Authentic Italian Artisan Bread
This Authentic Italian Artisan Bread recipe has been a cherished staple in my kitchen for nearly two decades. Originating from a humble flour package, I've meticulously refined the method over the years, resulting in a bread that is both simple and deeply satisfying. With just five ingredients—flour, water, sugar, salt, and yeast—this recipe calls for no added fats, making it a wholesome choice for your meals. The texture is airy, with a golden crust on the outside and a soft, chewy interior. Bake two lovely loaves and savor their delightful aroma as they fill your home. Don't forget to save a loaf; slightly stale bread is perfect for elevating your French toast to gourmet status!
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
warm water
2 cups (not over 110 degrees)
sugar
1 tablespoon (granulated)
yeast
1 tablespoon (active dry or instant)
salt
1 tablespoon (table salt or sea salt)
unbleached flour
5 1/2-6 cups (plus more for kneading)
cornmeal
as needed (for sprinkling)
boiling water
2-3 cups (optional for traditional baking)
Instructions
1
In a large mixing bowl, combine warm water (not exceeding 110 degrees Fahrenheit) with sugar and yeast. Allow it to sit for about 5-10 minutes until the mixture becomes frothy, indicating that the yeast is active.
2
Gradually stir in salt and 5 1/2 cups of unbleached flour, mixing thoroughly with a wooden spoon or dough whisk until the dough starts to pull away from the sides of the bowl. Add additional flour as needed to achieve the right consistency.
3
Turn the dough out onto a lightly floured surface. Knead the dough for about 3 minutes until it's smooth and elastic. Let it rest for 5 minutes.
4
While the dough is resting, scrape any leftover dough from the mixing bowl and grease it lightly with cooking spray or a bit of oil.
5
After the rest period, knead the dough for an additional 3 minutes. The dough should be bouncy and smooth by now.
6
Form the dough into a ball and place it in the greased bowl. Turn the dough once to coat the top with oil. Cover the bowl with a damp towel or plastic wrap.
7
Allow the dough to rise in a warm area until it has doubled in size, which should take approximately 1 to 2 hours.
8
Once risen, punch down the dough to release any air bubbles. For a lighter texture, you can let it rise again until doubled in size, but this step is optional.
9
After the final punch down, knead the dough briefly to restore its structure.
10
Divide the dough into two equal halves and shape each half into loaves. Pat each portion into a rectangle (8 x 12 inches) and roll tightly from the short end. Pinch the ends to seal.
11
Place the loaves seam-side down on a baking sheet generously sprinkled with cornmeal. Slash the tops of the loaves with a sharp knife for aesthetic and functional purposes. Cover and let them rest for another 10 minutes.
12
For a quick baking method, brush the loaves with cold water and place them directly on the rack of a cold oven. Bake at 400°F (204°C) for 35-40 minutes until golden brown and sounding hollow when tapped on the bottom.
13
For a traditional approach, allow the loaves to rise again for 45 minutes. Preheat your oven to 450°F (232°C) for 15 minutes. Place 2-3 cups of boiling water in a roasting pan and place it on the bottom rack to create steam. Bake the loaves on the rack above for 20 minutes, then turn off the oven, leaving them inside for an extra 5 minutes to enhance the crust.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are the main ingredients for this Italian Artisan Bread?
The bread is made using five basic ingredients: unbleached flour, water, sugar, salt, and yeast.
What is the maximum temperature for the warm water?
The water should be warm but not exceed 110 degrees Fahrenheit.
How long should the yeast mixture sit to become frothy?
Allow the yeast, sugar, and water mixture to sit for approximately 5 to 10 minutes.
What type of flour is recommended?
Unbleached flour is recommended for this recipe.
How much flour is typically needed?
The recipe calls for 5 1/2 to 6 cups of flour.
What type of yeast can be used?
You can use either active dry or instant yeast.
Does this bread contain any fat?
No, this is a fat-free recipe with no added oils or fats in the dough.
How long is the initial kneading process?
Knead the dough for about 3 minutes until it is smooth and elastic.
Why is there a rest period during kneading?
The dough should rest for 5 minutes between the two 3-minute kneading sessions to improve texture.
How long does the dough need to rise?
The dough should rise in a warm area for approximately 1 to 2 hours.
How do I know when the dough has finished its first rise?
The dough is ready when it has doubled in size.
What should I do after the dough has risen?
Punch down the dough to release air bubbles before shaping.
Is a second rise necessary?
A second rise is optional but can result in a lighter texture.
How many loaves does this recipe produce?
This recipe makes two loaves of bread.
What size should I pat the dough into before rolling?
Pat each portion into an 8 x 12 inch rectangle.
How do I shape the loaves?
Roll the dough tightly from the short end and pinch the ends to seal.
Why is cornmeal used?
Cornmeal is sprinkled on the baking sheet to prevent sticking and add texture to the bottom crust.
Why should I slash the tops of the loaves?
Slashing serves both aesthetic purposes and functional purposes during the baking process.
What is the quick baking method?
Brush loaves with cold water and place them in a cold oven, then bake at 400°F for 35-40 minutes.
What temperature is used for the traditional baking method?
The traditional method requires preheating the oven to 450°F.
How is steam created in the traditional baking method?
Place a roasting pan with 2-3 cups of boiling water on the bottom rack of the oven.
How long do I bake the bread using the traditional method?
Bake for 20 minutes, then turn off the oven and leave the bread inside for 5 additional minutes.
How do I know the bread is fully baked?
The bread should be golden brown and sound hollow when tapped on the bottom.
What is the texture of this artisan bread?
It has an airy texture with a golden crust and a soft, chewy interior.
Can I use sea salt?
Yes, you can use either table salt or sea salt.
What can I do with leftover or stale bread?
Slightly stale bread from this recipe is perfect for making gourmet French toast.
Should I grease the mixing bowl?
Yes, grease the bowl lightly with cooking spray or oil before the rising process.
How do I prepare the dough for the rise?
Form it into a ball, place it in a greased bowl, and turn it once to coat the top with oil.
What should I cover the bowl with during the rise?
Use a damp towel or plastic wrap to cover the bowl.
How long should the shaped loaves rest before baking?
The shaped loaves should rest for about 10 minutes before going into the oven.