Name: Crusty Italian Bread
Prep time: 30 min
Cook time: 20 min
Total time: 27 h
Cuisine: Italian
Ingredients: 1 ½ cups warm water (~110 °F); 2 ¼ tsp active dry yeast; 4 cups bread flour; 1 ½ tsp fine sea salt; 2 tbsp extra‑virgin olive oil; Cornmeal, for dusting (optional)

Why You’ll Love This Recipe

Effortless preparation: Only five basic ingredients and a straightforward process.
Flavor-packed results thanks to a long, cold ferment that develops depth and enhances texture.
Versatile enjoyment: Ideal for soups, sandwiches, bruschetta, or just tearing a warm chunk and spreading with butter.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

warm water
active dry yeast
bread flour
fine sea salt
extra‑virgin olive oil
cornmeal (for dusting, optional)

directions

Activate yeast: Combine warm water (~110 °F) with yeast; let foam for ~5 minutes.
Mix dough: Stir in bread flour, salt, and olive oil until a rough dough forms.
Knead: Turn onto a floured surface and knead 5–7 minutes until smooth and elastic.
First rise: Coat dough with oil, cover, and let rise 1–2 hours until doubled.
Cold ferment: Refrigerate 12–24 hours for best flavor and texture.
Shape: After refrigerating, rest 30 minutes at room temp. Split into two; roll into baguette-like loaves.
Second rise: Place on cornmeal-dusted sheet; cover and let rise 45–60 minutes until puffy.
Preheat & steam: Preheat oven to 450 °F with a cast‑iron skillet on the bottom rack.
Score & bake: Slash loaves, add water to skillet for steam, and bake loaves for ~20 minutes until golden and hollow-sounding.
Cool on a rack to preserve the crisp crust.

Servings and timing

Makes: 2 medium‑sized loaves (8 servings total)
Prep time: 30 min active, plus 5 min yeast activation and 5–7 min kneading
Rise/rest: 1–2 hr first rise + 12–24 hr cold rest + ~45–60 min second rise
Bake time: ~20 min at 450 °F
Total time: Approx. 1 day 3 hr (including refrigeration)

Variations

Herbed twist: Mix in rosemary or oregano to the dough.
Olive loaf: Fold chopped olives into the dough before shaping.
Seeded crust: Lightly brush the top with water or oil and sprinkle poppy or sesame seeds.
Semolina baguette style: Replace half the bread flour with semolina for a different texture.

storage/reheating

Room temperature: Store in a loosely sealed bag for up to 2 days; after slicing, wrap cut side down or in a bag to retain freshness.
Freezing: Best to slice before freezing. Reheat slices in a toaster or oven to revive crust.
Reheating tip: Mist crust with water and warm in a 350 °F oven for ~5 minutes to re-crisp.

FAQs

What if I don’t have time for the 12–24 hour cold ferment?

You can skip the cold rest and proceed after the first rise. The bread will still work but may lack the same depth of flavor and texture.

Can I use all-purpose flour instead of bread flour?

Yes, but the crumb will be less chewy. Bread flour gives a better rise and structure.

Do I need a cast-iron skillet for steam?

No—a metal baking pan works too. Just add hot water to it as soon as the bread goes into the oven to create steam.

Why is steam important when baking?

Steam keeps the crust softer in the early bake phase, allowing the bread to expand before hardening—crucial for that signature crust.

How can I tell when the bread is done?

It should be golden brown and sound hollow when tapped on the bottom.

Can I bake this bread shaped as one loaf?

Yes, just bake a single larger loaf, increasing the bake time to about 25–30 minutes.

How do I know if my water is too hot for the yeast?

Use water around 110 °F. If it’s hotter than ~120 °F, it may kill the yeast.

What if my dough is too sticky?

Add a little flour during kneading—but only enough to handle it. The dough should remain slightly tacky.

Can I make these loaves smaller or larger?

Absolutely! Adjust shaping and bake time accordingly (smaller loaves need less time; larger may need more).

Why refrigerate the dough long‑term?

Cold fermentation enhances flavor and improves dough structure for a better crust and crumb.

Conclusion

This Crusty Italian Bread delivers artisan-level results with minimal fuss. The long ferment and built-in steam method give it an irresistible crust and satisfying chew. Whether you’re dunking it in soup, making sandwiches, or just enjoying it plain, it’s a baking project that rewards you beautifully. Enjoy your baking!