So I found this recipe from, of course, Pinterest!! This bread is super simple to make and totally worth it! It’s crusty, a little bit moist, but not jaw breakingly chewy, and it’s adaptable! The bread takes 12-18 hours to rise, so I have made it at night and then baked it in the morning. It works out perfectly.
The cool thing about this bread is that you can make it plain, or you can add different things to it to make it into a yummy flavored bread. The one that I like best is lemon, gruyere, and rosemary. Delicious. The original blogger has suggestions for many different takes on the bread, so check out her post: Simply So Good Crusty Bread
Without further ado, I present Lemon Gruyere Rosemary Crusty bread!
Crusty Bread (This recipe is easily doubled)
3 cups all purpose flour
1 3/4 teaspoons salt
1/2 teaspoons yeast
1 1/2 cups water
For Lemon, Gruyere, Rosemary
Approximately 2 oz. Gruyere shredded (1/4 of a block)
Zest from 1 lemon
1-2 sprigs worth of Rosemary chopped finely
In a large bowl whisk together flour, salt, and yeast. Add in the gruyere, lemon zest, and rosemary. Add water and mix until shaggy. It will be VERY sticky! Cover the bowl with plastic wrap and set aside in warm location for 12- 18 hours.
Place a round baking vessel of your choice (a round tall casserole dish, a dutch oven covered with aluminum foil, a cast iron pot, etc…) into an oven. Preheat the oven to 450 F with the empty dish inside. Meanwhile, on a heavily floured surface, pour the dough out and shape it into a ball – it will still be VERY sticky! Cover it with plastic wrap and allow to sit while the oven warms – for about 30 minutes.
Once the oven is warm, remove the preheated dish and drop the dough in. Cover the dish and return it to the oven for 30 minutes. After 30 minutes, remove the cover and allow to bake for an additional 15 minutes. Then, remove from the oven. After a few minutes knock the bread out onto a cooling rack.