Crusty tender Italian bread
Making the Italian bread - No shortcuts
The proper way to make this bread — and what ensures both the taste and texture — is to follow the process in full. The sponge gives us that tangy flavor and boosts the rise. Working the dough and letting it rest gives the Italian bread the chance to develop gluten and elasticity. Baking it with moisture (by adding a bowl of water to the oven) at a relatively high temperature is what gives this bread its distinct hard crust — the trademark of all Italian breads.Method
- 1
prepare the sponge· 24 hours
mix all the flour with the dry yeast and add the water. mix until combined and cover with a plastic wrap. leave the sponge on the counter for 24hrs, you should see a bubbling sponge which is a bit tough.
- 2
mix the dough· 15 minutes
In a separate bowl mix the fresh yeast with the water until dissolved. prepare a mixer with the dough hook Add the flour, sponge, water with yeast, honey and mix 4 minutes on low speed. scrape the bottom and add the salt, mix for another 8 minutes on medium speed. the dough will be runny and sticky , pour it on the counter.
- 3
shaping and resting· 10 minutes
spread some more flour on the dough and work the dough with the dough scraper or dough cutter, because its runny this is the best way to knead it. After 2-3 minutes of folding and kneading, shape the dough into a ball and cover for 1 hour
- 4
shaping and dusting· 1 hour
after 1 hour repeat the process of kneading and folding the dough for 2 more times with a time spread of 30 minutes between them, dust with flour as much as needed. after the 3rd time that the dough had rested (we had first rest of 1 hour, second rest 30 minutes and 3rd rest for another 30 minutes ) cut it in half.
- 5
final shape and resting· 60 minutes
take half of the dough and flatten it with your palm. role it into a tight loaf and shape as a ball, place on a baking pan with the stitch line on the bottom and the round part on top. Dust the loaves with regular flour on top and role in the bottom part in semolina flour, rest for another 60 minutes. 20 minutes before the finish of the final resting time preheat the oven to 230°c/450°F and place a small bowl with water inside, we want to create some steam, it will help forming a crust.
- 6
baking the loafs· 45 minutes
5 minutes before final rest is over cut a small mark about 1 inch in the middle of each of the loaves. Place the baking pan with the loaves in the oven and remove the water bowl. Bake for 20 minutes and reduce the temperature to 200°c/390°F for another 25 minutes, don't open the oven door. take out the bread from the oven and let rest for another 30 minutes on the rack before eating
Jaron Kimhi
Jaron Kimhi — self-taught home cook from Tel Aviv, writing and cooking every recipe on this site himself. 20+ years of tinkering in the kitchen, leaning toward slow cooking, classic technique, and honest ingredients.
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