough hook for 5-10 minutes until smooth and elastic.
3️⃣ Cover and let rise in a warm place until doubled.
4️⃣ Gently deflate and shape as directed in the recipe.

? By Hand:
1️⃣ Mix all ingredients into a shaggy dough ball in a large bowl.
2️⃣ Turn onto a floured surface and knead for 10-20 minutes until smooth and elastic.
3️⃣ Place in a greased bowl, cover, and let rise until doubled.
4️⃣ Gently deflate and shape as directed.

? Yeast Tip: Using active dry yeast? Increase by ¼ teaspoon. It no longer requires dissolving, but you can if preferred.

Nutritional Information