Description
This Italian Crusty Bread recipe delivers a beautifully golden, crispy crust with a soft, airy interior. Using simple ingredients and a unique baking method involving steam, this bread is perfect for sandwiches, dipping in olive oil, or simply enjoying fresh. You can bake it on a pizza stone or in a Dutch oven for a rustic loaf with irresistible texture and flavor.
Ingredients
Basic Ingredients
- 3.25 cups all-purpose flour (plus more for dusting)
- 1 tsp sea salt
- 1.5 cups warm water
- 2 tsp instant yeast (or active dry yeast)
Optional for Baking
- Semolina flour or cornmeal for dusting the pizza stone
- Water (2 inches worth for an oven-safe bowl to create steam)
Instructions
- Mix dry ingredients: In a large mixing bowl or using a stand mixer with a paddle attachment, combine the flour, sea salt, and yeast. Mix them together well until uniform.
- Incorporate water: Pour in the warm water and continue mixing until the dough comes together into a soft, sticky mass that clings slightly to the bowl bottom. This stickiness is expected.
- Allow to rise: Cover the bowl loosely with plastic wrap and a tea towel. Let the dough rise at room temperature for 2 to 3 hours until it doubles in size.
- Prepare workspace: Generously dust a clean kitchen counter with flour. Flour your hands as well to prevent sticking when handling the dough.
- Shape the dough: Gently dump the risen dough onto the floured surface. Fold the dough onto itself forming a round loaf without kneading or overworking it. Using a sharp knife, score an X or several slashes on the top to allow oven expansion.
- Rest while preheating: Place the shaped dough onto a floured pizza peel, parchment paper, or cardboard and let it rest while you preheat the oven.
- Preheat oven and prepare steam: Heat the oven to 450°F (230°C) with a pizza stone inside for 45 minutes. Place an ovenproof bowl filled with about 2 inches of water on the bottom rack to create steam, which crisps the crust during baking.
- Bake the bread: Lightly dust the pizza stone with semolina flour or cornmeal. Slide the dough onto the hot stone and bake for 30 to 45 minutes until the crust is golden brown and internal temperature is fully cooked.
- Cool the bread: Transfer the loaf to a wire rack to cool completely before slicing. Optionally, leave the bread inside the oven with the door slightly ajar to cool evenly.
- Alternate Dutch oven method: Preheat the oven with a Dutch oven inside at 450°F. After shaping, place the dough inside the hot Dutch oven on parchment paper, cover with the lid, and bake for 30 minutes. Remove the lid and bake an additional 5 minutes until golden brown. Remove from the Dutch oven and cool on a rack to maintain crispiness.
Notes
- Use warm water (about 100-110°F) to activate the yeast effectively.
- Do not knead the dough after rising to keep the airy texture intact.
- The steam created by water in the oven is crucial for a crusty loaf.
- The dough is sticky; flour helps manage the handling process.
- The Dutch oven method traps steam naturally for a slightly different but equally delicious crust.
- Letting the bread cool completely ensures the crumb sets properly and slices cleanly.
