Crusty outside, soft inside, Clara de Sousa’s quick rustic bread recipe delivers irresistible homemade flavor with zero kneading and maximum comfort.
| Preparation time | 15 min |
| Cooking Time | 45 min |
| Ready In | 3 h |
| Level of Difficulty | Easy |
| Servings | 4 |
Nutrition Facts (Per Serving)
| Calories | 468 |
| Fat | 2g |
| Carbs | 94g |
| Protein | 16g |
4 cups (500 g) bread flour, unbleached1 ¾ cups (450 ml) warm water (about 100°F / 38°C)1 packet (1 ½ tsp / 4.6 g) instant dry yeast1 ½ tsp table salt2 tsp sugarExtra flour for dustingLarge mixing bowlCast iron Dutch oven (9–9.5 in / 22–24 cm diameter) or a Pyrex or aluminum pot with a lid
Please don’t use “active dry yeast” for this recipe, only “instant dry yeast”.
- In a large bowl, combine the flour, yeast, salt, and sugar.
- Mix well so the yeast distributes evenly for consistent rising.
- Slowly stir in the warm water using a spoon or spatula until you get a wet, shaggy dough. No kneading needed!
- Lightly dust the surface of the dough with flour, cover the bowl with plastic wrap, and let it rise until doubled in size — about 1 to 2 hours depending on room temperature.
- When the dough is nearly ready, preheat the oven to 425°F (220°C) and place the empty cast iron pot (without lid) inside to heat. This step is key for a crisp crust.
- Line a bowl with floured parchment paper and gently transfer the risen dough onto it. Dust with more flour for that rustic, artisan look.
- Carefully remove the hot Dutch oven from the oven. Lift the parchment paper with the dough and place it inside the pot.
- Cover with the lid (remove any plastic handle beforehand) and bake for 45 minutes.
Recipe Credit: Clara de Sousa
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