Pan Rústico

Name: Pan Rústico
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 servings
Cuisine: Spanish
Ingredients: 3.5 cups bread flour; 1 tsp instant yeast; 1.5 tsp fine sea salt; 1.5 cups warm water

A traditional Spanish rustic bread with a crisp crust and airy crumb. It requires minimal active prep work and simple ingredients to achieve a classic bakery flavor.

55 minEasyServes 8190 cal/serving

SpanishSideOvenVeganVegetarianHalal-friendlyNut-FreeDairy-FreeSoy-FreeEgg-FreeSesame-FreePork-FreeAlcohol-FreeNightshade-FreeCorn-Free

Ingredients

3.5 cups bread flour
1 tsp instant yeast
1.5 tsp fine sea salt
1.5 cups warm water

Instructions

1

In a bowl, whisk together 3.5 cups bread flour, 1 tsp instant yeast, and 1.5 tsp fine sea salt.
2

Pour in 1.5 cups warm water and stir until a sticky dough forms.
3

Cover dough tightly and let rise at room temperature for 2 hours until doubled.
4

Preheat oven to 450 degrees F with a covered Dutch oven inside.
5

Shape dough into a round loaf on parchment paper.
6

Transfer loaf and parchment into hot Dutch oven, cover, and bake 30 minutes.
7

Uncover and bake 10 minutes more until deep golden brown.

Questions

Can I make Pan Rústico gluten-free?

Yes. The gluten in this entry is 3.5 cups bread flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Pan Rústico keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Pan Rústico?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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