Description
This Crusty Italian Bread recipe delivers a golden, crunchy crust with a soft, airy interior, perfect for sandwiches, dipping, or enjoying with butter and olive oil. The bread is made using a traditional wet dough method, allowing for a flavorful, chewy crumb and an authentic rustic appearance.
Ingredients
Scale
Dough Ingredients
- 650 grams bread flour (approximately 5 1/4 cups)
- 1 3/4 cups warm water (between 100-110°F)
- 1 tablespoon granulated sugar
- 1 tablespoon active dry yeast
- 1 tablespoon butter, room temperature
- 2 teaspoons salt
Glaze Ingredients
- 1 egg white
- 1 tablespoon chilled water
- 1 tablespoon extra virgin olive oil
Instructions
- Activate the Yeast: In a small bowl, combine the warm water (100-110°F) with the granulated sugar and active dry yeast. Stir gently and let it sit for 5-10 minutes until it becomes frothy, indicating the yeast is active.
- Mix the Dough: In a large mixing bowl, add the bread flour and salt. Make a well in the center and pour in the activated yeast mixture along with the room temperature butter. Stir together to form a sticky dough.
- Knead the Dough: Transfer the dough to a floured surface and knead for about 8-10 minutes until the dough is smooth, elastic, and slightly tacky but no longer sticky. Add small amounts of flour as needed to prevent sticking.
- First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm, draft-free area for about 1 to 1.5 hours or until it has doubled in size.
- Shape the Loaf: Punch down the risen dough and turn it out onto a lightly floured surface. Shape it into a round or oval loaf, depending on preference, and place it on a baking sheet lined with parchment paper.
- Second Rise: Cover the shaped loaf with a damp towel or plastic wrap and let it rise again for about 45 minutes until it puffs up.
- Prepare the Glaze: In a small bowl, whisk the egg white with the chilled water to create a glossy wash. Brush this mixture gently over the surface of the risen loaf. Drizzle or brush extra virgin olive oil lightly over the top for added flavor and crustiness.
- Score the Bread: Using a sharp knife or bread lame, make a few shallow slashes across the top of the loaf to allow steam to escape and to create the classic rustic appearance.
- Bake the Bread: Preheat your oven to 220°C (425°F). Place the baking sheet with the loaf into the oven and bake for 25-30 minutes, or until the crust is deep golden brown and the bread sounds hollow when tapped on the bottom.
- Cool: Remove the bread from the oven and place it on a wire rack to cool completely before slicing. This ensures the bread finishes cooking internally and prevents it from becoming gummy.
Notes
- For the best crust, place an oven-safe dish with water on the bottom rack of the oven during baking to create steam.
- Use bread flour for higher gluten content to develop a better structure and chew.
- Let the bread cool completely before slicing to preserve texture and crumb.
- The egg white glaze gives a shiny crust, while olive oil enhances flavor and texture.
- Store leftover bread wrapped in a cloth bag or bread box at room temperature for up to 3 days.
Keywords: Italian bread, crusty bread, homemade bread, rustic bread, crusty Italian loaf, bread baking