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Homemade Italian Bread
5 from 40 votes

Homemade Italian Bread

Homemade Italian Bread uses a two-step fermentation beginning with a biga starter made from flour, yeast, and water, followed by mixing with additional ingredients and a long rise. The result is a crusty loaf with a chewy crumb and mild flavor, characteristic of traditional Italian breads.

Prep Time
10 mins
Cook Time
20 mins
Rising Time
1 d
Total Time
1 d 30 mins
Servings: 1 loaf
Calories: 1869 kcal
Course: Bread
Cuisine: Italian

Ingredients

FOR THE BIGA
  • ½ cup water lukewarm
  • ¾ teaspoon active dry yeast
  • 2 cups all-purpose flour
FOR THE DOUGH
  • ¾ cup water 200 grams total, if you want to double the recipe double this amount, lukewarm, 1 tablespoon divided
  • 2 cups all-purpose flour
  • ½ teaspoon active dry yeast
  • 1¾ teaspoons salt
*lukewarm water temperature should be between 100-110F (38-43C)

Instructions

FOR THE BIGA
    Cup of Yum
  1. To make the Biga - In a large bowl add the water and yeast, let sit five minutes the stir to combine.Add the flour and stir just until the flour has absorbed all the water. Do not form a dough ball.
  2. Cover the bowl with a clean tea towel, place in a warm draft free area and let rise 18-20 hours.
  3. Once the time as passed, in the bowl of the stand up mixer add the Biga and ¼ cup + 3 1 /2 tablespoons (112 grams) water, combine with a spatula.
  4. Add the flour, yeast, salt and the remaining water (¼ cup + 1 tablespoon / 74 grams). Start to knead the dough for about four minutes or until the dough starts to pull away from the sides of the bowl.
  5. Move the dough to a lightly floured flat surface and knead to form a smooth dough ball.
  6. Place the dough in a lightly oiled bowl, cover with tea towel and let rise for two hours.
  7. Form the dough into a round or long loaf or even small buns whichever you prefer. Place on a parchment paper lined cookie sheet. Cover again and let rise for two hours.
  8. Pre-heat oven to 425F (220C). Place a pan of water on the bottom of the oven.
  9. Make a score in the bread and bake for about 20-25 minutes. Remove from the oven and immediately place on a wire rack to cool. Enjoy!

Notes

  • Test bread doneness by tapping the bottom: a hollow sound means it is fully baked.
  • Alternatively, use an instant-read thermometer; the internal temperature should reach 190°F (90°C).

Nutrition Information

Calories 1869kcal (93%) Carbohydrates 388g (129%) Protein 58g (116%) Fat 6g (9%) Saturated Fat 1g (5%) Sodium 4087mg (170%) Potassium 678mg (14%) Fiber 18g (72%) Sugar 1g (2%) Calcium 75mg (8%) Iron 23mg (128%)

Nutrition Facts

Serving: 1 loaf

Amount Per Serving

Calories 1869

% Daily Value*

Calories 1869kcal 93%
Carbohydrates 388g 129%
Protein 58g 116%
Fat 6g 9%
Saturated Fat 1g 5%
Sodium 4087mg 170%
Potassium 678mg 14%
Fiber 18g 72%
Sugar 1g 2%
Calcium 75mg 8%
Iron 23mg 128%

* Percent Daily Values are based on a 2,000 calorie diet.