Italian Artisan Bread Recipe

I absolutely love this recipe because it transforms a few simple ingredients into a beautiful, crusty homemade bread that makes me feel like a pro baker. Plus, the warm, comforting aroma that fills my kitchen is a perfect reminder of cozy weekends spent baking with family.

I love crafting recipes that honor the straightforwardness of traditional Italian artisan loaves. This recipe features just 4 cups of all-purpose flour and 1 1/2 cups of lukewarm water.

The wholesome dough comes alive with just 1 teaspoon of sugar and 1 teaspoon of instant yeast. Salt is everything for flavor, and this recipe calls for 2 teaspoons.

Once the bread is shaped and allowed to rise calmly, it is baked until it reaches a golden-brown color that promises a crusty exterior and a tender, chewy interior. With meals or without, you simply must enjoy this bread.

Ingredients

The structure is provided by all-purpose flour.

It’s rich in carbohydrates for energy.

H2O: The must-have for dough wetness and yeast electricity.

Salt: Boosts taste; controls yeast fermentation.

Sucrose: Fuels yeast; contributes to the development of color and taste.

Yeast that acts instantaneously: Causes the dough to rise, resulting in a light and fluffy texture.

Ingredient Quantities

• 4 cups all-purpose flour
• 1 1/2 cups water, lukewarm
• 2 teaspoons salt
• 1 teaspoon sugar
• 1 teaspoon instant yeast

Instructions

1. In a large mixing bowl, combine the water that is lukewarm and sugar, then pour the instant yeast over the top. Let it sit for approximately 5 minutes until the mixture looks foamy.

2. Incorporate the all-purpose flour and salt into the yeast mixture. Use a wooden spoon to mix until a shaggy dough comes together.

3. Place the dough on a surface dusted with flour and fold it over on itself. Push it down and away from yourself, stretching it as you do so. When the dough begins to resist and come back to shape, you know it’s nearly ready.

4. Form the dough into a ball, and put it in a bowl that has been lightly oiled. Coat the surface of the dough with oil, and then cover the bowl with a damp cloth or plastic wrap.

5. Let the dough rise for approximately
1.5 to 2 hours in a warm, draft-free location, or until it has expanded to double its initial size.

6. Carefully deflate the dough to release the air. Turn the dough out onto a surface lightly dusted with flour. Shape the dough into either a tight ball or an oval loaf, your choice, and make sure to seal any seams or edges so that the loaf will rise properly.

7. Put the formed dough onto a baking sheet lined with parchment paper. Cover it loosely with a cloth and let it rise again for about 30-45 minutes until puffy.

8. As you work on the following steps, have your oven set to 430°F (220°C) and a shallow baking dish on the lowest rack. That dish will be filled with water and will be used to create steam in the oven.

9. When the dough has risen, a sharp knife is used to make a few diagonal cuts on the top of the loaf. This slash is necessary for proper bread expansion during baking.

10. Preheat the oven to 350°F. Bake the bread in the preheated oven for 25 to 30 minutes, or until it is golden brown and sounds hollow when tapped on the bottom. Allow it to cool on a wire rack before slicing.

Equipment Needed

1. Large mixing bowl
2. Measuring cups and spoons
3. Wooden spoon
4. Clean kitchen surface or pastry board
5. Rolling mat (optional)
6. Sharp knife
7. Dough scraper (optional)
8. Baking sheet
9. Parchment paper
10. Plastic wrap or clean kitchen towel
11. Oven
12. Shallow baking dish
13. Wire rack

FAQ

• Q: Can I use bread flour instead of all-purpose flour?Yes, you can use bread flour instead of all-purpose flour for a chewier texture and a slightly different crumb.

• Q: How should I store the bread after baking?You can keep it in a paper bag at room temperature for up to two days, or you can freeze it wrapped in airtight plastic for up to three months.
• Q: What is the purpose of sugar in this recipe?The sugar assists in activating the yeast and contributes a subtle sweetness to the bread.
• Q: Can I add herbs or other ingredients to this bread?A: Yes, for added flavor, you can include ingredients like olives and garlic, or herbs like rosemary and thyme.
• Q: What if my dough is too sticky?Take a little more flour and add it gradually to the dough, one tablespoon at a time, until the dough is a manageable consistency.
• Q: How can I make the crust crustier?A: To create steam in the oven and produce a nice crunchy crust on bread, put a pan of water in the oven as the bread bakes.
• Q: Is a stand mixer necessary for this recipe?You can mix and knead the dough by hand if you would rather or don’t have a stand mixer.

Substitutions and Variations

Universal flour: flour from whole wheat or bread flour
Water that is only slightly warm: use milk instead for a richer flavor
Salt: kosher salt or sea salt
Sweeteners: honey or maple syrup
Yeast for instant use: active dry yeast (increase by approximately 25% and first proof in water)

Pro Tips

1. Autolyse the Dough After mixing the flour and water (before adding salt and yeast), let the mixture rest for about 20-30 minutes. This technique, known as autolyse, allows the flour to fully hydrate and improve gluten development, leading to a better crumb structure.

2. Use a Baking Stone If available, use a baking stone preheated in the oven. It helps distribute heat more evenly and retains a higher temperature when you put the dough in, resulting in a better rise and a crispy crust.

3. Create Additional Steam For an even better crust, add ice cubes to the shallow baking dish instead of plain water. The rapid temperature change produces more steam, which helps the bread achieve a glossy, golden crust.

4. Monitor Dough Development Check for dough readiness by performing the “windowpane test.” Take a small piece of dough and stretch it gently with your fingers. If it stretches without tearing and you can see light through it, the gluten is well-developed.

5. Adjust for Environment Be mindful of the environment you are working in. If it’s dry, consider adding a bit more water, and if it’s humid, slightly reduce it. Also, if the room is cool, extend the rise time to ensure proper fermentation.