Crusty Italian Bread Recipe for a Heartwarming Bread
This crusty Italian bread recipe is designed to be as straightforward as it is delightful. The secret to its impressive texture lies in a long, slow rise that develops its flavor and creates that coveted crusty exterior. Using just a few basic ingredients—flour, yeast, salt, and water—this recipe is both accessible and rewarding. Whether you’re a seasoned baker or a newcomer, this bread offers a heartwarming experience that fills your kitchen with the comforting aroma of fresh, homemade bread.
Ingredients
Instructions
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Mix the Dough
In a large mixing bowl, combine 4 cups of all-purpose, unbleached flour, 1 teaspoon of salt, and 1 teaspoon of active dry yeast. Stir them together to evenly distribute the salt and yeast.
Pour in 2 cups of warm water (about 110°F or 45°C). Mix everything together until a sticky dough forms. The dough should be somewhat shaggy and moist, but that's okay—this is what helps achieve that perfect crusty texture.
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Let It Rise
Cover the bowl with a clean kitchen towel or plastic wrap. Set it aside in a warm, draft-free place to rise for 4 hours. The dough will expand significantly and develop bubbles, indicating it's ready for shaping.
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Preheat and Prepare
About 30 minutes before your dough is ready, preheat your oven to 500°F (260°C). Place an ovenproof dish filled with 2-3 cups of hot water on the bottom rack of the oven. This will create steam, which helps develop a crisp crust on your bread.
Line a baking sheet with parchment paper. If you prefer a more rustic look, you can lightly dust the parchment with cornmeal or flour.
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Shape the Dough
Lightly flour your work surface. Turn the dough out onto it, handling it gently to avoid deflating the bubbles. With floured hands, shape the dough into a round or oval loaf, depending on your preference. Place the shaped dough on the prepared parchment-lined baking sheet.
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Bake the Bread
Place the baking sheet with the dough on the middle rack of the oven, above the dish of hot water. Bake the bread for 35-50 minutes, depending on how dark and crusty you like your bread. The bread should be golden brown and have a hollow sound when tapped on the bottom.
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Cool and Serve
Once baked, remove the bread from the oven and transfer it to a cooling rack. Let it cool for at least 30 minutes before slicing. This rest time allows the crumb to set and makes for easier slicing.
Note
- Make sure your water is warm but not hot to avoid killing the yeast. Room temperature water (around 110°F or 45°C) works best.
- Handling the dough too much can deflate the bubbles that contribute to the airy texture. Shape it gently.
- If you're unsure if the bread is done, tap the bottom of the loaf. A hollow sound indicates it's fully baked.
- For an even crispier crust, place a small bowl of water in the oven with the bread, or use a spray bottle to mist the oven walls just before baking.
