Rustic Italian Bread
Rustic Italian Bread has a golden, crackling crust that’s beautifully crisp on the outside, contrasting with the airy, tender crumb within. The flavor is earthy and slightly nutty, with a subtle hint of tang from the seed dough that brings complexity to each bite. The honey, if used, adds a whisper of sweetness that doesn’t overpower but enhances the bread’s warmth and depth. Each slice is hearty yet light, with an open crumb that has just the right amount of chewiness. This bread’s natural flavors are brought to life by the salt, giving it a well-rounded, savory finish. Its interior is soft and airy, with a light springiness that’s perfect for soaking up olive oil, dipping into soups, or pairing with cheeses. The fermentation process imparts a mild aroma that’s comforting and nostalgic, reminiscent of traditional Italian baking. Rustic Italian Bread is both rustic and refined, a simple pleasure with layers of flavor that deepen with each bite.
Equipment
- 1 Mixing bowl large
- 1 Wooden spoon
- 1 Roll of plastic wrap
- 1 Kitchen Aid stand mixer
- 1 Paddle attachment
- 1 Hook attachment
- 1 Mixing bowl medium
- 1 Baking stone or cast iron skillet
- 1 Spray bottle with filtered water
Ingredients
Seed Dough Ingredients
- 1 cup 120g All-purpose or bread flour (unbleached)
- 1/2 cup 120ml Filtered water, lukewarm (about 100°F/38°C)
- 1/4 teaspoon Active dry yeast or 1/8 teaspoon instant yeast
Bread Dough Ingredients
- 2 1/2 cups All-purpose or bread flour unbleached
- 1 cup Whole wheat bread flour or regular whole wheat flour
- 1 tsp Yeast
- 2 tsp Kosher salt
- 1 tsp Honey optional
Instructions
Seed Dough Instructions
- In a medium mixing bowl, add lukewarm filtered water and yeast and place in a warm spot (70-75 F) for 10 minutes to allow the yeast to bloom.
- Add flour and mix into a cohesive dough.
- Wrap with plastic wrap and place in the refrigerator for 24 hours to 5 days.
- Divide seed dough into 4 equal portions, and store any you aren't using, in the freezer.
Bread Recipe Instructions
- Set oven to 400 ℉
- Place the seed dough, lukewarm water, honey and yeast (if using) in a large Kitchen Aid mixer bowl.
- Fit mixer with paddle attachment, set to stir setting and mix for 1 minute.
- Place the bowl in a warm spot, I like the top of the oven for this, and allow the yeast to bloom. About 10 minutes.
- Switch your Kitchen Aid mixer to the hook attachment.
- Add the flour, then salt.
- Set mixer to speed 2 and mix for 3 minutes.
- Increase speed to setting 4 and continue mixing until the dough is smooth, elastic and pulls away from the sides of the bowl, about 15 minutes.
- Lightly dust your hands with flour and toss some on your clean work surface.
- Form the dough into a ball.
- Cut the dough into 4 equal parts. Store 3 portions in the freezer for a later use (Ziploc freezer bags work great).
- Lightly coat a ceramic bowl with 2 tbs of olive oil and place your dough ball inside, wrap with plastic wrap and place the bowl near your oven or a warm area (70-75 ℉).
- Allow the dough to rise for about 1 hour, size will increase by double.
- Place dough back on your floured work surface and flatten the air out.
- You are going to shape the dough into a football by first creating a rectangle.
- Next, fold the 2 long sides, toward the center so they meet in the middle.
- Flip it over and taper the ends.
- You really can get creative with your baking pan here, but if you have it, a baking stone (or cast iron skillet) works the best! Whatever you are using, dust it lightly with flour and cornmeal. Place your dough on the baking pan and cover it loosely with a flour dusted kitchen towel.
- Leave it in a warm place and allow to rise until doubled in size, about 20 minutes.
- Slash the dough with 3 horizontal cuts, using a VERY sharp paring knife.
- Pop the loaf in the oven, and spray with water.
- Bake until dark golden brown, should sound very hollow when tapped on the bottom.
- This recipe is a great base for several variations, add herbs, olives, dried fruits, get creative bread making should be fun!