If you’re craving a golden, crackling crust and a pillowy, aromatic crumb, this classic Crusty Italian Bread is here to sweep you off your feet. With just a few simple ingredients, you’ll end up with a loaf so stunning and flavorful, it might just become your new baking obsession!
Why You’ll Love This Recipe
- Bakery-Perfect Crust: That shatteringly crisp shell is pure bliss, and it absolutely rivals anything you can get from a neighborhood bakery.
- Minimal Ingredients, Maximum Flavor: With just flour, water, salt, yeast, and a touch of malt or honey, the flavor and aroma are simply unforgettable.
- Effortlessly Elegant: Most of the magic happens hands-off in the fridge, and you don’t even need to shape the loaf—just let the dough drop and bake!
- Versatile and Shareable: This Crusty Italian Bread upgrades sandwiches, soups, charcuterie platters, or just a cozy snack with olive oil or butter.
Ingredients You’ll Need
It always amazes me how such humble, everyday ingredients can transform into something as magical as Crusty Italian Bread. Each element serves a special role—bringing flavor, structure, or that unbeatable exterior crunch!
- Strong Flour: This high-protein flour gives your loaf that sturdy structure and delightfully chewy crumb.
- Wholemeal Spelt Flour: It infuses subtle nuttiness and a rustic depth that elevates classic Italian bread beyond ordinary.
- Wheat Flour Type ‘0’: The backbone of Italian baking, it adds softness and the familiar open crumb we all crave.
- Water: Good old tap water is perfect, as long as you let it rest for 10 minutes so the chlorine dissipates.
- Dehydrated Beer Yeast: It brings the bread to life, ensuring a gentle, reliable rise and airy interior.
- Salt: Never skip this—salt sharpens flavors and adds balance to the crumb.
- Diastatic Malt (or Honey): This ingredient is the secret to that irresistible golden, crusty finish—no shortcuts here!
Variations
This Crusty Italian Bread recipe is ripe for tweaking! Whether you’re after a little extra flavor, need to adjust for allergies, or want to get creative, there’s plenty of room to make it truly your own.
- Garlic & Herb: Try adding a teaspoon of dried herbs—oregano, rosemary, thyme—and a couple of minced garlic cloves for a savory punch.
- Multigrain Crunch: Swap out some wheat flour for spelt, rye, or add a spoonful of seeds like sunflower or flax for extra texture.
- Semi-Whole Wheat: Increase the wholemeal spelt for a slightly denser loaf with a deeper, earthy flavor profile.
- Sourdough Touch: Replace a portion of the yeast with sourdough starter for tang and a complex finish.
How to Make Crusty Italian Bread
Step 1: Mix the Dough
Start by adding all your flours, malt or honey, and yeast into your stand mixer bowl. Begin mixing at the lowest speed and pour in half of the rested water. As the flour absorbs the water, add the salt. This gentle start ensures your yeast wakes up slowly and evenly, building flavor from the very first stir.
Step 2: Develop the Dough
Continue mixing and slowly add the rest of the water until your dough is soft, smooth, and elastic. Watch for a glutinous, stretchy “windowpane” effect—it means your dough’s structure is just right! Let the dough rest in the mixer bowl for about 10 minutes to allow the gluten to relax.
Step 3: Folding for Strength
Lightly flour your work surface, then turn out your dough for a couple of “folds.” This simple technique (think of folding a letter into thirds) builds internal structure for that coveted chewy crumb. Aim for at least two folds—don’t rush; give it some gentle attention!
Step 4: Long, Slow Rise
Place the dough into an oiled bowl, cover with plastic wrap, and set it in the fridge. Let it rise for about 20 hours (it will double in size and fill your kitchen with anticipation). For a faster bake, you can let it rise at room temp for three hours, but patience brings out the best flavor and texture for authentic Crusty Italian Bread.
Step 5: Bake to Perfection
Preheat your Dutch oven in the oven at 230°C. Once it’s blazing hot, carefully remove it (don’t burn yourself!), and plop the dough right in—no fancy shaping needed. Pop on the lid and bake for 30 minutes, then uncover and lower to 200°C for another 15 minutes. Crack the oven door during the last 5 minutes for the ultimate crispy crust. Cool on a rack and resist cutting in too soon—it’s worth the wait!
Pro Tips for Making Crusty Italian Bread
- Rest Your Water: Letting your tap water sit at room temperature for 10 minutes helps any chlorine dissipate, which keeps the yeast happy and fermentation smooth.
- Don’t Rush Folds: Each fold during the first knead strengthens the dough, resulting in that open, airy crumb typical of Italian bread.
- Dutch Oven Magic: Baking inside a preheated Dutch oven locks in steam, giving you an authentically crispy crust and a perfect loaf shape every single time.
- Oven Door Trick: Keep the oven door cracked during the last five minutes to drive off excess moisture—this is the secret to keeping the outside wonderfully crisp while the inside stays tender!
How to Serve Crusty Italian Bread
Garnishes
Fresh herbs like rosemary or thyme, a swirl of extra virgin olive oil, or even a sprinkle of flaky sea salt make this Crusty Italian Bread a feast for all your senses. Serve warm and let everyone tear off rustic chunks—bread this good needs little adornment!
Side Dishes
This bread is meant to be shared and savored with company! Pair it with hearty Italian soups, vibrant salads, or alongside a decadent cheese and charcuterie board. And of course, it makes the ultimate partner to your favorite pasta dishes.
Creative Ways to Present
Slice the bread and toast for bruschetta, tear into rustic hunks and pile into a bread basket, or hollow out small rounds to serve as edible soup bowls. For a fun twist, offer a “build your own crostini” board and let guests get creative!
Make Ahead and Storage
Storing Leftovers
To keep your Crusty Italian Bread at its best, store leftover slices in a paper bag or wrapped in a cotton towel at room temperature. This helps preserve its delightful crunch for a day or two—if it lasts that long!
Freezing
This bread freezes brilliantly! Slice and wrap tightly in plastic, then store in a freezer bag. When a craving hits, you’ll have homemade bread ready in minutes—just thaw and reheat for fresh-from-the-oven flavor and crust.
Reheating
For that just-baked magic, reheat bread in a hot oven (about 180°C/350°F) for 8–10 minutes. If the crust softens after storage, this step perks it back up perfectly. A light spritz of water on the crust ensures the signature crunch returns!
FAQs
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Can I make Crusty Italian Bread without a Dutch oven?
Yes! While a Dutch oven creates the ideal steamy environment, you can mimic this by placing a metal pan in the bottom of your oven and pouring in hot water to create steam. Use a baking stone or sheet pan for the loaf and bake as directed.
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Why is my bread dense instead of airy?
Don’t worry—this is totally fixable! Make sure to knead thoroughly to develop gluten, be patient with the long rise for complex flavor, and resist adding extra flour during folds so the dough stays light and loose.
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Can I use only one type of flour for this recipe?
Absolutely—Crusty Italian Bread is flexible! Using all bread flour or all “00” wheat flour will still yield delicious results, though the flavor and texture will shift a bit. Play around and find your favorite blend over time!
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Is diastatic malt really necessary, or can I always use honey?
Diastatic malt is traditional and gives the bread an added golden color and crust, but honey is a wonderful substitute—especially for home bakers. Both help with browning and flavor, so use whichever is easiest for you!
Final Thoughts
There’s nothing quite like the aromas and crackle of warm, homemade Crusty Italian Bread wafting from your kitchen. So grab your flours and a Dutch oven, invite your loved ones, and rediscover the simple joy of sharing a slice—because every great conversation starts with good bread. Buon appetito!
PrintCrusty Italian Bread Recipe
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 21 hours 15 minutes
- Yield: 1 loaf
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Learn how to make a delicious and crusty Italian bread at home with this simple recipe. The key to success lies in using a mixture of different flours and following the step-by-step instructions carefully.
Ingredients
Flour Mix:
- 100 gr strong flour
- 100 gr wholemeal spelt flour
- 300 gr wheat flour type ‘0’
Other Ingredients:
- 350 gr water
- 2 gr dehydrated beer yeast
- 8 gr salt
- 3 gr diastatic malt (substitute with honey)
Instructions
- Add Ingredients: Combine flour, malt, and yeast in the mixer bowl.
- Mix: Start mixing at low speed, gradually adding water. Add salt halfway through mixing.
- Kneading: Continue mixing until dough is smooth. Let it rest for 10 minutes.
- Fold the Dough: Work the dough on a floured surface, folding it at least twice.
- Rest the Dough: Place the dough in an oiled bowl, cover with plastic wrap, and refrigerate for about 20 hours or proof at room temperature for 3 hours.
- Preheat Dutch Oven: Preheat the oven with a Dutch oven inside to 230°C.
- Bake: Transfer the dough to the hot Dutch oven and bake covered for 30 minutes at 230°C. Reduce heat to 200°C, uncover, and bake for an additional 15 minutes.
- Cool: Allow the bread to cool on a wire rack before slicing and serving.
Notes
- Malt or honey is crucial for a crusty texture.
- Keep the oven slightly open during the last 5 minutes of baking to prevent a soggy interior.
- Cool the bread on a wire rack for even cooling.
- Using a mixer helps create a uniform texture.
Nutrition
- Serving Size: 1 slice
- Calories: 180 kcal
- Sugar: 1g
- Sodium: 300mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg