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Italian Bread

Authentic Pane Bianco Italian Bread

119kcal
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Prep 30 minutes
Cook 30 minutes
Rise & Rest Time 3 hours 30 minutes
Total 4 hours 30 minutes
A spectacular recipe for traditional Italian table bread, boasting a crisp, blistered exterior crust and a remarkably soft, open, and chewy interior. Utilizing a simple same-day autolyse approach, this high-hydration dough maximizes natural gas retention without requiring a multi-day fermentation, resulting in a beautiful artisanal loaf perfect for sandwiches or dipping.
Servings 16 slices
Cuisine Italian

Ingredients

The Main Bread Dough

Equipment

  • Stand Mixer (fitted with the dough hook attachment)
  • Baking Stone or Large Sheet Pan
  • Sharp Bread Lame or razor blade
  • Kitchen Scale
  • Parchment Paper
  • Spray Bottle (for creating oven steam)

Method

Autolyse and Gluten Mixing
  1. In your stand mixer bowl, combine the lukewarm water and dry instant yeast. Whisk gently until the yeast is fully dissolved. Add the 500g of bread flour. Mix on low speed for 1 to 2 minutes just until a shaggy, uneven dough forms and no dry flour remains.
  2. Cover the bowl with a damp cloth or plastic wrap and let the mixture rest undisturbed for 30 minutes. This built-in autolyse phase allows the flour to completely absorb the water, making the dough much easier to knead.
  3. Remove the cover and add the 10g of fine sea salt along with the olive oil (if using). Turn the mixer to medium speed and knead for 8 to 10 minutes. The high-hydration dough will look very wet at first, but it will slowly pull away from the sides of the bowl to form a smooth, elastic, and slightly sticky mass.
Bulk Rise and Shaping
  1. Shape the kneaded dough into a neat ball and place it into a greased bowl. Cover tightly and let it rise at room temperature for 2 hours, or until it has cleanly doubled in size. Perform one set of stretch-and-folds at the 1-hour mark to strengthen the dough structure.
  2. Turn the proofed dough onto a lightly floured work surface. Using a bench scraper or sharp knife, divide the dough into two equal pieces weighing roughly 425 grams each.
  3. Pat each piece gently into a rough rectangle. Fold the top edge down to the center, then fold the bottom edge up over it, sealing the seam firmly with the heel of your hand. Roll the dough slightly under your palms to create a classic oval oblong loaf (Batard shape). Repeat for the second piece.
Final Proof and High-Heat Baking
  1. Place the two shaped loaves seam-side down onto a baking sheet lined with parchment paper, leaving plenty of space between them. Cover loosely and let them proof at room temperature for 1 hour until puffy.
  2. While the loaves are proofing, preheat your oven to 425°F (220°C). If you are using a baking stone, place it on the middle rack to heat up. Place an empty metal pan on the bottom rack for steam.
  3. Just before baking, use a sharp bread lame or razor blade to make three swift, diagonal slashes across the top of each loaf.
  4. Slide the parchment paper with the loaves directly onto your hot baking stone or sheet pan. Quickly pour 1 cup of hot water into the empty bottom pan to generate a burst of steam, and shut the oven door immediately.
  5. Bake at 425°F (220°C) for 25 to 30 minutes until the crust turns deep golden brown and the loaves sound completely hollow when tapped on the bottom. Cool thoroughly on a wire rack before slicing.

Nutrition

Calories119kcalCarbohydrates23gProtein4gFat1gSaturated Fat0.2gPolyunsaturated Fat0.3gMonounsaturated Fat1gSodium244mgPotassium34mgFiber1gSugar0.1gVitamin A1IUVitamin C0.001mgCalcium6mgIron0.3mg

Notes

  • Adjusting to High Hydration: This recipe features a 70% hydration level, which creates the signature open and chewy Italian crumb but can feel quite sticky to handle if you are used to lower-hydration doughs. Refrain from adding extra flour during the kneading process; the stickiness is exactly what yields a soft interior. Dust your hands lightly with flour or oil them slightly when shaping the final oval loaves.
  • The Role of the Steam Bath: To achieve a truly traditional, shatteringly crisp, and blistered crust, steam is absolutely non-negotiable. The steam delays crust formation during the first 10 minutes of baking, allowing the slashes to open up completely for maximum oven spring. If you don't want to pour water into a tray, you can heavily mist the oven walls with a clean spray bottle three separate times during the first 5 minutes of baking.
  • Adding Olive Oil for Softness: While authentic Italian table bread can be made with just flour, water, yeast, and salt, adding a small 10g splash of high-quality extra virgin olive oil works wonders. The fat coats the gluten strands slightly, keeping the interior crumb incredibly soft for an extra day or two and preventing the bread from drying out quickly after slicing.
  • Overnight Retard Variation: If you want to develop a deeper, more complex flavor profile similar to sourdough, you can modify the rise schedule. After completing the 2-hour bulk rise and performing your stretch-and-folds on day one, place the covered container directly into the refrigerator for 12 to 18 hours. The next morning, shape the cold dough immediately and allow it to proof for 90 minutes on the counter to take the chill off before scoring and baking.

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