Rustic Italian Crusty Bread

Rustic Italian Crusty Bread is the perfect combination of a golden, crackling crust and a soft, airy interior.

This artisan-style bread is simple to make and requires no kneading, making it ideal for both beginner and experienced bakers. Whether paired with a hearty soup, used for sandwiches, or simply served with olive oil and balsamic vinegar, this bread is sure to impress. The long fermentation process develops a deep flavor, reminiscent of traditional Italian countryside loaves.

Kitchen Equipment Needed

• Large mixing bowl
• Wooden spoon
• Dutch oven with lid (or any heavy oven-safe pot)
• Measuring cups and spoons
• Parchment paper

Ingredients

• 3 cups (375g) all-purpose flour or bread flour
• 1 1/4 tsp salt
• 1/2 tsp instant yeast
• 1 1/2 cups (360ml) warm water

Directions

1. Mix the Dough:
   In a large mixing bowl, combine the flour, salt, and yeast. Gradually add the warm water, stirring with a wooden spoon until a sticky, shaggy dough forms. Cover the bowl with plastic wrap or a clean kitchen towel.
2. Let It Rise:
   Let the dough sit at room temperature for 12–18 hours. It will double in size and become bubbly.
3. Shape the Dough:
   Lightly flour a clean surface and your hands. Turn out the dough and fold it over itself a few times to form a round shape. Place the dough on a piece of parchment paper and cover it with a towel to rest for 30 minutes.
4. Preheat the Oven:
   Preheat your oven to 450°F (230°C). Place your Dutch oven (with the lid) inside the oven while it heats.
5. Bake:
   Carefully remove the hot Dutch oven from the oven and transfer the dough (on the parchment paper) into the pot. Cover with the lid and bake for 30 minutes. Remove the lid and bake for an additional 10–15 minutes, or until the crust is deep golden brown.
6. Cool:
   Transfer the bread to a wire rack and let it cool completely before slicing.

Prep Time

10 minutes (active)

Rising Time

12–18 hours

Bake Time

40–45 minutes

Total Time

13–19 hours

Nutrition (Per Slice, Makes 12 Slices)

• Calories: 90
• Protein: 3g
• Carbohydrates: 18g
• Fat: 0.5g
• Fiber: 1g

Expert Tips

• Use a Kitchen Scale: Weighing your ingredients ensures accuracy for consistent results.
• Add Flavor: Mix in herbs like rosemary or thyme, or add olives, garlic, or sun-dried tomatoes for a flavorful twist.
• Steam for Crust: For an extra crispy crust, add a pan of water to the oven when baking without a Dutch oven.

FAQs

Can I use whole wheat flour?
Yes, you can replace up to half the all-purpose flour with whole wheat flour, but the bread may be denser.

What if I don’t have a Dutch oven?
Use any oven-safe pot with a lid or bake the dough on a baking stone, adding a pan of water to the oven to create steam.

How do I know when the bread is done?
Tap the bottom of the loaf—it should sound hollow. You can also use a thermometer; the internal temperature should be 190–200°F (88–93°C).

Storing & Reheating

• Storage: Keep the bread in a paper bag or wrapped in a kitchen towel at room temperature for up to 2 days.
• Freezing: Wrap in plastic wrap and aluminum foil and freeze for up to 3 months. Thaw at room temperature and reheat.
• Reheating: Warm in a 350°F (175°C) oven for 5–10 minutes to refresh the crust.

Substitutions & Variations

• Gluten-Free: Use a gluten-free bread flour blend designed for yeast breads.
• Spices: Add a pinch of black pepper or red chili flakes for subtle heat.
• Sweet Version: Mix in raisins and cinnamon for a rustic dessert bread.

Rustic Italian Crusty Bread

Rustic Italian Crusty Bread is the perfect combination of a golden, crackling crust and a soft, airy interior. This artisan-style bread is simple to make and requires no kneading, making it ideal for both beginner and experienced bakers.

Print Recipe Pin Recipe

Equipment

• - Large mixing bowl
• - Wooden spoon
• - Dutch oven with lid (or any heavy oven-safe pot)
• Measuring cups and spoons
• Parchment paper

Ingredients

  

• 3 cups 375g all-purpose flour or bread flour
• - 1 1/4 tsp salt
• - 1/2 tsp instant yeast
• - 1 1/2 cups 360ml warm water

Instructions

 

• **Mix the Dough:**
• In a large mixing bowl, combine the flour, salt, and yeast. Gradually add the warm water, stirring with a wooden spoon until a sticky, shaggy dough forms. Cover the bowl with plastic wrap or a clean kitchen towel.
• **Let It Rise:**
• Let the dough sit at room temperature for 12–18 hours. It will double in size and become bubbly.
• **Shape the Dough:**
• Lightly flour a clean surface and your hands. Turn out the dough and fold it over itself a few times to form a round shape. Place the dough on a piece of parchment paper and cover it with a towel to rest for 30 minutes.
• **Preheat the Oven:**
• Preheat your oven to 450°F (230°C). Place your Dutch oven (with the lid) inside the oven while it heats.
• **Bake:**
• Carefully remove the hot Dutch oven from the oven and transfer the dough (on the parchment paper) into the pot. Cover with the lid and bake for 30 minutes. Remove the lid and bake for an additional 10–15 minutes, or until the crust is deep golden brown.
• **Cool:**
• Transfer the bread to a wire rack and let it cool completely before slicing.