Our Daily Bread in a Crock - Weekly Make and Bake Rustic Bread

20190 mins (prep 20160, cooking 30)
6 ingredients
4-5 servings
Make up a large batch of rustic artisanal bread dough, store it and then bake a loaf each day you need fresh bread, amazing but true! This is a hodge podge of old fashioned English and French rustic bread recipes; the bread dough is made up ahead of time and stored (in the old days) in an earthenware crock or bowl, with a lid. You tear a piece of the dough off as and when you want to bake a loaf of bread. Easy! I use this style of bread dough regularly in the B and B, so I can always have fresh bread or bread rolls on hand for breakfast. You can add other types of flour to the basic white batch, as long as the ratio remains the same - you can mix rye or wholewheat flour with the white, or add herbs, onions, seeds, fruit and other flavourings. The dough can be used as soon as the initial proving has finished, but it will keep in a cool place or a fridge for a week or two - I do not recommend longer than 2 weeks however. The dough can be used for free form bread loaves, in bread tins, as rolls or other shapes. I have kept this technique and recipe to myself for a while, but I have decided to share it on Zaar now, mainly as my daughter keeps asking for the basic dough recipe! I notice that this type of long-term or long-life bread dough has made a revival in a new book called “Artisan Bread in Five Minutes a Day”; this recipe however, is a very old technique and method, dough was always made up for the week and then kept in the cold room or pantry for daily baking. My grandmother who lived in a 600 year old cottage in Northern England, used to have a stone slab in the Pantry where she kept her crock and dough, I remember sticking my finger in it!! This amount makes about 4 to 5 loaves of bread, depending on the weight and shape of the bread that you bake.

Categories:  rolls~biscuits , beginner-cook , equipment , french , brunch , oamc~freezer~make-ahead , easy , kid-friendly , sourdough-breads , oven , heirloom~historical , number-of-servings , vegetarian , pasta,-rice-and-grains , comfort-food , taste~mood , scottish , free-of... , yeast-breads , time-to-make , egg-free , holiday , 5-ingredients-or-less , european , grains , >-1-day , breads , to-go... , english , picnic ,
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  • 24 fluid ounces hand warm water
  • 1 1/2 teaspoons dried fast rising yeast (or, 1 oz fresh yeast, added to a little warm water with 1 teaspoon sugar.)
  • 2 1/2 teaspoons sea salt
  • 1 3/4 lbs unbleached white bread flour (6 1/2 us cups)


Serving Size (408.2 g)
Servings 4
Amount per Serving
Calories 1219.81 Calories from Fat 108.0
% Daily Value *
Total Fat 12.0g 73.83%
Saturated Fat 2.37g 47.47%
Trans Fat 0.06g %
Cholesterol 0.11mg 0.15%
Sodium 1002.7mg 167.12%
Total Carbohydrate 243.23g 324.31%
Dietary Fiber 27.07 g 433.08%
Sugars 11.04 g %
Protein 44.82g 358.52%
Vitamin A 20.1IU% Vitamin C 0.0mg%
Calcium 584.24mg% Iron 14.35mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
warm water, dried