Italian Bread

Ingredients

600g Bread Flour (I use king arthur)

605g Water

2 1/4 tsp Salt

1/4 tsp Active Dry Yeast

Directions

1. Add flour, salt, and yeast to a large mixing bowl and gently mix.

2. Add water and stir until fully combined. The dough will be sticky—that’s normal.

3. Let It Rise: Cover the bowl with plastic wrap and let sit at room temperature for 16–24 hours (I recommend closer to 24 hours for best texture).

4. Prepare for Second Rise: Line a small (4-quart) Dutch oven with parchment paper on all sides. Uncover the dough and gently swirl it with your finger to deflate.

5. Transfer the dough into the Dutch oven. Cover with the lid and let sit for 90–120 minutes.

👉 About 30 minutes before baking, preheat your oven to 450°F

6. Bake with the lid on for 45 minutes

7. Remove the lid and bake for an additional 10 minutes, until golden brown

8. Remove bread from the oven and Dutch oven

9. Let cool for 30–60 minutes before slicing

10. 🤍 Enjoy

Notes

The long rise is what gives this bread its texture and flavor.

Do not skip the cooling time, it helps the bread set properly.

Dough will be sticky, this is what creates that spongy inside + crispy crust.