Hard Crust Bread Recipe (Artisan-style)
This rustic hard crust bread is known for its thick, golden, crunchy crust and soft, airy interior. It’s simple to make, requiring only a few ingredients and some patience to achieve that bakery-quality loaf right in your own kitchen. This recipe is perfect for beginners and experienced bakers alike.
Tips for Perfect Hard Crust Bread:
- Steam for a Crispy Crust: Steam is key for a hard, crunchy crust. If you don’t want to spray water in the oven, place a small pan of hot water on the bottom rack while baking to generate steam.
- Oven Temperature: Make sure your oven is preheated to the right temperature. A hot oven is essential for developing that beautiful, crisp exterior.
- Longer Rise for Flavor: If you have the time, let the dough rise more slowly in the fridge overnight for a deeper flavor and better texture. Just be sure to bring the dough to room temperature before baking.
- Flour Variations: You can mix in some whole wheat flour or rye flour for a more complex flavor, but be mindful that this will affect the texture and rising time.
- Bread Scoring: Scoring the dough isn’t just decorative—it’s functional. The cuts allow the bread to expand as it bakes, preventing it from cracking in uneven spots.
- Don’t Overwork the Dough: The dough should be handled gently to preserve the air pockets that form during the rise. Overworking it can lead to a denser loaf.
INGREDIENTS:
1 egg yolk (for coating)
2 cups water
2 eggs
1 teaspoon sugar
5 cups bread flour (plus extra for kneading)
2 1/4 teaspoons (1 packet) dry yeast
2 teaspoons salt
INSTRUCTIONS:
Preparation of Yeast Mix
Heat 2 cups of water to 110°F (43°C) – it should be warm to the touch but not boiling.
In a large mixing bowl, combine warm water, sugar and yeast. Stir until the mixture turns into powder and let it sit for about 5-10 minutes.
Mixing the dough
Add 2 eggs to the yeast mixture and mix well.
Mix bread flour and salt in a separate bowl.
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