Description
This Crusty Italian Bread recipe produces a rustic, golden loaf with a perfectly crunchy crust and a soft, airy crumb. Made with simple ingredients like flour, yeast, water, and salt, it uses a Dutch oven to mimic traditional artisan baking techniques for bakery-quality results right at home.
Ingredients
Scale
Dry Ingredients
- 3 3/4 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1/2 teaspoon sugar
- 2 1/4 teaspoons instant yeast
Wet Ingredients
- 1 1/2 cups warm water (100°F-110°F)
Additional
- 1 tablespoon chopped fresh herbs (optional)
- 1 tablespoon cornmeal or flour (for dusting)
Instructions
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, salt, and sugar. Sprinkle the instant yeast evenly over the mixture.
- Add Water and Form Dough: Pour the warm water into the dry ingredients and mix until a sticky dough forms. If using, add chopped fresh herbs for flavor during mixing.
- First Rise: Cover the bowl with a clean towel and let the dough rise in a warm spot for about 2 hours, or until it has doubled in size.
- Shape Dough: Lightly flour your work surface and gently turn the risen dough out onto it. Shape the dough into a tight ball by folding edges underneath.
- Second Rise: Place the dough seam-side down in a proofing basket or on parchment paper. Cover and let it rise for another 30 to 45 minutes while you preheat the oven to 450°F (230°C).
- Score and Prepare for Baking: Using a sharp knife or razor blade, score the top of the dough to allow steam to escape and to control how the bread expands during baking. Dust a Dutch oven with cornmeal or flour and transfer the dough into it.
- Bake Covered: Cover the Dutch oven and bake the bread in the preheated oven for 30 minutes. This traps steam and helps create a crispy crust.
- Bake Uncovered: Remove the lid and continue baking for an additional 10 to 15 minutes until the crust is deep golden brown and crisp.
- Cool: Carefully remove the bread from the Dutch oven and place it on a wire rack. Allow it to cool completely for at least one hour before slicing to finish setting the crumb structure.
Notes
- Ensure the water temperature is between 100°F and 110°F to activate the yeast properly without killing it.
- Using a Dutch oven helps create steam and simulates professional bread baking conditions, which is key for crust formation.
- Letting the bread cool completely before slicing prevents a gummy texture inside the loaf.
- You can add fresh herbs like rosemary or thyme to the dough for extra flavor.
- The proofing times may vary slightly depending on the ambient temperature and humidity.
