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Homemade Rustic Italian Bread photo

Rustic Italian Bread

This Rustic Italian Bread is simply divine! Enjoy a crackly crust and airy crumb that’s perfect for sandwiches or dipping.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Bread
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Dough:
  • 2 cups bread flour (for the initial dough base)
  • 1/4 teaspoon instant yeast (helps the dough rise gently)
  • 1 cup water (at room temperature)
  • 3 cups bread flour (added after initial mixing for structure)
  • 1 teaspoon instant yeast (boosts the rise in the second stage)
  • 1 1/3 cups water (at room temperature)
  • 2 teaspoons salt (enhances flavor and controls fermentation)

Equipment

  • Large mixing bowl
  • Dough scraper or spatula
  • Kitchen scale
  • Clean kitchen towel or plastic wrap
  • Baking sheet or Dutch oven
  • Parchment paper
  • Cooling rack

Method
 

Mixing and Fermentation:
  1. In a large mixing bowl, combine 2 cups (250g) bread flour with 1/4 teaspoon instant yeast. Pour in 1 cup (250ml) water at room temperature. Stir until a shaggy dough forms. Cover and let rest for 30 minutes.
  2. Add the remaining 3 cups (375g) bread flour, 1 teaspoon instant yeast, 1 1/3 cups (333.33ml) water, and 2 teaspoons salt to the bowl. Mix until well combined.
  3. Cover the bowl and let the dough ferment at room temperature for about 1 hour, performing stretch and folds every 20 minutes.
Shaping and Baking:
  1. Turn the dough out onto a floured surface and shape into a round loaf. Place seam-side down on parchment paper.
  2. Cover loosely and let rise for another 45 minutes to 1 hour until slightly puffy.
  3. Preheat oven to 450°F (230°C). Transfer the dough into a hot Dutch oven or onto a baking sheet. Score the top of the loaf.
  4. Bake covered for 20 minutes, then uncover and bake for another 20 to 25 minutes until deeply golden.
  5. Remove from oven and cool on a rack before slicing.

Notes

  • Use filtered water for better yeast activity.
  • Let the bread cool completely before slicing to avoid gumminess.
  • For a softer crust, substitute some bread flour with all-purpose flour.