The dough of this rustic and crusty Italian bread recipe is a little hard-working, and you need time for rising. But it’s worth the effort: think of the bruschetta you’ll make with it! Also, you can use a stand mixer to optimize time and fatigue.
This recipe for crusty Italian bread is made with a bread cloche for the oven, but you can use a dutch oven as well.
Here’s my affiliate link (which means I get a little fee, let’s say a coffee, if you purchase it) for the bread cloche I used and liked quite much using.
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Italian bread recipe
Ingredients
- 8.8 oz 0 (or Manitoba) flour 250 gr
- 1 teaspoon sea salt (I use pink Himalayan) 8 gr - 0.3 oz
- 1 teaspoon confectionary sugar 8 gr - 0.3 oz
- 1/2 teaspoon dried yeast 5 gr - 0.2 oz
- 8.8 oz warm water (you’ll probably use less, it depends on the flour quality) 250 gr
- 2 tablespoons of cow milk
Instructions
Day 1
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In the stand mixer bowl (dough hook on) mix flour, salt, sugar, and yeast. Add the water, a tablespoon at the time u4ntil you get a ball that sticks to the hook (keep speed medium/low). You should aim for an elastic, sticky dough.
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Cover dough with a kitchen cloth and let rise 1.5 hours in a warm, sheltered spot of the house (when winter I place it near the radiator).
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Work the dough with your hands for a few minutes. Place it in a bowl, cover it with plastic and refrigerate overnight (at least 12 hours).
Day 2
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Take the dough out of the fridge and work it with your hands, folding it over itself more than a couple of times. Finally, form a ball and place it on a floured oven tray (or the base of the bread cloche).
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Carve a cross on the top with a sharp knife.
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Cover it with a bowl and let rise 1.5 hours.
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Brush a little milk over the surface of the dough and sprinkle some flour all over it.
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Place the tray in the room temperature oven and bring temperature to 240°C. When you get to that temperature bake 20-30 minutes until you get a light brown-golden crust.
Claudia