Homemade Crusty Italian Bread Recipe
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5
Homemade Crusty Italian Bread Recipe
Description
The Homemade Crusty Italian Bread Recipe uses a blend of manitoba flour and "00" flour, balanced with yeast, sugar, salt, and water to form a soft but slightly sticky dough. The initial step involves mixing and stirring to activate the yeast and incorporate ingredients before a long rise in a warm, covered environment until the dough triples in size. Handling the dough with flour-dusted hands keeps it manageable during shaping and folding, preserving the airiness developed during rising.
The dough's texture and volume after leavening help create a bread with a crisp crust and light, airy interior. Baking this well-risen dough allows the yeast activity and gluten structure to produce a loaf with characteristic Italian crustiness and softness inside. The process demands patience given the extended rising time.
This bread pairs well with various meals or can be sliced for sandwiches and toasts. It benefits from resting completely after baking to set the crumb. The method also notes that rising is more effective in a warm, humid environment, such as an off oven or one warmed by the oven light, helping the yeast perform optimally.
Ingredients
- 300 g manitoba flour - 2 ½ cups
- 200 g "00" flour - 1 ½ cups + more for dusting
- 400 ml water - 1 ¾ cups (room temperature)
- 7 g instant dry yeast - 2 ¼ teaspoons
- 10 g granulated sugar - 2 teaspoons
- 15 g salt - 2 ½ teaspoons
Instructions
The Dough
- Choose a large bowl, as the dough will need space to triple in size while it rises. Mix both types of flour together in the same bowl. Then add the yeast and sugar (which helps activate the yeast).
- Stir the ingredients with a fork (or a whisk if you prefer). Gradually add the room temperature water and mix. Start with 370 ml (1 ½ cups), and if the dough seems too dry, you can add the remaining water little by little.
- Finally add the salt and mix. The goal is to have a soft and slightly sticky dough.
The Leavening
- Lightly sprinkle a handful of flour over the top of the dough. Cover the bowl with cling film and place it in the oven (make sure the oven is off) to rise for about 3 hours. During this time, the dough should triple in volume.
- After rising, your dough should be soft and well-risen. Now, turn the dough out onto a floured work surface.
The Folds
- Don't worry if the dough feels soft or sticky. Dust your hands with flour to make it easier to handle. Fold the dough in a “wallet” style, from left to right, then again from right to left. Then, fold it from top to bottom, and bottom to top. This step helps strengthen the dough.
The Shape
- Sprinkle a bit of flour on the surface of the dough. Lift it gently and flip it over so the smooth side is on top. Use a sharp, long knife to cut the dough into three equal-sized loaves.
- Using floured hands, lift each loaf by its ends and place them on a large baking sheet lined with parchment paper. Lightly dust the loaves with flour. Use your hands to shape the loaves, rounding the ends if necessary. You can also choose to make just two large loaves or several smaller ones if you prefer.
- Let the loaves rise again by placing them in the oven (off and closed) for 1 hours, or until they double in size. The loaves may spread and touch each other during this second rise, but don't worry—you can separate them with a knife before baking.
The Baking
- Preheat your oven to 250°C (482°F). Once it reaches the right temperature, place the baking sheet with the loaves on the lower rack of the oven, close to the base. Bake for about 12 minutes.
- After 12 minutes, move the baking sheet to the center rack and bake for an additional 5 minutes. Finally, without opening the oven, lower the temperature to 230°C (446°F) and continue baking for another 5 minutes, or until the bread is golden brown.
- Remove the bread from the oven and let it cool for about 5 minutes. Your homemade crusty Italian bread is ready to enjoy—crispy, fragrant, and just as delicious as the bread from a bakery!
Notes
- For a consistent rise, keep the dough covered in a warm, humid place around 28°C (82°F), such as an off oven or one with the light on for gentle heat.
- Flour your hands and work surface to handle the moist, sticky dough easier during folding and shaping.
- Allow ample time (around 3 hours) for the dough to triple in size to ensure proper texture and rise.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 188 kcal
% Daily Value*
| Serving | 100g | |
| Calories | 188kcal | 9% |
| Carbohydrates | 39g | 13% |
| Protein | 5g | 10% |
| Fat | 1g | 2% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 585mg | 24% |
| Potassium | 60mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin C | 0.002mg | 0% |
| Calcium | 9mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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