Rustic Italian Crusty Bread | Easy Homemade Artisan Loaf
Bring the taste of Italy into your kitchen with this homemade rustic Italian crusty bread. With its golden crackly crust, soft chewy inside, and simple ingredients, this artisan-style loaf is perfect for soups, bruschetta, or enjoying with olive oil. No fancy equipment needed—just flour, water, yeast, and a little patience. An easy, beginner-friendly recipe that makes your home smell like an Italian bakery.
Equipment
- Large mixing bowl
- Wooden spoon or dough scraper
- Kitchen scale (recommended)
- Clean kitchen towel or plastic wrap
- Dutch oven, cast-iron pot, or baking stone
- Parchment paper
- Sharp knife or bread lame
- Wire cooling rack
Ingredients
- 500 g (≈ 4 cups) bread flour (or Italian Tipo 00 / Manitoba)
- 350 ml (1 ½ cups) warm water (~40°C / 105°F)
- 7 g (2 tsp) salt
- 7 g (2 tsp) instant yeast (or 10 g fresh yeast)
- Optional: 1 tbsp olive oil or 1 tsp sugar/malt for enhanced flavor & crust
Instructions
- Mix the dough: In a large bowl, combine flour, yeast, and salt. Add water (and olive oil/sugar if using). Stir until a sticky dough forms.
- First rise: Cover the bowl with a towel or wrap. Let dough rise at room temperature for about 2 hours, until doubled.
- Shape: Lightly flour a surface. Turn out dough, gently shape into a round boule or oval bâtard. Avoid over-handling.
- Second rise: Place shaped dough on parchment, cover, and let rise another 1–2 hours.
- Preheat oven: Place Dutch oven (with lid) inside oven. Preheat to 230°C / 450°F for at least 30 min.
- Bake (covered): Carefully transfer dough (with parchment) into hot pot. Cover and bake 25–30 min.
- Bake (uncovered): Remove lid, bake another 10–15 min until crust is deep golden brown. Internal temp should reach ~95°C / 200°F.
- Cool: Transfer loaf to wire rack. Let cool fully (about 1 hour) before slicing.
Notes
- For more flavor, refrigerate the dough overnight (cold fermentation).
- Use Manitoba or bread flour for stronger gluten and a chewier crumb.
- To keep crust crisp, store in a paper bag or wrapped in a towel—not plastic.
- If baking on a stone/steel: place a pan of water in oven to create steam.
- Freeze sliced bread for up to 3 months; reheat at 220°C / 425°F for 5 minutes.