We use cookies to give you the best possible experience on our website. Carry on browsing if you’re happy with this, or see our Cookie Policy for more information.

Crusty White Loaf

Rustic crusty white loaf with almost no kneading

Like this? Share it with your friends.

Report abuse


Poolish (night before)
• 1 g instant yeast
• 125 g warm water
• 125 g white bread flour e.g. Shipton's No 1

Next Morning
• 300 g white bread flour e.g. Shipton's No 1
• 5 g salt
• 1 g instant yeast
• 140 g warm water


• Combine the poolish with the ‘Next Morning’ ingredients to a rough ball of dough and leave to rest for 10 mins (covered)
• Stretch and fold in bowl and leave for 10 mins (covered) x 4 times
• Leave covered for 1 hour to prove
• Stretch and fold dough, shape and place in floured proving basket
• Put basket in a large plastic bag and prove for 1+ hour until doubled in size
• Turn out the dough and slash the top with a lame or sharp knife
• If using a La Cloche Baking Dome (recommended) bake for 30 minutes at 220° C with lid on and 10-15 minutes with lid off. Alternatively, bake on a baking stone/baking tray for 40-45 minutes or until nicely brown

Allow to cool - eat - enjoy.

Added by: Mark Thomson

Tags: Bread White

Add comment
Crusty White Loaf by Mark Thomson

This is one of the best recipes I have come across. It's just the perfect loaf for me and it always works out well. Having said that, the last one I made had a very thick, hard crust on the top and sides. I like crusty bread but this was a bit too crusty for me. I followed the recipe as usual but baked it on a flat baking tray in the oven at Gas Mark 8, using steam from a tray of water in the bottom of the oven. Any ideas on how to make it just slightly less crusty anyone?

James Cairns 18 December 2019

RE: Crusty White Loaf by Mark Thomson

James, I'm glad you like the recipe, it's one of my favourites as well. As for how to make it slightly less crusty, if you haven't got a baking dome, you could always try using a cast iron dutch oven/casserole pot if you have one. It keeps the dough moist as pale in the early stages of baking, then with the lid off to form the crust. Other than that, the only other variables to tinker with are hydration and baking times. Happy baking

Mark Thomson 19 December 2019

Add a recipe & get 15% off

If you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop.

15% off Flour Direct

It's very easy, just click here to visit your "My Shipton Mill" page to get started.

Flour Direct Shop update

Dear Customers,

Due to a temporary suspension of some services by couriers, we are currently unable to offer delivery to the Republic of Ireland, or overseas. This is being looked into urgently, and as soon as services resume we’ll update you here. Deliveries to Northern Ireland can now begin again.

If you live in the Republic of Ireland, please don’t order for the moment, as we are unable to get the order to you.


Keep safe and well

The Shipton Millers