Rustic Daily Bread with Cheese

Nothing beats a chunk of bread with some lightly salted butter. It’s one of those things that our entire family loves. Since being laid up with cancer, I set out on a mission to master a great loaf of bread, and one that would not be labor intensive. Sure, I’ve nailed Lahey’s stecca recipe and for the most part they turn out really great, but I wanted to make something a bit more substantial, and something that would last a couple of days. Yes, my kids will take down a boule in a sitting if I let them. That’s what I love about this daily bread. Not only is it simple, but there is something about how rustic to it. This bread is great for sandwiches, tearing off chunks, and probably goes great with a glass of wine.

Rustic Daily Bread Recipe
Rustic Daily Bread Recipe

I’ve never been one to measure, but when it comes to baking, it is something that I think is a must. I use a digital scale for measuring things about, but like pizza dough and bread, I think there are factors that can impact the outcome. Temperature, flours, rise, etc. Don’t get frustrated if your first batch doesn’t work out, and keep trying.

Let’s get started.

  • 1000 g bread flour, or all-purpose
  • 720 g water, roughly 92 degree F
  • 21 g of salt (I like to use kosher)
  • 4 g active dry yeast

Four simple ingredients yields to boules and you will want to make another batch in a couple more days!

To a large mixing bowl, and I mean large as this is going to rise and double, if not more, in size. Add in the flour, and the water. Mix with your hands until the water is incorporated. Cover and set aside for about 30 minutes.

Next top the mixture with the salt and the yeast. Wet your hands slightly, and mix well, making sure all of that flour mixture eats up the salt and yeast.

Cover and place in a warm spot (I set my container on my kitchen table where the sun comes in). After 30 minutes, it’s time to fold the dough Take an edge and fold over the top of the dough. Repeat this process roughly four times. Cover, and place back onto the warm spot. About 40 minutes into that rest, fold again. The hard part is over! Cover, and let this rise for about 4-6 hours.

I start this process when I wake up, this way I have warm bread later that day.

Rustic Day Bread Ingredients
Rustic Day Bread Ingredients

Once the dough has risen, lay out flour on a work surface. I use a big old bread board. Plop the dough onto the floured surface, then divide the dough into two portions. Flour the top of each dough ball, then cover to let rest for about 30 minutes.

During this time, preheat your oven to 475 degrees. Yep, ripping hot. If you have a dutch oven, preheat that as well.

Shape the dough into a ball, cover with cheese (if using), then fold and reshape into a ball, turning it over seam side down.

Remove the dutch oven from the oven with your kitchen mits, and carefully place the dough, seam side down into the dutch oven. Cover, place back into the oven and cook for about 25 minutes. After 25 minutes, remove the lid, and cook another 15-20 minutes.

Remove onto a wire rack to let cool, then repeat with your second loaf.

Slice into that bad boy and enjoy!

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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