Description
Crusty Italian Bread is a classic homemade artisan loaf with a crunchy golden crust and soft, chewy interior. Made with simple ingredients and baked in a Dutch oven, this bread is perfect for sandwiches, dipping, or enjoying with butter and herbs. The method involves mixing, proofing, shaping, and baking to develop flavor and texture, resulting in a delicious rustic bread with minimal effort.
Ingredients
Scale
Dough
- 1 1/2 cups warm water (100°F-110°F)
- 2 1/4 teaspoons instant yeast
- 1/2 teaspoon sugar
- 3 3/4 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 tablespoon chopped fresh herbs (optional)
For Dusting
- 1 tablespoon cornmeal or flour
Instructions
- Combine Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, salt, and sugar thoroughly. Sprinkle the instant yeast evenly over the dry ingredients to ensure it activates properly.
- Add Warm Water and Mix: Pour the warm water (between 100°F and 110°F) into the dry mixture. Stir until a sticky dough forms, ensuring all flour is hydrated.
- First Rise: Cover the bowl with a clean kitchen towel and place it in a warm spot. Let the dough rise for about 2 hours, or until it has doubled in size, which allows the yeast to ferment and develop flavor.
- Shape Dough: Flour your work surface lightly, then gently turn out the risen dough. Shape the dough into a smooth ball by folding edges under to create surface tension on top.
- Second Rise: Place the dough seam-side down into a proofing basket or onto parchment paper dusted with cornmeal or flour. Cover it again and let it rise for another 30 to 45 minutes while you preheat your oven to 450°F.
- Score Dough: Once risen, use a sharp knife or lame to score the top of the dough with a few slashes. This helps control oven spring and gives the loaf a beautiful appearance.
- Bake Bread: Transfer the dough carefully into a preheated Dutch oven. Cover with the lid and bake for 30 minutes to trap steam, which enhances crust development. Remove the lid and bake for an additional 10 to 15 minutes until the crust is golden brown and crisp.
- Cool Bread: Remove the bread from the oven and transfer it to a wire rack. Allow it to cool completely for at least one hour before slicing to prevent a gummy texture inside.
Notes
- Using a Dutch oven helps create steam and achieve a crunchy crust similar to professional artisan bread ovens.
- Warm water temperature is important to activate yeast without killing it.
- Optional fresh herbs can be added to the dough for additional flavor, such as rosemary or thyme.
- Allowing the bread to cool fully ensures better slicing and texture.
- You can store leftover bread in a paper bag for up to two days for the best crust maintenance.
