Rustic Artisan Cast Iron Bread Recipe

Rustic Artisan Cast Iron Bread Recipe

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This bread recipe celebrates the timeless art of home baking, focusing on simplicity, patience, and the joy of creating something wholesome from basic ingredients. Baked in a cast iron pot, the loaf develops a golden-brown crust with a rustic, cracked surface that is both visually appealing and deliciously satisfying. The interior is soft, airy, and slightly chewy, making it perfect for pairing with soups, stews, or simply enjoying with butter and jam.

The process emphasizes natural fermentation and minimal handling, allowing the dough to develop flavor and texture over time. This method is approachable for beginners yet rewarding for experienced bakers, as it highlights the beauty of slow, mindful preparation. The result is a loaf that feels artisanal, nourishing, and deeply connected to tradition.

INGREDIENTS

  • 3 cups all-purpose flour
  • 1 ½ teaspoons salt
  • ½ teaspoon active dry yeast
  • 1 ½ cups warm water
  • Optional: 1 tablespoon olive oil for added richness
  • Optional: dusting flour for shaping

INSTRUCTION

  1. Mix the dough: In a large bowl, combine flour, salt, and yeast. Add warm water and stir until a shaggy dough forms. The mixture will be sticky, which is expected.
  2. First rise: Cover the bowl with a clean cloth or plastic wrap. Let the dough rest at room temperature for 12–18 hours. During this time, the yeast works slowly, developing flavor and creating air pockets.
  3. Shape the dough: After the first rise, the dough will be soft and bubbly. Turn it out onto a floured surface and gently shape it into a round loaf. Avoid over-kneading to preserve the airy texture.
  4. Second rise: Place the shaped dough on parchment paper, cover lightly, and let it rise for 1–2 hours. This step allows the loaf to gain volume before baking.
  5. Preheat the oven and pot: Place a cast iron pot with its lid in the oven and preheat to 450°F (230°C). Heating the pot ensures the bread bakes evenly and develops a crisp crust.
  6. Bake the bread: Carefully transfer the risen dough into the hot pot using the parchment paper. Cover with the lid and bake for 30 minutes. Remove the lid and bake for an additional 10–15 minutes to achieve a golden-brown crust.
  7. Cool and serve: Remove the bread from the pot and let it cool on a wire rack for at least 30 minutes before slicing. This resting period allows the interior to set properly.

SERVINGS

This recipe yields 1 medium loaf, serving approximately 6–8 slices.

NOTE

This rustic bread is best enjoyed fresh, when the crust is crisp and the interior is tender. It can be stored in a bread bag or wrapped in a cloth for up to two days, though reheating briefly in the oven restores its texture.

The recipe emphasizes patience and simplicity. By allowing the dough to ferment slowly, you create a loaf with depth of flavor and a beautiful structure. The cast iron pot acts as a mini-oven, trapping steam to produce a crust that is both crisp and rustic.

This bread embodies the essence of artisanal baking: transforming flour, water, yeast, and salt into something extraordinary through time and care. It is a reminder that baking is not just about the end product but also about the process—the quiet satisfaction of mixing, waiting, and watching the loaf rise in the oven.

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