Description
This Crusty Italian Bread recipe yields a wonderfully golden and crispy loaf with a soft, airy interior. Using simple ingredients such as flour, yeast, and fresh herbs, this homemade bread combines a classic artisanal feel with ease of preparation by baking in a Dutch oven to achieve the perfect crust.
Ingredients
Scale
Dry Ingredients
- 3 3/4 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1/2 teaspoon sugar
- 2 1/4 teaspoons instant yeast
Wet Ingredients
- 1 1/2 cups warm water (100°F-110°F)
Optional
- 1 tablespoon chopped fresh herbs (optional)
- 1 tablespoon cornmeal or flour (for dusting)
Instructions
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, salt, and sugar. Sprinkle the instant yeast evenly over the mixture to prepare for hydration.
- Add Water and Mix: Pour warm water (between 100°F and 110°F) into the dry ingredients, stirring until a sticky dough forms. Incorporate the optional chopped fresh herbs if using.
- First Rise: Cover the bowl with a clean towel and set it in a warm spot. Allow the dough to rise for about 2 hours or until it has doubled in size, indicating proper fermentation.
- Shape the Dough: Lightly flour your work surface and gently turn the risen dough out onto it. Shape it into a smooth ball, being careful not to deflate it excessively.
- Second Rise: Place the shaped dough seam-side down into a proofing basket or onto parchment paper dusted with cornmeal or flour. Cover it and let it rise an additional 30 to 45 minutes while you preheat your oven to 450°F (232°C).
- Score the Dough: Using a sharp knife or bread lame, score the top of the dough with a few slashes. This allows the bread to expand properly during baking.
- Bake in Dutch Oven: Transfer the dough to a heated Dutch oven. Cover with the lid and bake for 30 minutes to trap steam and develop a crisp crust.
- Finish Baking: Remove the lid from the Dutch oven and bake the bread for an additional 10 to 15 minutes until the crust turns a deep golden brown.
- Cool: Remove the bread from the oven and transfer it to a wire rack. Let it cool completely for at least one hour before slicing to ensure the crumb sets properly.
Notes
- Warm water temperature is crucial for activating the yeast without killing it, so keep it between 100°F and 110°F.
- Using a Dutch oven traps steam, which helps develop a crusty exterior similar to bakery bread.
- Allowing the bread to cool completely prevents a gummy texture inside when slicing.
- Optional fresh herbs such as rosemary or thyme add a delightful aromatic touch, but can be omitted.
- Dusting with cornmeal helps prevent sticking and adds a slight texture to the crust.
- The recipe times do not include rising periods, so plan for approximately 3 hours total including fermentation.
