Making a crusty Italian loaf at home is a great way to enjoy a rustic, flavorful bread with a satisfying crunch. Here’s a simple recipe for a traditional Italian-style crusty bread:
Ingredients:
- 500g (4 cups) all-purpose flour (you can use bread flour for a chewier texture)
- 375g (1 1/2 cups) warm water
- 10g (2 tsp) salt
- 7g (1 packet) active dry yeast or instant yeast
- 1 tablespoon olive oil (optional, for a slightly softer crumb)
- 1 teaspoon sugar (optional, helps activate the yeast)
Instructions:
1. Activate the Yeast:
- In a small bowl, combine the warm water and sugar (if using). Sprinkle the yeast over the top, stir gently, and let it sit for about 5-10 minutes until it’s frothy and bubbly. If you’re using instant yeast, you can skip this step and add it directly to the flour mixture.
2. Mix the Dough:
- In a large bowl, combine the flour and salt.
- Once the yeast is activated, pour it into the flour mixture along with the olive oil (if using).
- Stir with a wooden spoon or your hands until a dough forms. It should be sticky but come together into a rough ball.
3. Knead the Dough:
- Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until it becomes smooth, elastic, and slightly tacky (but not too sticky).
- If the dough is too sticky, you can add a little more flour, but be careful not to add too much—this can make the bread dense.
4. First Rise (Bulk Fermentation):
- Lightly oil a clean bowl and place your dough in it, turning it once to coat it in oil.
- Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm spot for about 1 to 1.5 hours, or until it has doubled in size.
5. Shape the Loaf:
- Once the dough has risen, gently punch it down to release the air.
- Turn the dough out onto a lightly floured surface and shape it into a round or oblong loaf, depending on your preference.
- If you want a more rustic look, you can shape it into a round boule or an oval batard. Alternatively, you can place it in a loaf pan for a more uniform shape.
6. Second Rise (Proofing):
- Place the shaped loaf onto a piece of parchment paper or a floured surface (or a breadproofing basket if you have one).
- Cover it again with a cloth and let it proof for about 30-45 minutes, or until it has puffed up and looks slightly larger.
7. Preheat the Oven:
- While the dough is proofing, preheat your oven to 475°F (245°C). If you’re using a baking stone, place it in the oven to heat up.
- Optionally, you can place a shallow pan of water on the bottom rack of the oven to create steam for a crispier crust.
8. Score and Bake the Loaf:
- Once the dough is proofed, carefully transfer the dough (with the parchment paper, if using) onto the hot baking stone or a baking sheet.
- Use a sharp knife or a razor blade to make a few shallow slashes on top of the loaf. This helps the bread expand as it bakes and gives it that beautiful rustic look.
- Bake the loaf for 25-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
9. Cool:
- Let the bread cool completely on a wire rack before slicing. This allows the crumb to set and gives the bread the best texture.
Enjoy Your Crusty Italian Loaf!
This loaf will have a wonderfully crunchy crust and a soft, airy interior. It’s perfect for serving with olive oil, balsamic vinegar, or alongside soups and pastas.
Would you like to explore different types of crusty breads or add herbs like rosemary for extra flavor?