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Rustic Italian Crusty Bread Recipe

Rustic Italian Crusty Bread Recipe
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★★★★★

5 from 10 reviews

This Rustic Italian Crusty Bread recipe features a golden, crispy crust with a soft and airy interior, perfect for sandwiches or dipping in olive oil. Using simple pantry staples like flour, yeast, and salt, this homemade bread is an authentic Italian classic that requires minimal ingredients but delivers maximum flavor and texture.

Ingredients

Scale

Dry Ingredients

  • 3 1/2 cups all-purpose or bread flour
  • 1 1/2 tsp salt
  • 1 tsp sugar
  • 1 packet (2 1/4 tsp) instant yeast

Wet Ingredients

  • 1 1/4 cups warm water (110°F to 115°F)

Instructions

  1. Activate the Yeast: In a small bowl, combine the warm water, sugar, and yeast. Let it sit for 5–10 minutes until it becomes foamy, indicating the yeast is active and ready to leaven the dough.
  2. Mix the Dough: In a large mixing bowl, combine the flour and salt. Pour in the yeast mixture and stir with a wooden spoon until a shaggy dough forms, ensuring all ingredients are roughly incorporated.
  3. Knead the Dough: Turn the dough onto a lightly floured surface and knead by hand for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook attachment to knead for 5–6 minutes, developing gluten for elasticity.
  4. First Rise: Place the kneaded dough into a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1–2 hours, or until it doubles in size, allowing fermentation and flavor development.
  5. Shape the Loaf: Punch down the risen dough to release air, then shape it into a round loaf. Place the shaped loaf onto a piece of parchment paper for easy transfer.
  6. Second Rise: Cover the shaped dough with a kitchen towel and let it rise again for 30–45 minutes. During this time, preheat your oven to 450°F with a Dutch oven or baking stone inside to ensure a hot baking environment.
  7. Bake the Bread: Carefully transfer the dough on the parchment paper into the preheated Dutch oven. Cover with the lid and bake for 30 minutes to trap steam and develop a crispy crust. Remove the lid and bake for an additional 10–15 minutes until the crust turns a deep golden brown.
  8. Cool and Serve: Remove the bread from the oven and transfer it to a wire cooling rack. Let it cool completely before slicing to set the crumb and prevent a gummy texture.

Notes

  • Use a kitchen thermometer to ensure your water is between 110°F and 115°F for optimal yeast activation.
  • For a crispier crust, bake the bread in a preheated Dutch oven or on a baking stone to create steam.
  • Allow the bread to cool fully before slicing to preserve the texture and crumb structure.
  • This bread freezes well; slice before freezing for convenient use.
  • Substitute bread flour for all-purpose flour for a chewier texture and better rise.

Nutrition

Keywords: rustic bread, Italian bread, crusty bread, homemade bread, artisan bread, yeast bread, rustic loaf

Find it online: https://islawhite.com/rustic-italian-crusty-bread-recipe/