There’s something truly magical about the aroma of freshly baked bread wafting through your home. This Rustic Italian Crusty Bread recipe captures the essence of traditional Italian baking with its crispy crust and tender, airy crumb. Dating back generations, this no-knead method revolutionized home bread baking, making it accessible to everyone while maintaining the artisanal quality of a traditional bakery loaf.
Ingredients
For the Bread:
- 3.25 cups (406g/14.3 oz) all-purpose flour, plus more for dusting
- 1 teaspoon (5g/0.17 oz) sea salt
- 2 teaspoons (6g/0.21 oz) instant yeast (or active dry yeast)
- 1.5 cups (350ml) warm water (105-110°F/40-43°C)
Optional:
- Semolina flour or cornmeal for dusting the pizza stone
- Water for creating steam
Step-by-Step Instructions
- Mix the Dry Ingredients (2-3 minutes)
- In a large mixing bowl or stand mixer bowl, combine:
- All-purpose flour
- Sea salt
- Instant yeast
- Mix thoroughly with a spatula or paddle attachment
- Form the Dough (5 minutes)
- Add warm water to the dry ingredients
- Mix until fully incorporated
- The dough will be sticky and shaggy
- It should stick to the bottom of the bowl – this is correct
- First Rise (2-3 hours)
- Cover bowl loosely with plastic wrap
- Place a tea towel over the plastic
- Let rise at room temperature (68-72°F/20-22°C)
- Dough should double in size
- Shape the Loaf (5 minutes)
- Dust work surface generously with flour
- Turn dough out onto floured surface
- Flour hands well to handle sticky dough
- Gently fold dough onto itself to form a round ball
- Avoid excessive handling
- Score top with an “X” or parallel lines
- Second Rise (45 minutes)
- Place shaped loaf on floured pizza peel or parchment
- Let rest while oven preheats
- Cover loosely with tea towel
- Prepare the Oven (45 minutes)
- Place pizza stone in oven
- Preheat to 450°F (230°C)
- Position oven-safe bowl with 2 inches water on bottom rack
- Bake the Bread (30-45 minutes)
- Dust pizza stone with semolina or cornmeal
- Carefully slide bread onto hot stone
- Bake until golden brown
- Internal temperature should reach 190°F (88°C)
- Cooling Phase (1 hour)
- Transfer to cooling rack
- Allow to cool completely
- Alternatively, cool in oven with door ajar
Nutritional Information (per slice)
- Calories: 120
- Protein: 4g
- Carbohydrates: 25g
- Fiber: 1g
- Fat: 0.5g
- Sodium: 195mg
- Serving size: 1 slice (based on 12 slices per loaf)
Timing:
- Prep Time: 15 minutes
- Rising Time: 2.75-3.75 hours
- Baking Time: 30-45 minutes
- Total Time: 4-5 hours
- Servings: 1 loaf (12 slices)
Professional Baking Tips
- Water Temperature:
- Use water at 105-110°F (40-43°C)
- Too hot will kill yeast
- Too cold will slow fermentation
- Flour Handling:
- Use unbleached all-purpose flour for best results
- Measure flour by weight for accuracy
- Keep extra flour for dusting at ready
- Creating Steam:
- Steam is crucial for crust development
- Maintain water in bowl throughout baking
- Position bowl away from pizza stone
Variations and Substitutions
- Flour Options:
- Bread flour for chewier texture
- Up to 1 cup whole wheat flour for nuttier flavor
- Italian “00” flour for authentic texture
- Flavor Additions:
- Rosemary and garlic
- Olives and herbs
- Sundried tomatoes
- Whole roasted garlic cloves
- Texture Variations:
- Add seeds (sesame, poppy, sunflower)
- Incorporate dried herbs
- Dust with different flours
Common FAQs
Q: Why is my dough so sticky?
A: This is normal and necessary for the perfect texture. Use flour on your hands and surfaces, but resist adding extra flour to the dough itself.
Q: Can I make this without a pizza stone?
A: Yes, use a heavy-duty baking sheet or Dutch oven instead. Preheat with the oven for best results.
Q: How do I know when the bread is done?
A: Look for golden brown color, hollow sound when tapped, and internal temperature of 190°F (88°C).
Q: Can I use active dry yeast instead of instant?
A: Yes, but dissolve it in the warm water first and let stand 5 minutes until foamy.
Storage and Make-Ahead Tips
Storage:
- Room Temperature: 2-3 days in paper bag
- Freezer: Up to 3 months, wrapped well
- Avoid refrigeration as it speeds staling
Make-Ahead Options:
- Mix dough evening before
- Refrigerate after first rise
- Allow to come to room temperature before baking
Refreshing Day-Old Bread:
- Sprinkle with water
- Heat in 350°F (175°C) oven for 5-10 minutes
- Cool slightly before serving
This bread is perfect for dipping in olive oil, serving with soups and stews, or making the ultimate sandwich. Its rustic appearance and artisanal quality make it a showstopper at any dinner table.