Italian Bread
1135kcal
Ingredients
Main Dough
- 480 g Bread flour
- 20 g Potato flour or tapioca/cornstarch
- 20 g Dry milk powder or dairy-free powdered creamer
- 4 g Dry instant yeast
- 320 g Water plus 20–40 g extra if dough feels too stiff
- 10 g Salt
- 30 g Sugar
- 30 g Olive oil
Topping
- Sesame seeds for coating loaves
Equipment
- Stand Mixer fitted with dough hook
- Baking Tray or Baguette Tray
- Spray Bottle for water misting
- Sharp Bread Lame or razor blade
Method
Mixing & Kneading
- In the bowl of a stand mixer, combine all main dough ingredients: 480 g bread flour, 20 g potato flour, 20 g dry milk powder, 4 g instant yeast, 320 g water, 10 g salt, 30 g sugar, and 30 g olive oil.
- Knead on low speed (or KitchenAid speed 3) for 5–7 minutes until well incorporated.
- Increase mixer speed to medium and knead for 10 more minutes until smooth and elastic.
If the dough feels too stiff, add 20 g extra water and continue kneading; add up to 10–20 g more if needed until smooth.
Bulk Proof & Shaping
- Cover the dough and let it proof for 2 hours at 78–86°F (28–30°C) until doubled or more in volume.
- Turn dough onto a clean surface and divide into 2 equal pieces.
- Shape each piece as a batard: fold the top two corners inward to form a triangle, then roll the top down tightly into itself to create a smooth, tight cylinder.
- Lightly spray each shaped loaf with water and roll generously in sesame seeds.
Final Proof & Bake
- Transfer shaped loaves onto a baking tray or baguette tray. Cover loosely and let proof for 1 hour at 78–86°F (28–30°C) until doubled and puffy.
- Preheat oven to 450°F (232°C).
- Make diagonal slashes across the tops with a lame and spray the loaves lightly with water.
- Bake at 450°F for 10 minutes. Lower heat to 400°F (204°C) and bake for 15–20 additional minutes until golden brown.
- Remove from oven and let cool completely on a wire rack before slicing.
Nutrition
Calories1135kcalCarbohydrates203gProtein34gFat19gSaturated Fat3gPolyunsaturated Fat3gMonounsaturated Fat11gCholesterol2mgSodium2011mgPotassium539mgFiber7gSugar21gVitamin A223IUVitamin C1mgCalcium175mgIron2mg
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.