Description
This Rustic Italian Crusty Bread recipe yields a classic artisan loaf characterized by its crisp crust, chewy texture, and rich, simple flavors. Made with basic pantry ingredients like all-purpose flour, active dry yeast, sea salt, and extra virgin olive oil, it’s perfect for anyone looking to bake authentic Italian-style bread at home. The process involves a straightforward yeast activation, dough kneading, rising, shaping, and high-temperature baking on a stone or sheet for a beautifully golden crust.
Ingredients
Scale
Dough 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 the Yeast: In a large mixing bowl, combine the warm water and active dry yeast. Let it sit for about 5 minutes until the mixture becomes frothy, signaling that the yeast is alive and ready.
- Mix the Dough: Stir in the all-purpose flour and sea salt until a shaggy dough forms, ensuring all ingredients are incorporated.
- Knead the Dough: Transfer the dough onto a floured surface and knead for about 10 minutes until the dough is smooth and elastic, which develops the gluten for structure.
- First Rise: Place the kneaded dough into a bowl lightly coated with olive oil, cover it with a damp cloth, and let it rise in a warm spot until it doubles in size, approximately 1 hour.
- Shape the Loaf: Gently punch down the risen dough to release air, then shape it into a round loaf.
- Second Rise: Preheat your oven to 450°F (230°C). Let the shaped loaf rest under a cloth for an additional 30 minutes to allow a final proofing.
- Score the Loaf: Using a sharp knife, make slashes on the top surface of the loaf—this helps control the bread’s expansion as it bakes and adds an artisan look.
- Bake the Bread: Bake the loaf on a preheated stone or baking sheet for 30-35 minutes. The bread is done when it turns golden brown and sounds hollow when tapped.
Notes
- Use a baking stone if available for better heat distribution and crust texture.
- Ensure the water temperature is not too hot to avoid killing the yeast; 110°F (43°C) is ideal.
- Letting the dough rest after shaping is crucial for a loftier bread.
- For extra crust crispiness, place an oven-safe dish with water in the oven to create steam during baking.
- Cooling the bread completely before slicing helps maintain its structure and texture.
