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Rustic Italian Crusty Bread

Rustic Italian Crusty Bread: No-Knead Magic at Home

Experience the joy of making Rustic Italian Crusty Bread at home with this no-knead recipe, delivering a delightful artisan loaf.
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Prep Time 2 hours
Cook Time 45 minutes
Cooling Time 30 minutes
Total Time 3 hours 15 minutes
Servings: 8 slices
Course: Snacks
Cuisine: Italian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Bread Dough
  • 3 cups all-purpose flour Substituting with bread flour gives a chewier texture.
  • 2 teaspoons sea salt Kosher salt works well as a substitute.
  • 1.5 cups warm water Ensure it's warm, not hot.
  • 1 teaspoon instant yeast If using active dry yeast, bloom it in water first.
Optional Flavor Additions
  • fresh herbs Add rosemary or oregano for flavor.
  • garlic Incorporate finely minced garlic for aroma.

Equipment

  • Mixing Bowl
  • Whisk
  • wooden spoon
  • Dutch oven
  • Pizza stone
  • cooling rack

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine 3 cups of all-purpose flour, 2 teaspoons of sea salt, and 1 teaspoon of instant yeast. Mix thoroughly with a whisk.
  2. Gradually pour in 1 ½ cups of warm water while stirring with a wooden spoon or spatula until a soft, sticky dough forms.
  3. Cover the bowl loosely and let the dough rise for 2-3 hours until doubled in size.
  4. Transfer the dough to a floured surface and fold into a ball. Score the top with an 'X' or shallow cuts.
  5. Preheat your oven to 450°F (232°C) at least 45 minutes before baking, placing a Dutch oven or pizza stone inside.
  6. Transfer the dough onto the hot pizza stone or in the Dutch oven and bake for 30-45 minutes until golden brown.
  7. After baking, transfer the bread to a cooling rack and let it cool for at least 30 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 30gProtein: 4gFat: 0.5gSaturated Fat: 0.1gSodium: 300mgPotassium: 50mgFiber: 1gIron: 1mg

Notes

Allow the dough to rise for the full 2-3 hours for maximum flavor and texture. Let the bread cool completely for the best results.

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