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Close up of a flour-dusted Crusty Italian Bread showing texture and diagonal scores. (Crusty Italian Bread)

Crusty Italian Bread: The Ultimate Artisan Loaf Recipe

Master the art of Crusty Italian Bread with this easy recipe. Features a flour-dusted, golden-brown crust and a soft, airy crumb with large holes. Perfect for bruschetta, dipping, or gourmet sandwiches at home.
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Prep Time 3 hours 20 minutes
Cook Time 35 minutes
Total Time 3 hours 55 minutes
Servings: 1 loaf
Course: Bread, Side Dish
Cuisine: Italian
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 3 ½ cups Bread Flour 438g, plus extra for dusting
  • 1 ½ cups Warm Water 355ml, 105-110°F
  • 2 ¼ tsp Active Dry Yeast 7g, one standard packet
  • 1 ½ tsp Sea Salt 9g

Equipment

  • 1 Baking Stone or Dutch Oven Essential for crust development
  • 1 Bread Lame or Sharp Knife For scoring the top

Method
 

Prepare the Dough
  1. Dissolve yeast in warm water (355ml) and let sit for 5 minutes until foamy.
  2. Mix flour (438g) and salt, then stir in yeast water. Let the shaggy dough rest for 20 minutes.
Knead and Rise
  1. Knead on a floured wooden surface for 8-10 minutes until smooth and elastic.
  2. Place in an oiled bowl, cover, and let rise for 1.5 - 2 hours until doubled in size.
Shape and Bake
  1. Shape into a rustic oval loaf, dust with flour, and let proof for 45 minutes on parchment paper.
  2. Preheat oven to 450°F (230°C). Make three diagonal artisanal scores on the top. Bake with steam for 25-30 minutes until deep golden-brown.

Notes

Weigh your flour for the most accurate results.
Don't skip the water pan in the oven; steam is vital for the crust texture.