Homemade Crusty Italian Bread Recipe

Ingredients

• 300 g manitoba flour (- 2 1/2 cups)
• 200 g 00 flour (- 1 1/2 cups + more for dusting)
• 400 ml water (- 1 3/4 cups, at room temperature)
• 7 g instant dry yeast (- 2 1/4 teaspoons)
• 10 g granulated sugar (- 2 1/2 teaspoons)
• 15 g fine salt (- 2 1/2 teaspoons)

Instructions

1. 1

   --- The Dough ---

2. 2

   mix and add: 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).

3. 3

   add and mix: 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.

4. 4

   add and mix: Finally add the salt and mix. The goal is to have a soft and slightly sticky dough.

5. 5

   --- The Leavening ---

6. 6

   rise: 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.

7. 7

   turn: After rising, your dough should be soft and well-risen. Now, turn the dough out onto a floured work surface.

8. 8

   --- The Folds ---

9. 9

   fold: Don’t worry if the dough feels very soft or sticky. Lightly flour your hands to make it easier to handle. Fold the dough bringing the left side over the center, then the right side over the center. Next, fold it from top to bottom and from bottom to top. These folds help strengthen the dough.

10. 10

    --- The Shape ---

11. 11

    cut: 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.

12. 12

    shape: 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.

13. 13

    rise: 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.

14. 14

    --- The Baking ---

15. 15

    bake: 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.

16. 16

    bake: 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.

17. 17

    cool: 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!