Description
This Crusty Italian Bread recipe yields a large, rustic loaf with a golden, crunchy crust and a soft, airy interior. Made with simple ingredients and a long fermentation process, this bread achieves a deep, complex flavor and perfect texture. Baking in a preheated Dutch oven ensures a crisp crust similar to artisanal bakery bread.
Ingredients
Scale
Dough
- 3 ½ cups bread flour
- 1 ½ teaspoons instant yeast
- 1 ½ teaspoons salt
- 1 ½ cups warm water
- 1 tablespoon olive oil (optional)
Topping (Optional)
- 1 teaspoon fresh rosemary or fennel seeds
Instructions
- Mix dry ingredients: In a large bowl, combine bread flour, instant yeast, and salt thoroughly to ensure even distribution of the leavening agent and seasoning.
- Add warm water and olive oil: Gradually pour the warm water into the dry ingredients while stirring to create a shaggy dough. Incorporate olive oil if using to add moisture and slight richness.
- First fermentation: Cover the bowl tightly with plastic wrap and allow the dough to rest at room temperature for 12 to 18 hours. This long fermentation develops flavor and texture.
- Shape the dough: Turn the risen dough onto a well-floured surface and gently shape it into a round loaf, being careful not to deflate the air bubbles too much.
- Second rise: Place the shaped dough on parchment paper, cover with a clean towel, and let it rise for another 1 to 2 hours until puffed and nearly doubled.
- Preheat oven and Dutch oven: Heat the oven to 450°F (230°C) and place a Dutch oven with its lid inside to preheat for at least 30 minutes. This ensures a steamy environment for the bread to bake.
- Transfer dough to Dutch oven: Carefully lift the parchment paper with the dough and place it inside the hot Dutch oven.
- Bake covered: Cover the Dutch oven with its lid and bake for 30 minutes. This traps steam, helping develop a crusty exterior.
- Remove lid and finish baking: Take off the lid and bake an additional 10 to 15 minutes until the crust is deeply golden brown and crisp.
- Cool and serve: Remove the bread from the oven and cool completely on a wire rack before slicing to preserve the crumb texture and avoid gumminess.
Notes
- Using a Dutch oven simulates a steam oven environment, which is key for a crusty loaf.
- The long fermentation time can be adjusted slightly; longer fermentations enhance flavor but require more planning.
- Olive oil is optional but adds tenderness and flavor.
- Fresh rosemary or fennel seeds on top add a nice aromatic touch but can be omitted.
- Ensure to cool the bread fully before slicing to avoid a gummy crumb.
