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Rustic Italian Crusty Bread Recipe

Rustic Italian Crusty Bread Recipe
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★★★★★

5 from 20 reviews

This Rustic Italian Crusty Bread recipe yields a beautifully golden, crusty loaf with a soft, airy interior. Perfect for sandwiches, dipping in olive oil, or accompanying any meal, this bread is straightforward to make and uses simple ingredients, delivering authentic Italian bakery flavor at home.

Ingredients

Scale

Dry Ingredients

  • 3 1/2 cups all-purpose or bread flour
  • 1 1/2 tsp salt
  • 1 tsp sugar
  • 1 packet (2 1/4 tsp) instant yeast

Wet Ingredients

  • 1 1/4 cups warm water (110°F to 115°F)

Instructions

  1. Activate the Yeast: In a small bowl, combine the warm water, sugar, and yeast. Let it sit for 5–10 minutes until it becomes foamy, indicating that the yeast is active and ready to use.
  2. Mix the Dough: In a large mixing bowl, combine the flour and salt. Pour in the yeast mixture and stir with a wooden spoon until a shaggy dough forms, making sure all flour is hydrated.
  3. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic, or use a stand mixer with a dough hook attachment for 5-6 minutes to develop gluten properly.
  4. First Rise: Place the dough in a lightly oiled bowl and cover with a clean kitchen towel. Let it rise in a warm, draft-free place for 1–2 hours, or until doubled in size, ensuring fermentation and flavor development.
  5. Shape the Loaf: Punch down the risen dough to release excess gas, then shape it into a round loaf. Place the loaf on a piece of parchment paper to prepare for the final rise and baking.
  6. Second Rise: Cover the loaf with a kitchen towel and let it rise again for 30–45 minutes. Meanwhile, preheat your oven to 450°F, with a Dutch oven or baking stone inside to create a hot environment for crisp crust.
  7. Bake the Bread: Carefully transfer the dough, still on the parchment, into the preheated Dutch oven. Cover with the lid and bake for 30 minutes to trap steam. Remove the lid and bake an additional 10–15 minutes until the crust turns golden brown and crisp.
  8. Cool and Serve: Remove the bread from the oven and transfer it to a cooling rack. Let it cool completely before slicing to allow the crumb to set and enhance the texture.

Notes

  • Use warm water between 110°F and 115°F to properly activate yeast without killing it.
  • You can substitute bread flour for all-purpose flour for a chewier texture and better gluten development.
  • Allowing the bread to cool fully before slicing helps retain moisture and prevents gummy texture.
  • For a more rustic look, score the loaf lightly before baking.
  • If you don’t have a Dutch oven, use a baking stone and place a pan with water in the oven to create steam.

Nutrition

Keywords: Italian bread, crusty bread, homemade bread, rustic bread, easy bread recipe

Find it online: https://servedbynora.com/rustic-italian-crusty-bread-recipe/