Crusty Farmhouse Loaf

Name: Crusty Farmhouse Loaf
Prep time: 20 min
Cook time: 45 min
Total time: 15 h
Yield: One large loaf
Ingredients: 500 g bread flour; 375 ml cool water; 10 g salt; 2 g instant yeast (½ tsp)

Recipe by BakeZone Kitchen

A simple overnight loaf with a crackling crust, baked in a covered pot — no sourdough starter needed.

Prep: 20 mins
Bake: 45 mins
Total: 15 hrs

Yield: One large loaf
Level: Intermediate

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Instructions

1
Mix everything into a shaggy dough. Cover and rest 30 minutes.
2
Do 4 sets of stretch-and-folds, 30 minutes apart.
3
Cover and leave in the fridge overnight (10–14 hours).
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4
Shape into a tight round, place seam-up in a floured basket or bowl and proof 1 hour.
5
Heat the oven and a covered pot to 240°C. Tip the dough in, score, cover and bake 25 minutes; uncover and bake 20 more.
6
Cool at least 1 hour before slicing.