Classic Italian Bread
Been thinking about learning to bake bread at home? Then give this classic Homemade Italian Bread a shot!
Servings: 32 slices
Calories: 86kcal
Ingredients
For the Starter (aka poolish)
- 1¾ cups bread flour
- pinch instant dry yeast
- 1 cup warm water
For the Final Dough
- 1 cup warm water
- 1 tsp malt syrup or honey
- 4 cups bread flour
- 3½ tsp active dry yeast
- 2¼ tsp salt
Instructions
For the Starter
- In a medium bowl, combine all Starter ingredients (bread flour, yeast and water). Stir until well combined. Cover with plastic wrap and let sit at room temperature overnight (12-16 hours).
For the Final Dough
- Transfer the Starter into the bowl of a stand mixer fitted with the dough hook attachment. (Note: This dough can be made by hand, but you will need to knead it about twice as long as the time included in the instructions below.)
- Add the water and malt syrup (or honey) to the bowl and mix on low speed until smooth (2-3 minutes).
- Next, add the flour, yeast and salt. Mix on low-medium speed for 3-4 minutes.
- Place the dough in an oiled bowl, cover and let rise in a warm location (~80°F) for 45 minutes.
- Turn the dough out onto a well-floured countertop, sprinkle the top with 1-2 Tbsp of extra flour and then flatten dough into a large square. Fold dough into thirds—similar to how you would fold a letter. (See photos in post for visual guide.)
- Cover with a towel and let dough rise in a warm location for another 45 minutes.
- Divide the dough into two pieces of equal weight. Cover with plastic wrap and let dough rest on the countertop for 10 minutes.
- Working with one piece of dough at a time, flatten dough into a square and then fold into thirds. Shape the dough into a loaf by firmly rolling it back and forth with the seam down. (Tip #1: The loaf should be roughly 16” long and the center should be a bit thicker than the ends. To accomplish this, simply put more pressure on the edges of the dough as you roll it into the elongated shape.) (Tip #2: If the dough shrinks back while you are trying to shape it into a loaf, then just let it sit covered on the countertop for an extra 5-10 minutes. The dough will relax, and it will be easier to shape.)
- Generously dust two pieces of parchment paper with cornmeal. Place the shaped loaves on the cornmeal-dusted parchment. Cover very lightly and let rise in a warm location for 75-80 minutes.
- Preheat the oven to 450°F.
- Dust the tops of the loaves with flour. Using a sharp knife, place 3 diagonal slashes into the top of each loaf. The slashes should be about 3-4” long and about ½” deep.
- Bake at 450°F for 25-30 minutes, or until loaves are deep golden brown (but not burnt!) in color.
- Let dough cool fully on wire racks before slicing. (Note: This is difficult to do as the freshly baked bread smells delicious!)
Nutrition
Calories: 86kcal | Carbohydrates: 17g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 166mg | Potassium: 35mg | Fiber: 1g | Sugar: 1g | Calcium: 4mg | Iron: 1mg
