Perfect Italian Bread Recipe

Ingredients

• 500 g high-protein flour (such as “Tipo 00” or bread flour)
• 350 ml lukewarm water (around 95°F/35°C)
• 2 teaspoons active dry yeast (approximately one 7 g packet)
• 2 teaspoons salt
• 1 tablespoon olive oil (optional, for extra flavor)

Instructions

1. Activate the Yeast:
   In a large bowl, combine the lukewarm water and yeast. (Add a pinch of sugar if you like—it can help the yeast activate.) Allow the mixture to sit for 5–10 minutes until it becomes foamy.

2. Mix Dry Ingredients:
   In another bowl, whisk together the flour and salt. Using a high-protein flour like “Tipo 00” will give you a fine, structured crumb.

3. Combine Ingredients:
   Gradually add the flour mixture to the water and yeast, stirring continuously until a rough dough forms. If you’re using olive oil, add it now.

4. Knead the Dough:
   Turn the dough onto a lightly floured surface and knead for about 10 minutes. The goal is to develop the gluten so that the dough becomes smooth and elastic.

5. First Rise:
   Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm spot for 1–2 hours, or until it has doubled in size.

6. Shape the Loaf:
   Once the dough has risen, gently deflate it and shape it into your preferred form—a long, slender loaf or a round boule. Transfer the shaped dough to a parchment-lined baking sheet or a well-floured proofing basket.

7. Second Rise:
   Cover the dough loosely with a damp cloth and let it rise for another 45 minutes to 1 hour. This final proof helps build the structure of the bread.

8. Preheat Your Oven:
   Heat your oven to 450°F (230°C). For a more artisan touch, preheat a baking stone or an inverted baking sheet to mimic a stone oven.

9. Score and Steam:
   Just before baking, use a sharp knife or razor blade to score the top of the dough. Scoring directs the expansion of the loaf during baking. For a crisp crust, add steam by placing a metal tray at the bottom of your oven and pouring in a cup of hot water as soon as you put the bread in.

10. Bake:
    Bake for 25–30 minutes, or until the loaf is deep golden brown and sounds hollow when tapped on the bottom.

11. Cool:
    Remove the bread from the oven and let it cool on a rack. Cooling is crucial as it lets the interior finish its setting process.

Additional Tips:

• Overnight Fermentation: For enhanced flavor, consider mixing the dough and then refrigerating it overnight for a slow, cold fermentation. Bring it back to room temperature and complete the rising steps the next day.
• Adjusting Hydration: Depending on your flour and ambient humidity, you might need to tweak the water slightly. The dough should be soft and slightly tacky, but not overly sticky.

Enjoy your homemade Italian bread as a side with olive oil and balsamic, for sandwiches, or simply on its own!