Crusty Salted Bread
A crackling, salt-crusted loaf with a soft, open interior — the bakery-style bread that needs no kneading and no special equipment.
In a nutshell: This authentic european crusty salted bread comes together in just 13 hrs using simple whole ingredients. The chef's secret: A kitchen scale is the difference between a pillowy crumb and a dense brick — cup. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
A crackling salt-crusted loaf with a soft, open crumb. No kneading, no special equipment — just a Dutch oven and an overnight rest.
Key Equipment
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- Large mixing bowl
- Dutch oven with lid
- Parchment paper
- Kitchen towel
Chef's Pro-Tips
- Weigh the flour if you can: A kitchen scale is the difference between a pillowy crumb and a dense brick — cup measures of flour vary wildly.
- Do not rush the overnight rest: The long, slow ferment is what builds flavor and the open crumb — this is a patient bread, not a fast one.
- Listen for the crackle: A finished loaf sings as it cools — faint crackling means the crust set properly. If it stays silent, it needed a few more minutes uncovered.
Ingredients
12
servings
-
4 cups bread flour, 500g, plus more for dusting
-
2 tsp kosher salt, plus 1 tbsp flaky sea salt for the top
-
½ tsp instant yeast
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2 cups lukewarm water, about 110°F / 43°C
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Step-by-Step Instructions
Mix the Dough
In a large bowl, whisk together the flour, kosher salt, and yeast. Pour in the lukewarm water and stir with a wooden spoon until a shaggy, sticky dough forms and no dry flour remains.
Rest Overnight
Cover the bowl tightly with plastic wrap and let it rest at room temperature for 12-18 hours, until doubled, bubbly, and dotted with holes on the surface.
Shape the Loaf
Turn the dough onto a well-floured surface and fold it over itself a few times into a round. Place seam-side down on a sheet of parchment paper, cover loosely, and rest 30 minutes while the oven heats.
Bake in the Dutch Oven
Place the Dutch oven with its lid in the oven and heat to 450°F (230°C) for 30 minutes. Carefully lift the dough on its parchment into the hot pot, sprinkle the top generously with flaky sea salt, and cover.
Finish Uncovered
Bake covered for 30 minutes, then uncover and bake 12-15 minutes more until the crust is deeply golden and crackling. Cool at least 30 minutes before slicing — the crumb is still setting.
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
Nordic Ware Naturals Half Sheet, 2-Pack
Warp-resistant aluminum for even browning, from sheet-pan dinners to cookies.
View on AmazonVictorinox Fibrox Pro 8" Chef's Knife
Razor-sharp Fibrox Pro blade that home chefs and pros both reach for.
View on AmazonTILUCK Stainless Measuring Cups & Spoons, 10-Pc
Stainless steel cups and spoons that measure precisely and last.
View on AmazonMercer Culinary Locking Tongs, 9" + 12"
Locking tongs in two handy sizes for the stovetop and the grill.
View on AmazonAmazon Basics Non-Stick Parchment Paper Roll
Non-stick paper for lining pans – easy release, easy cleanup.
View on AmazonWoodenhouse Teak Wooden Spoons, 10-Pc
Teak spoons gentle on cookware and built for daily stirring.
View on AmazonOXO Good Grips Silicone Whisk Set, 9" + 11"
Silicone whisks safe for nonstick pans, in two sizes.
View on AmazonUltra Cuisine Stainless Cooling Rack Set of 2
Stainless racks that fit half sheets – for cooling bakes and crisping roasts.
View on AmazonUmite Chef Stainless Mixing Bowls with Lids, 8-Pc
Nesting stainless bowls with airtight lids, from prep to storage.
View on AmazonHamilton Beach 6-Speed Electric Hand Mixer
Six speeds with a snap-on storage case for the beaters.
View on AmazonFrequently Asked Questions
Yes, the loaf will still be good, though slightly less chewy. Bread flour's higher protein gives the best open crumb and crackling crust.
Bake the loaf on a preheated baking stone or heavy sheet pan with an oven-safe bowl or large pot inverted over it for the first 30 minutes to trap steam, then uncover to finish.
Keep it cut-side down on a board under a clean towel for up to 2 days — never in plastic, which softens the crust. For longer storage, slice and freeze for up to a month, then toast straight from frozen.
Usually the dough was under-risen or the flour was over-measured. Let the overnight dough truly double with bubbles on top, and measure flour by weight (500g) for a reliable crumb.
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