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Rustic Italian Bread Recipe

Rustic Italian Bread Recipe

Learn how to make authentic homemade rustic Italian bread with this foolproof recipe! This easy baking recipe creates a crusty exterior and chewy interior using the traditional overnight fermentation method. Master the best artisanal bread with simple ingredients for an impressive loaf every time.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
40 mins
Serves:
1 large loaf (12 slices)
An overhead shot of a rustic Italian bread loaf with its deep golden-brown crust dramatically split open, revealing a honeycomb of irregular air pockets in the creamy white interior. Captured in soft morning light streaming through a kitchen window, the bread rests on a flour-dusted wooden board alongside sprigs of fresh rosemary and a small bowl of extra-virgin olive oil. The camera angle highlights the bread's rustic, hand-shaped form with its blistered, flour-dusted exterior and the beautiful contrast between the dark crust and the tender crumb within. A linen towel and vintage bread knife complete the artisanal composition, emphasizing the traditional craftsmanship behind this time-honored recipe.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g bread flour (plus extra for dusting)</li><li class="ingredients-single-item">360ml water, lukewarm (about 27°C)</li><li class="ingredients-single-item">7g active dry yeast (or 5g instant yeast)</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">15ml extra virgin olive oil</li><li class="ingredients-single-item">5g sugar</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Dutch oven or baking stone</li><li class="equipment-single-item">Proofing basket or bowl lined with floured kitchen towel</li><li class="equipment-single-item">Dough scraper</li><li class="equipment-single-item">Scoring blade or sharp knife</li><li class="equipment-single-item">Spray bottle for water</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by activating your yeast. In a small bowl, combine the lukewarm water with the sugar and sprinkle the yeast over the top. Let it sit for 5-10 minutes until it becomes frothy and bubbly, which indicates the yeast is alive and ready to work its magic. If using instant yeast, you can skip this step and add it directly to the flour.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large mixing bowl, combine the bread flour and salt, mixing well to distribute the salt evenly. Salt can inhibit yeast activity if in direct contact, so proper distribution is important for even fermentation and flavor development.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Make a well in the center of your flour mixture and pour in the activated yeast mixture and olive oil. Mix with a wooden spoon until a shaggy dough forms, then switch to using your hands. The dough will initially be sticky, but resist adding more flour at this stage – this hydration level is what creates those beautiful air pockets later.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. The dough should pass the "windowpane test" – when a small piece can be stretched thin enough to see light through without tearing. This indicates the gluten has developed properly, giving your bread structure.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Shape the dough into a ball and place in a lightly oiled bowl, turning once to coat the surface. Cover with plastic wrap or a damp cloth and let rise in a warm, draft-free location (about 24°C) for 1-2 hours, or until doubled in size. This first rise develops flavor and texture.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>After the first rise, gently deflate the dough by pressing down with your fingertips (don't punch it violently – we want to preserve some of those air bubbles). Turn onto a lightly floured surface and shape into a round or oval loaf by folding the edges toward the center and gently rolling to create tension on the surface.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Transfer your shaped loaf to a floured proofing basket or a bowl lined with a well-floured kitchen towel, seam-side up. Cover loosely and refrigerate overnight (8-12 hours). This slow, cold fermentation is the secret to developing that complex, slightly tangy flavor that makes rustic Italian bread so special.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>The next day, place your Dutch oven or baking stone in the oven and preheat to 230°C for at least 30 minutes. This extremely hot baking surface creates that beautiful oven spring and crispy crust.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>When ready to bake, carefully remove your dough from the proofing container onto a piece of parchment paper. Using a sharp knife, razor, or scoring blade, make a few decisive 1cm-deep cuts across the top of the loaf. This isn't just decorative – these cuts allow the bread to expand properly during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Carefully transfer the dough on the parchment paper into the preheated Dutch oven. Cover with the lid and bake for 25 minutes. The lid traps steam from the dough, creating a moist environment that helps develop a crackling crust – mimicking professional steam-injected bread ovens.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>After 25 minutes, remove the lid and continue baking for another 15 minutes until the loaf is deeply golden brown. If using a baking stone, spray the oven walls with water when you first place the bread in to create steam, then bake for 35-40 minutes total.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Your bread is done when it sounds hollow when tapped on the bottom. Transfer to a wire rack and resist the temptation to cut into it right away – allow it to cool for at least an hour. This cooling period allows the starches to set and the flavor to develop. Cutting too soon will result in a gummy texture.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Rustic Italian Bread Recipe?

This authentic bread requires just 6 simple ingredients: bread flour (500g), lukewarm water (360ml), active dry yeast (7g), salt (10g), extra virgin olive oil (15ml), and sugar (5g). The minimal ingredient list showcases the traditional approach to Italian breadmaking.

How to cook Rustic Italian Bread Recipe at home?

Learn how to cook Rustic Italian Bread by first activating your yeast in warm water with sugar, then mixing with flour, salt and olive oil to form a dough. After kneading and rising, shape the loaf and refrigerate overnight. Bake in a preheated Dutch oven at 230°C with the lid on for 25 minutes, then another 15 minutes uncovered until golden brown.

Why is overnight fermentation important for artisanal bread?

Overnight cold fermentation is crucial for developing complex flavour and proper texture. During this slow process, enzymes break down starches into sugars, yeast produces flavour compounds, and gluten relaxes. This results in that signature tangy taste, better crust formation, and those beautiful air pockets.

Can I make crusty Italian bread without a Dutch oven?

Yes! While a Dutch oven creates ideal steam conditions for a crackling crust, alternatives include: using a baking stone with a metal pan of water beneath, an overturned metal bowl as a dome, a pizza stone with water sprays, or even a regular baking tray with strategic steam creation.

What's the best way to store homemade bread to maintain its texture?

To preserve your bread's texture, allow it to cool completely before storage. For 1-2 days, store cut-side down on a cutting board. For longer storage, wrap in a clean tea towel then place in a paper bag. Avoid plastic which traps moisture. To refresh, sprinkle with water and warm in a 180°C oven for 5-10 minutes.

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If using a baking stone, spray the oven walls with water when you first place the bread in to create steam, then bake for 35-40 minutes total." }, { "@type": "HowToStep", "name": "Cool and Serve", "text": "Your bread is done when it sounds hollow when tapped on the bottom. Transfer to a wire rack and resist the temptation to cut into it right away – allow it to cool for at least an hour. This cooling period allows the starches to set and the flavor to develop. Cutting too soon will result in a gummy texture." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Isabella Rossi", "datePublished": "2024-04-02", "reviewBody": "Incredible recipe! The crust was perfect - crackling and golden - while the crumb had those beautiful air pockets I've been trying to achieve for years. The overnight fermentation really makes all the difference in flavor development.", "name": "Crust perfect, crumb beautifully airy!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Ahmed Hassan", "datePublished": "2024-04-05", "reviewBody": "This bread is genuinely better than what I buy at my local bakery. The instructions were clear and even though I was nervous about the overnight fermentation, it was worth every minute of waiting. My family devoured it within hours!", "name": "Better than bakery bread!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sofia Petrov", "datePublished": "2024-04-10", "reviewBody": "I've made a lot of bread recipes but this is now my go-to. The overnight fermentation develops a flavor that you simply can't get with quick breads. It might take longer but the result is absolutely worth the wait. Delicious with olive oil!", "name": "Worth the overnight fermentation!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Luisa Bianchi", "datePublished": "2024-04-15", "reviewBody": "My Italian grandmother watched me make this bread and actually approved - which NEVER happens! She said it reminded her of the bread from her childhood village in Tuscany. There's no higher praise than that! Will be making this regularly.", "name": "My Italian grandmother approved!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Martin Chen", "datePublished": "2024-04-20", "reviewBody": "The aroma that filled my kitchen while this was baking was absolutely intoxicating! My neighbors even commented on it. The bread itself has the perfect balance of chew and tenderness, with a crust that shatters beautifully. I'll never buy store bread again!", "name": "The aroma while baking is intoxicating!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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