This is a simple rustic white bread recipe optimized for baking in a clay loaf pan. The higher temperature and optional lid create a crispy, crackly crust with a tender interior. Surface tension during shaping is key to a good rise and crust.

I make this in my Emile Henry Pullman/Long Loaf Bread Baker, but any clay or ceramic loaf pan with a lid will work well. The lid traps steam, enhancing crust development.

Ingredients

  • Bread flour: 400g
  • Water: 300g
  • Salt: 8g
  • Instant yeast: 3g

Instructions

  1. Mix Combine flour, water, yeast, and salt until no dry flour remains. Dough will be sticky and shaggy.

  2. Rest (autolyse) Cover and rest 20 minutes. This is actually important.

  3. Knead briefly Knead 3–4 minutes, just until it starts to smooth out. It will still feel tacky.

  4. Bulk ferment Cover and let rise until about 1.75× volume, not fully doubled. About 75–90 minutes.

  5. Shape Turn out gently, degas lightly, shape into a tight log. Surface tension matters here.

  6. Pan Place seam-side down in the loaf pan. Do not grease heavily; parchment on the bottom only if you’re nervous.

  7. Final proof Cover loosely and let rise until the dough is about 1 cm below the rim. Do not overproof, the crust suffers if you do. About 30–40 minutes.

  8. Score Just before baking, score lengthwise about 1 cm deep. This helps controlled expansion and better crust.

  9. Bake (hot start) Preheat the oven to 425°F / 220°C. Put the pan in once the oven is hot.

If you have a lid:

  • Lid on for 20 minutes
  • Lid off for 20–25 minutes

No lid:

  • Bake uncovered 40–45 minutes total

Optional Crust Boost: Crack the oven door for the last 5 minutes to vent steam.

Cool Fully: This loaf will crackle as it cools. Do not cut early.