Description
A comprehensive guide to baking crusty Italian bread at home, focusing on achieving a crisp crust and soft, airy interior. The article covers ingredients, the baking process, troubleshooting common issues, tips for the perfect crust, serving suggestions, and storage methods.
Ingredients
- High-quality bread flour (preferably unbleached)
- Active dry yeast or instant yeast
- Lukewarm water
- Salt
Instructions
- Mixing the Dough: Combine flour and salt in a bowl. In a separate bowl, combine lukewarm water and yeast (activate if using active dry). Mix wet ingredients into dry until a shaggy dough forms.
- Bulk Fermentation: Cover dough and let rest at room temperature for 1.5-4 hours, doing folds every 30 min for the first 2 hours.
- Shaping the Dough: Gently turn the dough onto a floured surface and shape it into a round or oblong.
- Proofing the Dough: Place the shaped dough on parchment paper, dust with flour, cover and let rise for 30-60 minutes.
- Baking: Preheat the oven with a baking stone or Dutch oven to 450°F (230°C). Score the dough, transfer to the hot surface and bake (covered in Dutch oven for 20 mins, then uncovered for another 20-25 mins, or until golden brown and hollow sounding).
- Cooling: Cool completely on a wire rack before slicing.
- Prep Time: 20-30 minutes
- Cook Time: 40-45 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Keywords: Crusty Italian bread, homemade bread, bread recipe, baking, sourdough, bread flour, yeast, dough, bulk fermentation, proofing, crust, gluten