Ingredients
- Bread Flour (500g): High protein content (12–14%) provides structure.
- Substitute all-purpose flour if needed, but expect a slightly less chewy texture.
- Water (400ml): Lukewarm water (75°F/24°C) activates the yeast steadily.
- Salt (10g): Enhances flavor and controls fermentation speed.
- Instant Yeast (0.5g): A tiny amount ensures slow, steady rising.
- Optional: Add 1 tablespoon of olive oil for a softer crust.
Instructions
Day 1: Mixing & Fermentation
- Combine Ingredients:
- Mix 500g flour + 400ml water until no dry spots remain.
- Add 10g salt + 0.5g yeast. Mix for 30 seconds.
- Rest: Cover the bowl and let it sit for 12–18 hours at 70°F (21°C).
- Tip: Longer fermentation creates a tangier flavor.
Day 2: Shaping & Baking
- Preheat: Place a Dutch oven in a cold oven. Heat to 450°F (230°C) for 45 minutes.
- Shape Dough:
- Scrape dough onto a floured surface. Fold edges into the center 4 times.
- Let it rest uncovered for 30 minutes.
- Bake:
- Transfer dough to parchment paper. Score the top with a knife.
- Bake covered for 30 minutes. Remove the lid and bake for 15 more minutes until deep brown.
- Pro Tip: Drop an ice cube into the Dutch oven for extra steam.
Notes
- Measure by Weight: 500g flour = ~3¾ cups, but scales vary.
- Control Fermentation:
- Too cold? Extend time by 2–4 hours.
- Too warm? Reduce time to avoid overproofing.
- Troubleshooting:
- Dense loaf? Underproofed ferment longer next time.
- Flat loaf? Overproofed reduce fermentation time.
- Use Sticky Dough: Wet hands to handle without frustration.
- Prep Time: 2 hours and 15 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (1/6 of the loaf)
- Calories: 230 kcal
- Sugar: 0g
- Sodium: 779mg
- Fat: 1g
- Saturated Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 0mg