Recipes Breads Basics Crusty Country Loaf

Crusty Country Loaf

Crusty Country Loaf is rated 4.6 out of 5 by 5.
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Prep Time: 25 minutes
Cook Time: 45 minutes
Servings: 8

Baked in a stoneware cloche, this country-style loaf emerges with a golden brown crust and a tender crumb. The cloche duplicates the even, intense heat produced by a brick-lined oven.

Ingredients:

  • 1 package active dry yeast
  • 1 tsp. sugar
  • 1 3/4 cups warm water (110°F), plus more as needed
  • 5 cups (1 lb. 9 oz.) country French, rustic wheat or all-purpose
      flour, plus more as needed
  • 1 Tbs. salt
  • Cornmeal for sprinkling

Directions:

In a small bowl, dissolve the yeast and sugar in 1/4 cup of the warm water and let stand until bubbly, 5 to 10 minutes.

In the bowl of an electric mixer fitted with the dough hook, combine the 5 cups flour and the salt and beat on low speed for 30 seconds. Add the yeast mixture and the remaining 1 1/2 cups water and beat until thoroughly combined, 6 to 8 minutes, adding more water or flour if needed. Turn the dough out onto a floured work surface and knead until soft, silky and elastic.

Spray the inside of the mixer bowl with nonstick cooking spray and return the dough to the bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, 45 to 60 minutes. Punch down the dough and transfer to a work surface. Knead the dough a few times. Let the dough rest for 5 minutes, then shape into a ball.

Sprinkle the base of a round bread cloche with cornmeal and place the ball of dough in the center. Cover with the lid and let rise in a warm place until doubled in size, 45 to 60 minutes.

Preheat an oven to 450°F.

Using a sharp knife, cut several slashes on top of the loaf. Cover the cloche, transfer to the oven and bake for 15 minutes. Reduce the oven temperature to 400°F and continue baking until the bread is crusty, golden brown and sounds hollow when tapped, 30 to 40 minutes more, removing the lid during the last 5 to 10 minutes of baking. Transfer the loaf to a wire rack and serve while still warm. Makes 1 loaf.

Recipe courtesy of Chuck Williams

Rated 5 out of 5 by from Crunchy and fluffy bread! The recipe was really great! The inside was fluffy and the outside crunchy and delicious! I didn't have a clay cloche so I used my Dutch oven and the results were great! I thoroughly recommend this recipe!
Date published: 2015-11-26
Rated 5 out of 5 by from So wonderful So incredably wonderful. Right out of the oven with butter and strawberry preserves, OMG, I could eat the whole loaf.
Date published: 2014-05-10
Rated 5 out of 5 by from Perfection! I followed the directions exactly as written and produce a beautiful ,crusty and tasty loaf!
Date published: 2014-01-28
Rated 5 out of 5 by from This bread rocks! I modified this receipt by only using a teaspoon of salt and a 1/4 cup of sugar. I like my bread sweeter and I wanted to be able to use it to make French Toast the next day. I turned out perfect. Thick, crusty and delicious and best of all easy to make
Date published: 2014-01-07
Rated 3 out of 5 by from Too much salt? I had some doubt when I first saw the recipe for I thought 1 tablespoon of salt was too much. But I followed the recipe to the 't' and the bread was not very good. It was dense and too salty and for that reason, it did not rise very much. I would use 1.5 tsp of salt next time.
Date published: 2013-10-15
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