Italy shared by an Italian: cookbooks, recipes, stories, and a newsletter

this site has only

HUMAN-GENERATED CONTENT

crusty Italian bread recipe

The dough of this rustic and crusty Italian bread recipe is a little hard-working, and you need time for rising. But it’s worth the effort: think of the bruschetta you’ll make with it! Also, you can use a stand mixer to optimize time and fatigue.

This recipe for crusty Italian bread is made with a bread cloche for the oven, but you can use a dutch oven as well. 

Italian bread recipe
Italian bread recipe authentic crusty bread recipe

Here’s my affiliate link (which means I get a little fee, let’s say a coffee, if you purchase it) for the bread cloche I used and liked quite much using.

the last cookbooks

VENICE

The city of Opulence.

FLORENCE

The city of Renaissance.

MATERA

The city of Sassi.

pane casereccio recipe #gourmetproject #italianrecipe #breadrecipes
Print

Italian bread recipe

Course Italian bread recipes
Cuisine Italian
Author Claudia Rinaldi | Gourmet Project

Ingredients

  • 8.8 oz 0 (or Manitoba) flour 250 gr
  • 1 teaspoon sea salt (I use pink Himalayan) 8 gr - 0.3 oz
  • 1 teaspoon confectionary sugar 8 gr - 0.3 oz
  • 1/2 teaspoon dried yeast 5 gr - 0.2 oz
  • 8.8 oz warm water (you’ll probably use less, it depends on the flour quality) 250 gr
  • 2 tablespoons of cow milk

Instructions

Day 1

  1. In the stand mixer bowl (dough hook on) mix flour, salt, sugar, and yeast. Add the water, a tablespoon at the time u4ntil you get a ball that sticks to the hook (keep speed medium/low). You should aim for an elastic, sticky dough.
  2. Cover dough with a kitchen cloth and let rise 1.5 hours in a warm, sheltered spot of the house (when winter I place it near the radiator).
  3. Work the dough with your hands for a few minutes. Place it in a bowl, cover it with plastic and refrigerate overnight (at least 12 hours).

Day 2

  1. Take the dough out of the fridge and work it with your hands, folding it over itself more than a couple of times. Finally, form a ball and place it on a floured oven tray (or the base of the bread cloche).
  2. Carve a cross on the top with a sharp knife.
  3. Cover it with a bowl and let rise 1.5 hours.
  4. Brush a little milk over the surface of the dough and sprinkle some flour all over it.
  5. Place the tray in the room temperature oven and bring temperature to 240°C. When you get to that temperature bake 20-30 minutes until you get a light brown-golden crust.
enjoy your pane casereccio!

Claudia