Description
A rustic Italian bread with a crisp crust, chewy interior, and signature air pockets, made with a no-knead, overnight fermentation method that delivers authentic flavor and texture with minimal effort.
Ingredients
4 cups all-purpose flour (or bread flour for a chewier texture)
1 1/2 teaspoons salt
1/2 teaspoon instant yeast
1 3/4 cups lukewarm water
Cornmeal or flour, for dusting
Instructions
- In a large bowl, combine flour, salt, and instant yeast. Stir to mix.
- Gradually add lukewarm water and stir until a sticky dough forms. No kneading needed.
- Cover the bowl with plastic wrap and let rest at room temperature for 12 to 18 hours, until doubled and bubbly.
- Transfer dough to a well-floured surface and gently shape into a rectangle, trying not to deflate it.
- Dust a baking sheet or parchment paper with cornmeal or flour, and place the dough onto it, shaping it into a rustic loaf.
- Cover and let rise for 1 to 2 hours, until puffy.
- Preheat oven to 450°F (230°C) with a baking stone or upside-down baking sheet inside.
- Gently slide the parchment paper with dough onto the preheated surface.
- Bake for 20 to 25 minutes, until golden brown and the loaf sounds hollow when tapped.
- Cool on a wire rack before slicing.
Notes
Use bread flour for a chewier texture.
Add herbs like rosemary or thyme for extra flavor.
Longer fermentation yields a tangier taste.
Sprinkle sea salt on top before baking for a flavor boost.
Store in paper or parchment to keep crust crisp; freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 0g
- Sodium: 280mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
