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
Units
Scale
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
