Crusty Soup Bread Recipe
This soup bread recipe is simple and delicious, giving you a crusty, bakery-style loaf without any need for a sourdough starter or stand mixer. Follow the steps below, and in just a few hours, you’ll have a fresh, homemade loaf ready to pair with your favorite bowl of soup.
Print
Save
Pin
Equipment
- Mixing Bowl: Choose a large bowl to allow room for the dough to rise.
- Dutch Whisk or Spatula: A Dutch whisk works well to mix the dough, but a sturdy spatula will also do the trick.
- Plastic Wrap: Essential for covering the dough to keep it moist as it rises.
- Food Scale (Optional): A scale helps measure flour precisely for better consistency, but measuring cups work too.
- Proofing Basket (Optional): Ideal for shaping the dough as it rises. If you don’t have one, a small bowl lined with a floured cloth works as well.
Ingredients
- 1 cup water 220 ml
- 1 teaspoon active dry yeast 2 grams
- 1 teaspoon sugar 4 grams
- 2 ½ cups bread flour 320 grams
- 1 teaspoon salt 6 grams
Instructions
- In a large mixing bowl, combine the water, yeast, and sugar. Let it sit for a minute to activate. Add the flour and salt, mixing until a shaggy dough forms. No kneading is necessary—just mix until combined.
- First Rest (30 Minutes)
- Cover the bowl with plastic wrap to keep the dough from drying out, and let it rest for 30 minutes at room temperature.
- First Fold and Rest (30 Minutes)
- After the first rest, perform a “stretch and fold” by lifting one side of the dough, stretching it, and folding it over the center. Repeat on all sides. Cover the bowl and let the dough rest for another 30 minutes.
- Second Fold and Rise (2 Hours)
- Repeat the stretch and fold on all sides again. Cover and let the dough rise for 2 hours at room temperature, or until it has doubled in size.
- Pre-Shape the Dough (10 Minutes)
- Turn the dough out onto a floured surface and gently shape it into a rough ball. Let it rest uncovered for 10 minutes to relax the gluten.
- Final Shape and Rest (20 Minutes)
- Shape the dough into a smooth, round ball by tucking the edges under. Place it in a lightly floured proofing basket or small bowl lined with a floured cloth. Cover and let it rest for 20 minutes.
- Preheat the Dutch Oven
- While the dough is resting, place your Dutch oven in the oven and preheat to 400°F (200°C). This step ensures the Dutch oven is hot and ready to create the perfect crust.
- Bake the Bread (30 Minutes Total)
- Carefully transfer the dough to the preheated Dutch oven. Cover with the lid and bake for 20 minutes. After 20 minutes, remove the lid and bake for an additional 10 minutes to achieve a golden, crusty exterior.
Notes
Storage: Once cool, store leftover bread in an airtight container to keep it fresh.
Freezing: This bread freezes well. Wrap tightly in plastic and freeze for up to a month. Reheat in the oven for a freshly baked taste.
Serving Suggestions: This crusty bread is perfect for dipping into creamy soups, hearty stews, or brothy soups.
Freezing: This bread freezes well. Wrap tightly in plastic and freeze for up to a month. Reheat in the oven for a freshly baked taste.
Serving Suggestions: This crusty bread is perfect for dipping into creamy soups, hearty stews, or brothy soups.
