Description
This Rustic Italian Crusty Bread recipe yields a beautifully golden, crusty loaf with a tender and chewy crumb. Using simple ingredients and traditional techniques, this bread is perfect for sandwiches, dipping, or enjoying on its own with olive oil and herbs.
Ingredients
Scale
Ingredients
- 4 cups all-purpose flour
- 1 ½ tsp active dry yeast
- 1 ½ cups warm water (110°F / 43°C)
- 2 tsp sea salt
- 2 tbsp extra virgin olive oil
Instructions
- Activate Yeast: In a large mixing bowl, combine warm water and active dry yeast. Let sit until the mixture becomes frothy, approximately 5 minutes, indicating the yeast is active and ready.
- Form Dough: Stir in all-purpose flour and sea salt until a shaggy dough forms. This initial mixing brings all ingredients together before kneading.
- Knead Dough: Transfer dough onto a floured surface and knead for about 10 minutes until it becomes smooth and elastic. Kneading develops the gluten structure essential for bread texture.
- First Rise: Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place until it doubles in size, about 1 hour. This fermentation develops flavor and volume.
- Shape Loaf: Gently punch down the risen dough to release gases and shape it into a round loaf, preparing it for the final rise and baking.
- Second Rise: Preheat your oven to 450°F (230°C). Allow the shaped loaf to rest for another 30 minutes under a cloth to relax the dough and rise slightly.
- Score Loaf: Make slashes on top of the loaf with a sharp knife. This allows controlled expansion and creates the characteristic rustic appearance.
- Bake Bread: Bake the loaf on a preheated baking stone or sheet for 30-35 minutes until the crust is golden brown and the bottom sounds hollow when tapped. Cool completely before slicing to ensure the crumb sets properly.
Notes
- Use a baking stone if possible to help achieve a crispy crust by distributing heat evenly.
- Ensure water is warm but not too hot to avoid killing the yeast.
- Covering the dough during rising helps to keep it moist and prevents a skin from forming.
- Slicing the loaf only after it cools prevents the bread from becoming gummy inside.
