Description
This Crusty Italian Bread features a bronzed, crackling crust and an airy, honeycombed crumb, elevating simple ingredients through high-heat baking.
Ingredients
Scale
- 500 g (about 4 cups) bread flour
- 350 ml (1 1/2 cups) lukewarm water
- 2 tsp (7 g) active dry yeast
- 2 tsp (12 g) fine sea salt
- 1–2 tbsp extra-virgin olive oil (optional)
- Semolina or fine cornmeal for dusting
- Coarse sea salt or fresh herbs, finely chopped (optional)
Instructions
- Combine flour and water in a large bowl until no dry streaks remain. Cover and rest 20–30 minutes (autolyse).
- Sprinkle yeast over the dough (or add dissolved yeast), then add salt. Mix by folding and kneading in the bowl until the dough smooths and holds shape, about 6–8 minutes by hand.
- Transfer to a lightly oiled bowl, cover, and bulk ferment at room temperature 1–1.5 hours, folding the dough every 30 minutes.
- Shape gently into a bâtard or loaf on a floured work surface.
- Place on a semolina-dusted couche or parchment, seam-side down, and cover for the final proof 45–60 minutes.
- Preheat oven to 475°F (245°C) with a baking stone or heavy sheet inside.
- Score the loaf with a sharp lame or razor.
- Slide the loaf onto the hot stone, pour hot water into the preheated pan to create steam, and close the oven.
- Bake for 20 minutes with steam, then remove the pan and reduce temperature to 425°F (220°C) for another 10–15 minutes.
- Cool on a wire rack at least 1 hour before slicing.
Notes
Use a baking stone for better oven spring and create steam for the first 20 minutes of baking.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Bakery
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 0g
- Sodium: 120mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg