Classic Italian Bread
A simple, traditional Italian loaf with a crisp, crackly crust, a soft and chewy interior, and that slightly yeasty aroma that fills every corner of your kitchen. This beginner-friendly recipe uses pantry staples and requires no starter or specialty flour.
Equipment
- Large mixing bowl
- Kitchen scale - recommended
- Baking stone or heavy rimmed baking sheet
- Bench scraper
- Stand mixer with dough hook - optional but helpful
- Parchment paper
- Bread lame or sharp serrated knife
- Small oven-safe pan - for steam
- Pastry brush - for egg wash
- Wire cooling rack
- Plastic wrap or clean kitchen towel
Ingredients
- 4 cups bread flour - 480g, plus more for dusting
- 1 packet active dry yeast - 2¼ tsp / 7g
- 1½ tsp fine sea salt - 9g
- 1½ cups warm water - 355ml, about 110°F / 43°C
- 1 tsp granulated sugar - 4g
- 2 tbsp extra virgin olive oil - 30ml, plus more for the bowl
- 1 egg white - for egg wash, optional but recommended
- 1 tbsp water - 15ml, for egg wash
- 1 tsp sesame seeds or poppy seeds - 3g, optional, for topping
Instructions
- Combine warm water and sugar in a large mixing bowl. Sprinkle yeast over the water and let sit for 5-10 minutes until foamy.
- Add olive oil, salt, and bread flour to the yeast mixture. Stir until a shaggy dough forms and pulls away from the sides of the bowl.
- Knead dough by hand for 8-10 minutes or in a stand mixer on medium speed for 6-8 minutes until smooth, elastic, and slightly tacky but not sticky.
- Shape dough into a ball, place in a lightly oiled bowl, and cover. Let rise in a warm place for 1-1.5 hours until doubled in size.
- Punch down dough and turn onto a floured surface. Fold into thirds like a letter, then roll into a 12-14 inch log. Pinch seam to seal.
- Place shaped loaf seam-side down on a parchment-lined baking sheet. Cover and let rise for 45-60 minutes until puffed and jiggly.
- Preheat oven to 425°F (220°C) with baking stone inside. Brush loaf with egg wash and score with 3-4 diagonal cuts using a lame or sharp knife.
- Pour hot water into the oven-safe pan to create steam. Slide loaf onto baking stone and bake for 25-30 minutes until deep golden brown.
- Transfer loaf to a wire cooling rack and cool completely for 20-30 minutes before slicing. The crust will crackle as it cools.
Notes
- Measure flour by weight for best results. Spooning flour into a cup can add 20-30% more than intended.
- Use bread flour with 12-14% protein for a chewier, airier crumb. All-purpose flour works but yields a slightly softer texture.
- Don't rush the rises. Fermentation develops flavor. If your kitchen is cold, extend rise times rather than moving to the next step early.
- Always proof your yeast first to confirm it's active before mixing the dough.
- Steam in the oven is essential for a crisp crust. Add the hot water right when you load the loaf and close the oven quickly.
- Score confidently with a quick, smooth motion at a 30-degree angle. Shallow cuts won't open up properly.
- Cool completely before storing to prevent a soft crust. Store at room temperature in a paper bag for up to 2 days.
- Freeze sliced loaf for up to 3 months. Thaw at room temperature or warm slices directly from frozen.
- Reheat in a 350°F (175°C) oven for 8-10 minutes to revive the crust. Do not microwave the whole loaf.
- This recipe is easily doubled to make two loaves at once. Bake one and freeze the other for later.