Rustic Italian Crusty Bread: A Traditional Artisanal Loaf with Perfect Crust

Ingredients

For the Bread:

• 3.25 cups (406g/14.3 oz) all-purpose flour, plus more for dusting
• 1 teaspoon (5g/0.17 oz) sea salt
• 2 teaspoons (6g/0.21 oz) instant yeast (or active dry yeast)
• 1.5 cups (350ml) warm water (105-110°F/40-43°C)

Optional:

• Semolina flour or cornmeal for dusting the pizza stone
• Water for creating steam

Step-by-Step Instructions

1. Mix the Dry Ingredients (2-3 minutes)

• In a large mixing bowl or stand mixer bowl, combine:
  • All-purpose flour
  • Sea salt
  • Instant yeast
• Mix thoroughly with a spatula or paddle attachment

1. Form the Dough (5 minutes)

• Add warm water to the dry ingredients
• Mix until fully incorporated
• The dough will be sticky and shaggy
• It should stick to the bottom of the bowl – this is correct

1. First Rise (2-3 hours)

• Cover bowl loosely with plastic wrap
• Place a tea towel over the plastic
• Let rise at room temperature (68-72°F/20-22°C)
• Dough should double in size

1. Shape the Loaf (5 minutes)

• Dust work surface generously with flour
• Turn dough out onto floured surface
• Flour hands well to handle sticky dough
• Gently fold dough onto itself to form a round ball
• Avoid excessive handling
• Score top with an “X” or parallel lines

1. Second Rise (45 minutes)

• Place shaped loaf on floured pizza peel or parchment
• Let rest while oven preheats
• Cover loosely with tea towel

1. Prepare the Oven (45 minutes)

• Place pizza stone in oven
• Preheat to 450°F (230°C)
• Position oven-safe bowl with 2 inches water on bottom rack

1. Bake the Bread (30-45 minutes)

• Dust pizza stone with semolina or cornmeal
• Carefully slide bread onto hot stone
• Bake until golden brown
• Internal temperature should reach 190°F (88°C)

1. Cooling Phase (1 hour)

• Transfer to cooling rack
• Allow to cool completely
• Alternatively, cool in oven with door ajar

Nutritional Information (per slice)

• Calories: 120
• Protein: 4g
• Carbohydrates: 25g
• Fiber: 1g
• Fat: 0.5g
• Sodium: 195mg
• Serving size: 1 slice (based on 12 slices per loaf)

Timing:

• Prep Time: 15 minutes
• Rising Time: 2.75-3.75 hours
• Baking Time: 30-45 minutes
• Total Time: 4-5 hours
• Servings: 1 loaf (12 slices)

Professional Baking Tips

1. Water Temperature:

• Use water at 105-110°F (40-43°C)
• Too hot will kill yeast
• Too cold will slow fermentation

1. Flour Handling:

• Use unbleached all-purpose flour for best results
• Measure flour by weight for accuracy
• Keep extra flour for dusting at ready

1. Creating Steam:

• Steam is crucial for crust development
• Maintain water in bowl throughout baking
• Position bowl away from pizza stone

Variations and Substitutions

1. Flour Options:

• Bread flour for chewier texture
• Up to 1 cup whole wheat flour for nuttier flavor
• Italian “00” flour for authentic texture

1. Flavor Additions:

• Rosemary and garlic
• Olives and herbs
• Sundried tomatoes
• Whole roasted garlic cloves

1. Texture Variations:

• Add seeds (sesame, poppy, sunflower)
• Incorporate dried herbs
• Dust with different flours