Next time try this cheese filled khachapuri bread. It's so easy but SO delicious! There's nothing like the smell of fresh bread!
Table of Contents
❤️ Why you'll love this recipe
- You'll get that perfect rustic crusty bread texture with a cloche.
- Perfect beginner recipe!
- It's a versatile loaf - once you get the hang of it you can add nuts, dried fruit, herbs...
There's nothing that smells better or tastes more delicious than a loaf of good homemade bread! With a cloche you get a delicious golden crust and artisan texture easily.
🧾 Ingredients
There are really only five ingredients plus water needed for this recipe. The really important ingredient is the cloche itself!
- Yeast is imperative if you want the bread to rise! I use active dry yeast but you could also use rapid rise instant yeast.
- Sugar is what the yeast eats to help it grow. Without sugar the dough will take much, much longer to rise.
- Bread flour has more protein than all-purpose flour so it rises really well. You can use all-purpose flour if you like but the rising time and texture of the finished bread may be a little different.
- Vital wheat gluten is the protein in flour. Adding the pure gluten gives the bread a better texture and helps it rise more.
- Kosher salt is my salt of choice. If you are using regular table salt reduce the amount by ¼.
🔪 Instructions
Note: This is an overview of the instructions. The full instructions are in the green recipe card below. Click on the image to see it full size.
- Add the yeast and the sugar to ¼ cup of the water in a large
mixing bowl and stir until blended. - Set aside until foamy - about 3 to 5 minutes.
- Add the remaining water to the yeast mixture.
- If using a stand mixer use the paddle attachment.
- Stir in 1 cup of the bread flour and the gluten.
- Stir in the salt.
- Add the remaining flour, a little at a time, until the dough pulls away from the sides of the bowl - you may need a little more flour or you may not need all of the flour.
- Switch to a dough hook and knead according to manufacture's instructions.
- Let rise 45 minutes then bake at 450F in a cloche.
See the recipe card below for instructions for how to make this easy bread recipe in a dutch oven.
👩🏻🍳 Frequently asked questions
There are some misconceptions about artisan bread but I've got you. Here are the answers to some common questions and you may want to read my series on yeast bread baking tips before you get started.
When people say rustic bread they most often mean a round loaf with a crispy crust. It often has an open texture and, some people believe, it must be made with just a few ingredients and a starter such as sourdough or a biga.
For our purposes we're calling it rustic because it's got the round shape, the texture, and crispy crust - but it's so much quicker and easier!
Steam in the oven is what gives artisan, European, and other rustic bread recipes their signature crispy crust. You can throw some ice cubes on the preheated oven floor, add a pan of water, or use a cloche like this recipe.
The beauty of using the cloche is that the bread creates its own steam as it bakes and the steam is trapped in the cloche with the bread.
A bread cloche is a bell shaped container that's generally made from ceramic. It holds a loaf of bread as it rises and then you bake the dough right in the covered cloche.
The steam generated by the baking bread is trapped in the cloche and emulates the fancy steam injected ovens the professionals use to create artisan loaves with crispy crusts.
You can substitute a dutch oven for a bread cloche but it isn't ideal.
Make sure you spray the inside of the dutch oven with non stick spray and dust with cornmeal. That will make the bread come out much more easily.
How to make rustic bread in a dutch oven
Baking this crusty loaf in a dutch oven is a little different process but the results are similar.
- Follow instructions but let the dough rise the 2nd time on a piece of parchment paper.
- Preheat the dutch oven about 15 minutes before using.
- Spray with no-stick spray.
- Sprinkle in a coating of cornmeal.
- Gently flip the dough off the parchment and into the dutch oven.
- Cover and bake for 20 to 30 minutes.
- Remove cover and bake 5 more minutes to crisp the crust.
📖 Variations
I always suggest making any recipe strictly by the instructions until you are satisfied with the results and then start experimenting.
Some of the variations on this recipe that I love are -
- Use part whole wheat flour
- Use 1 cup of rye flour for 1 cup of the bread flour
- Substitute 1 cup of old fashioned oats for 1 cup of the bread flour
- Add dried fruit and pecans
- Add dried apricots and white chocolate chips
- Knead in sun dried tomatoes
- Use some Kalamata olives in the recipe
- Caramelized onions are a delicious addition
- Chopped sauteed jalapeno gives a little zip
- Knead in some grated cheese
There are so many possibilities -- you're sure to come up with your own favorites!
💭 Tips for success
I had no trouble baking with my cloche the very first time. Here are some tips to get you started.
- Before using the cloche the first time rinse with plain water and dry.
- Never use soap on your cloche - let cool, rinse with plain water, and let air dry.
- Dust the bottom of the cloche well with flour to help keep the bread from sticking.
- Put the rack in the bottom third of the oven before you preheat it.
- Be sure to use oven mitts - the cloche stays hot a long time.
- For a thick, crunchy crust take the top off the cloche for the last 10 minutes of baking.
- For a soft crust remove the cloche cover and throw a clean kitchen towel over the loaf as it cools.
📚 Related recipes
I have a ton of bread recipes of all types here on Restless Chipotle. Here are a few of my favorites.
- Multi Grain Flaxseed Bread is a healthy whole grain bread with plenty of Omega-3s and a slightly sweet, nutty flavor. Makes incredible toast!
- 30 Minute Baguette is really done in 30 minutes, start to finish!
- Honey Whole Wheat Bread recipe gives you high, light, slightly sweet loaves of cracked wheat bread. So good for sandwiches and toast!
🥄 Equipment
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This is the exact emile henry bread cloche (made in France) that I have and I absolutely love it! It's so beautiful - perfect for hiding treats in when I don't feel like sharing.
Best of all - it's red (it comes in other colors).
How to get the dough to rise
Some people have problems getting dough to rise properly. Usually it's because of a chilly room or they've killed the yeast off with water that's too hot.
Here are my best tips -
- Always use a insta-read thermometer to check the temperature of the liquids before adding them. 110F is just about right.
- Use a large bowl so it doesn't rise over the top and get messy.
- Let the dough rise in a warm spot away from drafts. 75F is good.
- Use one of my secret ingredients that really makes the dough puff up.
📞 The last word
I've said it so many times here on Restless Chipotle - I love making bread. I think it's one of the most relaxing things I do and it leaves the house smelling even better than those expensive candles I have sitting around. Besides, who doesn't like a warm slice of homemade bread?
The thing is that sometimes, when you've got a recipe you like :::cough honey buttermilk bread cough cough::: you get in a rut and constantly make what you know rather than trying something new.
Please tell me it's not just me? Surely some of y'all like strolling along in your ruts as much as I do?
I thought so.
This easy bread recipe gives you a crusty, European style artisan loaf that is ridiculously easy to make. AND it's easy to create a variety of flavors of bread once you have the technique down.
📖 Recipe
Rustic Bread in a Cloche
Print Pin Recipe Save Recipe Rate RecipeIngredients
- 1 cup warm water, , 110F
- 1 tablespoon active dry yeast
- 1 ½ teaspoons sugar
- 3 cups bread flour
- 1 tablespoon vital wheat gluten
- 2 teaspoons salt
Instructions
- Add the yeast and the sugar to ¼ cup of the water in a large mixing bowl and stir until blended.
- Set aside until foamy - about 3 to 5 minutes.
- Add the remaining water to the yeast mixture.
- Stir in 1 cup of the bread flour and the gluten.
- Stir in the salt.
- Add the remaining flour, a little at a time, until the dough pulls away from the sides of the bowl - you may need a little more flour or you may not need all of the flour.
Knead with Mixer
- Knead in your mixer according to manufacturer's instructions.
Knead by Hand
- Turn the dough out onto a lightly floured surface and knead for 5 minutes, or until the dough is firm and elastic. It should feel like your earlobe when you pinch it.
- Form into a ball, place in an oiled bowl, cover with a clean, damp cloth (or plastic wrap), and let rise in a warm place for 45 minutes, or until it's doubled.
In a Cloche
- Gently deflate the dough and knead lightly.
- Sprinkle flour on the bottom of the cloche.
- Form the dough into a ball and place on the floured bottom of the cloche.
- Cover with the cloche top and let rise 45 minutes.
- Preheat the oven to 450F.
- Dust with flour and score with a sharp knife, razor blade, or baker's blade (lame).
- Cover with the cloche top and bake for 35 minutes.
- Cool the bread, uncovered.
In a Dutch Oven
- Follow instructions but let the dough rise the 2nd time on a piece of parchment paper.
- Preheat the dutch oven about 15 minutes before using.
- Spray with no-stick spray.
- Sprinkle in a coating of cornmeal.
- Gently flip the dough off the parchment and into the dutch oven.
- Cover and bake for 20 to 30 minutes.
- Remove cover and bake 5 more minutes to crisp the crust.
- Remove from dutch oven and let cool.
Notes
- Before using it the first time rinse with plain water and dry.
- Never use soap on your cloche - let cool, rinse with plain water, and let air dry.
- Dust the bottom of the cloche well with flour to help keep the bread from sticking.
- Put the rack in the bottom third of the oven before you preheat it.
- For a thick, crunchy crust take the top off the cloche for the last 10 minutes of baking.
- Use part whole wheat flour
- Use 1 cup of rye flour for 1 cup of the bread flour
- Substitute 1 cup of old fashioned oats for 1 cup of the bread flour
- Add dried fruit and pecans
- Add dried apricots and white chocolate chips
- Knead in sun dried tomatoes
- Use some Kalamata olives in the recipe
- Caramelized onions are a delicious addition
- Chopped sauteed jalapeno gives a little zip
- Knead in some grated cheese
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
First published: August 2018. Last Updated: May 31, 2021 to improve page speed and readability.
Donna says
Can I use my breadmachine to make this thru the first rise?? Also, I have a cast iron bread cloche. Would I need to do anything different??
Marye says
No that should be fine.
Linda Hensley says
Marye I have done it again!!! In proofing my yeast I put in 1/4th cup of sugar. When I mixed all the ingredients, I could get only 2 cups of flour worked in. Damn. I definitely need new glasses. I did use my cloche but the cover sits sort of uneven on the base. Is this the way it should be? The bread is cooling now.
Marybeth says
I prefer a loaf shape rather than the round shape that a cloche would give. Could I use a metal or glass bread pan with a large metal bowl as a cloche?
Thanks, I love your recipes!
Marye says
That should work - or a dutch oven? Thank you.
Dan McNally says
I f you have a pizza stone, use it as the base and you can invert a dutch oven bottom over the top to approximate a ceramic cloche. Works well.
Marianne Kenney says
I have a 9 x 13 stone with a large lid from Pampered Chef that I think I'll try using when I made this!
Marye says
That should work fine
Jack says
Im searching the net and books for ideas on baking my best bread possible. How did you keep the flour on top of the bread from browning in the oven? I’ve used the same temp and hearth style baking method. I’m at a loss and any help you can offer would be greatly appreciated.
Marye Audet says
Using the cloche helps a lot since it's covered. 🙂 You might try tenting the loaf with aluminum foil.