Description
This classic Italian bread recipe yields a deliciously crusty loaf with a soft and chewy interior, perfect for sandwiches or as a side to any meal. With simple ingredients and straightforward steps, it’s a great homemade bread to enhance your baking skills.
Ingredients
Yeast Mixture
- 2 ¼ teaspoons active dry yeast (1 packet)
- 1 teaspoon granulated sugar
- 1 cup warm water (about 110°F)
Dough
- 2 ½ cups bread flour (or all-purpose flour)
- 2 tablespoons olive oil
- 1 teaspoon salt
Instructions
- Activate Yeast: In a large bowl or the bowl of a stand mixer, combine the yeast, sugar, and warm water (around 110°F). Let it stand for 5 to 10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Mix Dough: Add 2 cups of flour, olive oil, and salt to the yeast mixture. Stir with a wooden spoon or use a dough hook on low speed until a rough dough forms.
- Knead Dough: Turn the dough onto a lightly floured surface and knead by hand for about 10 minutes, gradually incorporating the remaining flour as needed until the dough is soft, smooth, and elastic. Alternatively, knead with a stand mixer on medium speed for 5 minutes, adding remaining flour as needed.
- First Rise: Shape the dough into a ball and place in an oiled bowl, turning to coat. Cover with plastic wrap and let the dough rise for 1 hour or until doubled in size.
- Shape & Second Rise: Preheat the oven to 400°F. Line a baking sheet with parchment paper, a silicone mat, or lightly grease it. Punch down the dough on a floured surface and shape it into a 12-inch batard (torpedo shape). Transfer the dough to the prepared baking sheet, cover with a tea towel, and let it rise again for 20 to 30 minutes until puffy.
- Score & Bake: Use a bread lame, razor blade, or serrated knife to make several ¼-inch deep slits across the surface of the loaf. Bake for 20 to 25 minutes or until the crust is golden brown. Remove from oven and cool completely on a wire rack before slicing.
Notes
- Warm water should be about 110°F to properly activate yeast without killing it.
- Kneading the dough properly is key to developing gluten and achieving a good texture.
- Letting the dough rise twice is important for a light, airy crumb.
- Using a bread lame to score helps control the loaf’s expansion during baking and adds a professional look.
- Cool the bread completely before slicing to avoid a gummy interior.
