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Artisan Italian Bread

Discover the rich history and unique qualities of artisan Italian bread, a handcrafted delight made with simple ingredients and traditional methods.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Bread, Side Dish
Cuisine Italian
Servings 8 slices
Calories 260 kcal

Ingredients
  

Main Ingredients

  • 500 g High-quality unbleached wheat flour Preferably 'Tipo 00' or 'Tipo 1' Italian flour
  • 350 ml Soft, mineral-rich water Water quality affects fermentation and flavor
  • 10 g Sea salt Enhances flavor and controls fermentation
  • 5 g Yeast (or sourdough starter) For slow fermentation and complex flavors

Instructions
 

Preparation

  • In a large mixing bowl, combine flour and salt.
  • Dissolve yeast in water and add to the flour mixture.
  • Mix until a rough dough forms, then knead by hand for 10-15 minutes.
  • Cover the bowl with a damp cloth and let it rest for 1 hour.

Fermentation and Proofing

  • After the initial rest, stretch and fold the dough in the bowl to develop gluten.
  • Cover and let rise for 2-3 hours until doubled in size.
  • Shape the dough into a loaf, place it in a proofing basket, and let it proof for another 1-2 hours.

Baking

  • Preheat the oven to 220°C (428°F) with a baking stone inside for at least 30 minutes.
  • Transfer the dough onto a parchment-lined baking sheet or directly onto the stone.
  • Create steam in the oven by adding water to a preheated tray below, then bake for 25-30 minutes until golden brown.

Notes

For an authentic crust, use a baking stone and steam during the first minutes of baking. Store bread wrapped in a cloth to maintain freshness.

Nutrition

Serving: 100gCalories: 260kcalCarbohydrates: 50gProtein: 8gFat: 1.5gSaturated Fat: 0.2gSodium: 500mgFiber: 2g
Keyword Artisan Bread, Baking Bread, Homemade Bread, Italian Bread, Traditional Recipes
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