Italian Bread

 

Italian Bread

Ingredients

2 cups (480 mL) water, at room temperature

5 cups (600 grams) bread flour, measured by spooning and leveling

½ teaspoon active dry yeast (or instant yeast)

2½ teaspoons (15 grams) fine sea salt

2 tablespoons (28 grams) salted butter, softened or melted (or substitute with neutral oil)

Instructions for Italian Bread

Mix the Dough:

In a large mixing bowl or the bowl of a stand mixer, combine room temperature water, bread flour, yeast, salt, and softened butter or oil.

Mix using the dough hook attachment, a wooden spoon, or a Danish whisk until a shaggy dough forms and all the flour is hydrated.

Rest the Dough:

Cover the bowl and let the dough rest at room temperature for 30 to 60 minutes.

This resting period allows the flour to fully absorb the water and begins gluten development.

Stretch and Fold – Round 1:

Wet your hands under cold water.

Reach under one side of the dough, gently stretch it upward without tearing, and fold it over the center.

Rotate the bowl 90 degrees and repeat until you’ve completed all four sides.

Rest and Fold – Round 2:

Let the dough rest again for another 30 to 60 minutes.

Repeat the stretch-and-fold process as before.

Overnight Rise:

Cover the bowl tightly and let the dough rise at room temperature overnight for about 10–12 hours.

By morning, the dough should look airy and bubbly.

Shape the Dough:

Gently scrape the dough from the edges of the bowl onto a floured surface, deflating it slightly.

Carefully stretch the dough into a rectangle (no rolling pin needed).

Fold the top third of the dough over the center, then fold the bottom third up over that—like folding a letter.

Form a Tight Ball:

Starting from the short side, roll the dough into a log, then tuck and rotate it to shape into a smooth, tight ball.

Use your hands to pinch and tuck the seams underneath for a clean, round surface.

Second Rise:

Line a large bowl with crumpled and flattened parchment paper.

Place the dough ball inside, seam side down.

Cover and let it rise for 60–90 minutes until puffy.

Preheat the Oven and Dutch Oven:

While the dough rises, place a Dutch oven with the lid on into your oven.

Preheat to 425°F (232°C).

Check the Dough:

Gently press a finger into the dough—if it springs back slowly, it’s ready.

If it’s too firm and rebounds quickly, let it rise longer.

Lightly dust the dough with flour and score the top with a sharp knife or bread lame (one long slash and a few smaller ones).

Bake the Bread:

Carefully remove the hot Dutch oven from the oven.

Lift the dough using the parchment paper and lower it into the pot.

Add 3–4 ice cubes around the edges between the parchment and pot to create steam.

Cover and Bake:

Put the lid on and bake for 15 minutes.

Then remove the lid and continue baking for 20 minutes until deep golden brown.

Cool:

Remove the Dutch oven and let the bread sit inside for 5–10 minutes.

Then transfer the loaf to a wire rack and allow it to cool completely before slicing.