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Rustic Italian Crusty Bread Recipe

Rustic Italian Crusty Bread
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This easy and quick artisan Italian crusty bread requires no kneading or special equipment. With only a 2-hour rise time, you can make a perfect homemade loaf using instant or active dry yeast, flour, and water. Baked on a hot pizza stone or in a Dutch oven, this bread has a golden, crispy crust and a soft, airy interior.

  • Author: Sarah Tag
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings 1x
  • Category: Baked Goods
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegan

Ingredients

Scale
  • For the Small Loaf:
    • 3.25 cups all-purpose flour + more for dusting
    • 1 teaspoon sea salt
    • 1.5 cups warm water
    • 2 teaspoons instant yeast (or active dry yeast)

  • For the Large Loaf:

    • 6.25 cups all-purpose flour + more for dusting
    • 2 teaspoons sea salt
    • 3 cups warm water
    • 1 package instant dry yeast (1/4 oz)

Instructions

  1. Mix the Dough: In a large mixing bowl or stand mixer, combine flour, salt, and yeast. Mix well using a spatula or paddle attachment.
  2. Add Water: Gradually pour in warm water while mixing until a soft dough forms. It will be sticky, which is normal.
  3. First Rise: Cover the bowl with plastic wrap and a tea towel. Let the dough rise at room temperature for 2 to 3 hours until doubled in size.
  4. Shape the Dough: Sprinkle flour on your countertop, turn the dough onto it, and gently fold it into a round loaf. Do not knead. Use a sharp knife to carve an “X” or a few slashes on top.
  5. Rest the Dough: Place the dough on a lightly floured pizza peel, cardboard, or parchment paper. Let it rest while preheating the oven.
  6. Preheat the Oven: Set the oven to 450°F (232°C) with a pizza stone inside for at least 45 minutes. Place an oven-proof dish with 2 inches of water on the bottom rack to create steam for a crispy crust.
  7. Bake the Bread: Sprinkle semolina or cornmeal on the hot pizza stone. Carefully transfer the dough onto the stone. Bake for 30 to 45 minutes until golden brown.
  8. Cool Completely: Transfer the bread to a cooling rack and allow it to cool before slicing. Alternatively, let it cool in the oven with the door slightly open.

Dutch Oven Method:

  1. Preheat the oven with a Dutch oven inside.
  2. Once hot, place the dough inside using parchment paper for easy transfer.
  3. Cover with the lid and bake for 30 minutes.
  4. Remove the lid and bake for another 5 minutes until golden brown.
  5. Transfer to a cooling rack to keep the crust crispy.

Notes

  • For an Extra Crusty Loaf: Do not skip the water dish in the oven—it creates steam that enhances the crust.
  • Parchment Paper Safety: Check its maximum temperature before using it.
  • Cooling Tip: Let the bread cool on a high rack to prevent moisture buildup, keeping the crust crispy.
  • Adapting the Recipe: The large loaf version is ideal for experienced bakers using a pizza stone or bread oven.

Nutrition

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