Easy and quick Italian rustic crusty bread at home, no knead, no machine, no dutch oven, with only 2 hour rise time. Made by hand, with active dry instant yeast, flour and water and baked on a hot pizza stone.
I made us the perfect bread for soups, stews, bruschetta and to use for sandwiches / panini all week long.
A spin on my Italian pizza dough, except I use warm water to make the bread. Mix together flour, salt and instant yeast and let it rise for 2 hours.
Yes, just 2 hours for crusty bread you guys!
Then you bake it on a preheated pizza stone (<–amazon), for a peasant style loaf that crackles in your hands like a dream, yet still soft on the inside. Perfect for dipping or to dunk into a bowl of vegetable soup.
A good homemade bread will have a soft, fluffy center with big holes and a crust that crackles in your hand with even a gentle squeeze. Very important to not overwork the dough If you are looking for holes in your bread like the ones in the photo.
I swear there’s nothing like the magic of a pizza stone, however you could also bake it inside a cast iron skillet or dutch oven If you really wanted to.
How to serve and eat rustic crusty bread:
- dip in olive oil and fresh herbs.
- serve with this Potato Jackfruit Stew, Zuppa Toscana, tomato soup or beef stew
- make the ultimate tomato bruschetta
- enjoy it with fresh or roasted tomatoes
- just tear a crusty corner while still warm like nobody’s watching and spread some grass fed butter on it.
- add 2 tablespoons of rosemary to the dough, 3/4 cup of sliced black olives or sprinkle the top with poppy seeds before baking.
What makes the bread crusty ?
The secret is a bowl of water steaming under the pizza stone while the bread is baking. Steam makes crusty bread!
How to store:
Allow the loaf to cool off completely. Place it in a plastic bag and store on the kitchen counter at room temperature for a couple of days. I would not recommend freezing this kind of bread, instead If you find yourself with a stale chunk simply do as the Italians do! Make a big pot of Ribollita or this Tuscan Papa Al Pomodoro soup.
Easy and quick Italian crusty bread recipe you can make at home. No knead, no machine, with only 2 hour rise time. Made with active dry instant yeast, flour and water and baked on a hot pizza stone.
- 1 package instant dry yeast 1/4 oz
- 6.25 c all purpose flour + more for dusting
- 2 tsp sea salt
- 3 c warm water
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In a large mixing bowl or your kitchen aid mixer add the flour, salt and yeas. Use a spatula or the paddle attachment and mix to combine.
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Pour in the warm water and keep mixing until everything is incorporated and a soft dough has formed. It will still stick to the bottom of the bowl and that is OK.
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Cover the bowl with some plastic wrap loosely and a tea towel. Allow the dough to rise at room temperature for 2 to 3 hours.
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Preheat your oven to 450”F with a pizza stone inside for about 45 minutes before baking the bread. Fill an oven proof bowl with 2 inches of water and place it on the bottom rack. This will create the steam that will cause the crust to become crispy as it bakes.
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Sprinkle some flour on your kitchen counter and dump the bread dough on it. Flour your hands to help it out of the bowl as it might be sticky.
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With floured hands fold the dough onto itself forming it into a round ball. Do not knead it, do not handle it anymore than you need to. Use a sharp knife and lightly carve an X in the top of the loaf or just make a few cuts across.
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Place the bread dough on top of a lightly floured pizza peel or cardboard and gently slide it on top of the hot pizza stone.
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Bake the bread for about 45 minutes until golden brown all over and cooked through.
Make sure you don't forget the add the dish with water in the oven to create steam If you are after an extra crusty loaf!
Rustic Crusty Bread Recipe Video:
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Thanks so much! My 11 year old daughter and I made this yesterday. It was the first time I’ve made bread, and it was easy and delicious!
awww isn’t bread making so much fun ?! So happy you enjoyed this experience with your daughter, absolutely precious ~Florentina Xo’s
Just made this bread and it came out awesome! I felt like i had just been served a bread at an Italian restaurant in the North End of Boston. My mix was slightly different as i had 3 cups of Caputo 00 flour leftover from some pizzas I made. So I just mixed the flour with 3.25 cups of King Arthur AP flour and it came out great. It was very “glutenny” and sticky, so I was afraid it would come out too dense, but it came out perfect. Went perfect with Tuscan Bean Soup my wife made that evening.
is it okay to use a Pampered Chef stoneware large bar pan?
Sounds good, I’d give it a go. Make sure it is hot that’s all 🙂
Pampered Chef stones can’t be heated over 400’F, nor can they be preheated in the oven (I was a PC rep for 10 years). They are prone to shattering in the oven if you do either of those. Please look for a different type of stone that is oven safe at higher temperatures.
(I know I’m answering this question a few years after it was posted, but hoping this might help people who are just now stumbling across this recipe like I am)
I actually used my pampered chef stone and it was perfectly fine!
I also have a pampered Chef stone and it worked great at 450deg. My bread came out delicious.
Linda the bar pan would be too large and could crack
Food has to be evenly Stripping it on the stoneware or it will crack
Hi Florentina! I was so excited to try this recipe. The crackly crust and wonderful open holes in the bread really got me in the video! I made the bread today, but I don’t think it came out right. First of all…..the 3 cups of water made a dough that was not just soft, but it wouldn’t even come together and stay in a ball. I tried adding some more flour, but didn’t want to add too much and change the texture of the bread. It also didn’t help that my oven seemed to have an issue today, out of the blue, and wouldn’t move from the pre-heat setting! Anyway, the main question I have is about the amount of water called for. Should I just add the water a little at a time and not use the full 3 cups if the dough doesn’t need it?
Hi Joann, sorry for your troubles, ovens not working is so frustrating.
Okay, so that is the tricky part. No 2 flours will ever be exactly the same. I use an all purpose organic flour and usually it is pretty reliable with adding a little more or less flour every time. Feel free to add more flour as you see fit, or a little less water. Just make sure that the dough is still sticky. You don’t want a super dry loaf. Then when you dump it out of the bowl, again flour the surface and your hands/ fingers well. Sprinkle more flour on top and then fold the dough onto itself to form a loaf, as shown in the video below the recipe. It should be totally fine if you don’t overwork the dough.
Oven and stone must be HOT, HOT, we can’t make this without heat. Also, don’t forget the water dish for steam and crusty crust 😉
Thanks for responding to my comment so quickly! I’m hoping to try the recipe again soon, with your suggestions. This first attempt came out extremely heavy and didn’t have the nice holes in the loaf. Hopefully my next try will be successful!
You are welcome. Definitely report back when the oven is back up and running 🙂
I know I’m a few years late, but this is why I advocate for weighing ingredients when baking and not using volume measurements such as cups. 6 cups of flour taken off the top of a fresh bag will weight a lot less than 6 cups taken of the bottom in the bag that has been settling for months. Also will depend on if people are packing flour into a cup or not. With an ingredient like flour, measurements should always be in weight because everyone will measure a cup of flour completely different.
If I use a cast iron pan or dutch oven how long do I preheat it for?
Hi Lisa, I would preheat it with the oven for a good 30 minutes 🙂
I’ll be using my cast iron Dutch oven. Do I need to spray or grease it?
No need, you can place some parchment paper inside to make it even easier to remove the bread with it. Hope that makes sense 🙂
So I followed directions to the letter. The bread was a beautiful work of art and tasted amazing (along with a good quality olive oil dip). The only issue I had was that the bread ended up more dense that I believe it was supposed to. While the crust was perfectly hardened, the center did end up being slightly under cooked. There was no kneeding and minimal handling. I want to try again and would also like to cut in half making 2 smaller loafs. Will this effect the amount of time, and how can I be sure it’s cooked thoroughly? Thank you!
Hi! Thank you for sharing this beautiful. I would like to Teh it but would you have the recipe in grams? I think cup measurement is very subjective and the result would probably be very different. 🙁 thanks!!
Hi Tammie, I always measure with the cups and the results will depend on the kind of flour I use. The same exact brand will take more or less water at different times. If you watch the video you’ll see the dough is wet and sticky when i dump it out of the bowl. I flour my hands very well and just help it along out of the bowl. Then I sprinkle a little more flour on top and shape the loaf without any kneading or handling it more than you must. Trust me, it will work out, you’ll need to learn how to feel it and you’ll be a pro after making it a couple of times.
Not a bread Baker in the past but my grandmother’s did so I said, “I’ll give it a rip!” WELL, four slices later..it’s fabulous!! Just exactly what I was hungering for. Thank you!
I’m never buying bread again. This loaf was perfect, I was worried at first because of the sticky dough but I just floured my hands well and followed the video steps. What can I tell you, we are if all the same day so off to make another. Thank you for another fantastic recipe!
Thank you for this life altering recipe. Since there are only two of us I have cut the recipe in half and it works perfect. I have made this bread three times adding garlic, Italian seasoning, cheese and sliced green olives. AWESOMELY delicious with what ever I add. Thank you soooo much for this recipe!!!
I’ve made bread hundreds of times since I got married 40+ years ago, but I’ve NEVER made one as easy as this one.
It’s so delicious I’m sure I’ll be making it over & over again!
Thank you for sharing!
Woohoo! This is my go to bread recipe always!
Does this recipe make 2 loaves? It seems like a large amount of flour. Also, if I wanted to cut the recipe in half, what would the measurement be for the yeast? Can’t wait to try it!
It only makes 1 loaf, I wouldn’t suggest cutting it in half, it is just an average size loaf.
I just watched your video and I often make bread but it just didn’t look like 6 1/4 cups of flour not did it look like 3 cups of water.. Is the recipe halved in the video?
I would love to try this recipe,
The recipe is correct Sonja. Enjoy!
What is a substitute for a pizza stone? I dont have one and dont want to buy one either. thanks.
Try a cast iron skillet upside down preheated with the oven. Remember to sprinkle some cornmeal of flour on top before sliding the pizza in. Report back 🙂
no cast iron skillet either! 🙁
I dont have a cast iron skillet either 🙁
Can you get one ..?!
I’ve made this recipe successfully several times using a regular old baking pan or cookie sheet. Don’t know if it altered it but everyone loved my bread. Good luck!
Try turning a cookie sheet upside down. That acts like a pizza stone sort of. Also use the pan with water on the lower rack to create the steam needed for a crispy crust.
Hi…your yummy bread is baking in the oven as we speak! It looks so awesome! One question though…you wrote 45 minutes in the oven in the recipe, but the time in the beginning says 35 minutes cooking time. Which is correct? Thanks!
Hi Ingrid, it seems there was a glitch in the recipe plugin. So the bread needs about 40 to 45 minutes in the oven being that your oven has preheated well with a pizza stone or cast iron skillet inside. I hope that helps, sorry I caught your comment kind of late.
Can this dough be cooked in a preheated dutch oven with the lid on? Ive been using that method for other breads. Or can i still use the dutch oven with the lid off and the bowl of water in the bottom of the oven?
yes you can!
Cover on?. How will the stream from the water help it crisp up if I did that?
Thanks
If you cover it you don’t need to worry about the water dish, steam would naturally form.
Holy cow! This bread was so easy to make and so delicious! My family LOVED it. Thank you for sharing this recipe!
Carisssima Florentina, I made the bread and it is amazing except the center is still a little doughy…. Help me !!!! this bread is just too good not to make it again…. Thank you,
Sal
Sal, are you sure your oven was very hot to begin with ? Or that the temperature is accurate ? Your oven might be a little off in which case you’d have to bake the bread longer, I would just test as you go and let that crust get golden brown before taking it out. I hope that will solve the problem, also make sure to use a heated pizza stone or a cast iron skillet that has been heated with the oven. Let me know how it goes next time! ~ Florentina 🙂
This looks wonderful. One day I’ll try it.
By chance you have a recipe for an Italian loaf? I want to make homemade bread to go with my homemade lasagna next week. Yes, I made homemade pasta sheets.
Thank you.
Michael Fedele from Florida
This is an Italian loaf made with pizza dough, literally easiest bread ever! There’s a Ciabatta recipe on here as well If you wanted to try that one, more time consuming tough: https://ciaoflorentina.com/ciabatta-bread-recipe/
I am on my 8th batch! My family and friends thank you, This recipe is perfect just the way it is.. I thank you 10 stars.and then another ten.
Wowza! You made my day, so happy to hear, we love this bread so much, easiest recipe of all times Xo’s
HELP! I baked two loaves today and they looked beautiful on the outside but the inside is still underdone ( a little doughy). I baked them in a dutch covered oven at 500 degrees for 30 minutes with the lid on and an additional 10 minutes without the lid.
Sorry about your trouble Dorrina.The recipe calls for a preheated oven at 450″F with a pizza stone inside. However, you can use the dutch oven method but that also has to be preheated with the oven. Did you preheat it, or was did you use a cold pot ? That will make all the difference for your bread. You can of course cooking longer If staring with a cold dutch oven. Wish I could have been more help. Have a happy holiday! ~ Florentina
Omg thank you!! This was so easy, and so amazing! I just made my first loaf and the satisfaction and pride I feel is hard to describe.
So happy to hear Anna, I know the feeling, I still get excited every time I bake it! haha
Made your Rustic Pizza Dough yesterday using our new Kitchenaid….Loved It! Why don’t you use bread flour in Rustic Italian Bread recipe? May make bread today’s!
Can’t find good pizza dough or Italian bread here in North Georgia.
Thanks again!
Joe
You can use bread flour too, most people always have all-purpose flour on hand so to make it easier for everyone to whip this up I say all-purpose 🙂
I am not sure if someone already asked, but have you ever tried this with whole wheat or multigrain flour?
Hi Sharon, I tried it with a mix of whole wheat pastry flour and all purpose flour. It turned out great too 🙂
Hi Florentina!
made this bread the other night and it turned out just beautifully! I was curious if I wanted to cut the dough into smaller pieces (say 5oz) to make smaller buns, should I give the dough a 2nd rise in the smaller form before baking for obviously less time? I do love the simplicity of the 2 hour rise to bake but buns are sometimes just so handy too! Gotta say I love the sounds of that crust crackle when it comes out of the oven!
Hi Sarah, the process is the same, shape it the way you like from the very start 🙂
Wow, what a lovely dough.
It was so soft. I used floured hands. The bread came out beautiful!
You need to allow us to post pictures of how good this recipe came out.
Thank you. I am looking forward to trying your ciabatta recipe!
5 ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ !
Thank you!!!
Hi Florentina,
I just made this bread it was awesome and even my very picky son loved it. Just one thing though, I used part whole wheat flour and all purpose flour. Would that be why my bread was so dense?
Yes, most definitely when you mix a whole wheat grain you’ll end up with a dense bread every time. Also, try not to overwork the dough 🙂
I love the bread!! Mine just came out a little too doughy. Any suggestions?
Hi Ali, I suspect the pizza stone and the oven didn’t heat up enough. I get the best result when I preheat them for at least 45 minutes, sometimes 1+ hours.
This was fantastic!
Just want to confirm that you place the pan with water on the bottom rack during the preheat? You mention it creates the steam needed during baking but will all the water evaporate during pre heat? Thanks!
If you add the pan of water during preheating of the pizza stone you might have to refill it again after adding the bread. Otherwise just add the water at the same time with the bread.
Thank you!
HI I come from the UK, and I do not know what is meant by 6.25 c flour or 3 c water , is this cups?
Cups 🙂
I’m 65 and retired. My wife and I ate at the North End in Boson. The best bread I had ever eaten. Went on line to find a recipe. I wanted to make Italian bread. Your recipe hit it out of the park.Thank you.. I can make bread right here in NH.
I followed your directions, I thought to the letter. Very tasty BUT it was very heavy when I brought it out of the oven and the holes were very small. Not like your photo. So, what could I have done wrong? Only thing I can think of was mixing too long? Your help would be greatly appreciated as I do like the taste for sure but very heavy.
Hi Ken, sounds like you overworked the dough. After you let it rise and dump it out of the bowl you shouldn’t knead it at all, just carefully shape it into a loaf like in the video. I’ve made this countless times and it always turns out fluffy with lots of holes and super crusty. Hope you give it another try soon, you got this!
Can we cut into it right out of the oven! Or let it rest?
Let it cool off and rest a good 20 minutes.
Can I use active dry yeast (which I already have) instead of the instant.
Yes!
This is my go to bread but I only have active dry right now! Would I need to alter the measurements or just use the same amount of active dry?
I have made it with active dry too, just make sure to use warm water, I didn’t change anything.
Thank you so much for sharing your fabulous recipe! The loaf turned out just like the video. I’m so happy I found your website!
Doing the happy dance over here, nothing like nailing a crusty loaf of bread right ?! Xo’s ~ Florentina
Can you use double 00 flour?
You can but you don’t need to, just all purpose flour works best 🙂
Is it okay to let the dough proof for longer than 2-3 hours?
Sure, I’ve never had issues when I let it go an hour or two longer.
Best bread I ever made or ate! And most simple!
Hi! Love your recipe! Made it a couple weeks and my husband loved it! The only problem i had was my bread stuck pretty badly to the pizza stone :(. I may have needed to flour it more or let it cool longer after taking it out of the oven. Any other recommendations?
Hi Sami, I’ve never had that happen before. The only thing i could think of is that maybe you forgot to preheat the pizza stone with the oven ..? If your stone is super hot just like the oven it would immediately start cooking the crust as soon as it touches it. Definitely sprinkle a little more flour next time before transferring the sough on top. Hope that will fix the issue.
Well that turned out awesome. I like to bake things before bed so i can have them for breakfast, and I’m definitely having a lice of that with a poached egg in the morning. Not to mention the sandwiches, the dipping… basically, I’m pumped but haven’t cut into it yet. But when I knocked on it, it made the amazing hollow sound that good bread should.
I did take the liberty of measuring the flour for anyone else who defaults to grams instead of cups. It’s 1015 g plain white flour. Proceed accordingly with that!
I also baked it on a cast iron griddle instead of a pizza stone or skillet as I have neither of those. I imagine a really hot baking sheet would honestly work just fine, too.
xoxo,
Dannie
http://fashionablyfemme.me
I was cruising the net looking for a good bread recipe because my last three tries we’re anywhere from total fail to only average. Your recipe is awesome! It’s in the oven cooking now and it looks amazing! I can’t wait to cut into it and slather it with butter. All of my prior attempts had oil in them and yours did not and that may behave made the difference. Thanks so much for sharing your gift!
Made this bread yesterday for spaghetti night. Turned it into garlic bread, was delicious and so easy to make. Just a real simple recipe. I bake my bread on a pizza stone on the grill, and it looked just like your picture. Thanks for the recipe.
Unbelievable, crispy on the outside light and fluffy on the outside. Perfect!!!! I followed the recipe, I’m so proud of myself and thankful to you!!!!
When do you put the pan of water in? When you start the oven up, or when you put the loaf in?
When you put the loaf in!
Ciao Florentina,,
Do you put in the dish with water during the 45 minutes preheating time, or only at the same time as the bread goes in?
At the same time as the bread 🙂
Thank you for this recipe. One question. Do I put the water in at the same time as the bread or while the oven is preheating?
At the same time as the bread!
Omg!! This bread is so delicious!! I made it today and it came out perfect. Crunchy, tasty, and a wonderful compliment to any dish. I served it with my Italian Wedding Soup and my husband and we almost are the whole bread. Thank you ever so much for this recipe.
So so happy you loved it Sarah 🙂
Can you use yeast starter with this recipe instead of packaged yeast?
Wow so easy and so good. Was worried I mixed it in Kitchen Aid to long. What speed and how long should it be mixed. Looking forward to making it again!
THIS IS THE RECIPE I’VE BEEN SEARCHING FOR!!! Thank you so much. I made this for company and they were astounded at the perfection! I was about to get rid of my pizza stone, and now I have a new love for the thing! I placed a bit more yeast in so it would rise faster and that worked for me. I thank you for posting this! Now I feel like I can make authentic Italian bread. THANK YOU for telling me to RESIST the temptation to add more flour. I bet that was what I’ve been doing all wrong —
I am soooooo happy you loved it and beyond excited that you listened to the instructions and the bread turned out great! Woohoo! ~ Florentina Xo’s
Huge…. HUGE, “THANKS,” For this AMAZING bread recipe! It came out PERFECT! I am so dancing inside right now, my boyfriend is European and has a infinite love for bread. I just recently started making bread and have found I really enjoy it but need really good instructions. Watched your video 4 times and read and reread your instructions and can not THANK YOU ENOUGH! Totally love bread like this, that beautiful crispy crust and fluffy bread with big holes, just doesn’t get better than this!
Love and Thanks from Seattle and lol my boyfriend said to tell you the same! ❤❤❤
This makes me so happy and doing the happy dance with you, we love bread so much too and this is always a winner with everyone! I make it as often as i can too 🙂
Followed your recipe exactly. Absolutely perfect! The only thing I did different was make 4 smaller loaves out of it. Will definitely make this again. Thank you!
Hi Florenina,
I attempted to make this bread and it came so delicious.
however, my bread had a much denser texture, but very soft.
would you be able to point out what could have possibly gone wrong in my bread making process?
thanks so much for your clear and straightforward instructions.
Much love
Ardy
Hi Ardy! Is it possible that you overworked the dough when you formed your loaf ? That would explain the denser texture.
Delish & paired well with a homade lasagna soup on a cold new england night. Yum. Thanks for sharing & for the tip to not add more flour. I was tempted! Bread came out perfect.
Snowy weather, make bread! Great recipe, delicious flavor. Followed the recipe. Used a stainless cookie sheet that I heated in oven about 30 minutes. Worked great! Made 2 smaller loaves instead of one. I like to freeze and reheat another day( crisps up) very easy to follow…will make again! Thank you!
Wanted to post a pic but did not see where I would do that…
Made this delicious bread today & agree it’s so easy & tastes great. Was wondering a few things, what temp should the water be, I did 120. I used bread flour and it was very heavy. Should it have been all purpose only? Also why weren’t the holes as large as your picture. I didn’t have sea salt, would that make any difference? I used pickling salt. It was really heavy but we ate it anyway. Would love to hear from you. Trying it again after your reply, then will make the pizza dough. Thank you.
Hi Phyllis, I always use all purpose flour when making this but bread flour should be fine. If the bread is too dense it’s a sign of overworking the dough when forming the loaf. So after you let it rise no more kneading, just shaping the loaf with minimal handling. Also overworking the dough will affect the holes so those are connected. Maybe take another look at the video so it makes more sense 🙂
I don’t have a pizza stone but I have a heavy ceramic pot. Will it still yield the same results? Thank you.
Haven’t tried a ceramic pot but if you can preheat it with the oven it should work just fine!
My favourite bread that I’ve ever made.
Thanks for the simple but perfect recipe.
Hey! Quick question, if I use a Dutch oven do I need to keep the lid on or off? Do I still add the water at the bottom with the Dutch?
I’d still add the water at the bottom if cooking with the lid off. If covering the pot no need for the water below as the steam will form inside the cast iron pot.
Just wondering why you can’t freeze this bread?
Technically you can but it won’t be as good as fresh baked, that’s all.
Made the bread following your recipe and it was a SUCCESS!
However, I noticed that the flesh is not as airy as yours. How’d I achieve the airiness or bigger bubbles?
Thanks! Adrean
I recommend watching the video and take care not to overwork the dough when shaping the loaf. If you think you overworked it then give it another 20 minutes on the counter before baking to rise a little bit more. Hope that helps!
If I over worked the dough, do you suggest a second prove?
I would definitely give it at least 20 extra minutes on the counter for sure!
Sitting muching on a piece of this but as toast. Delicious. I made sourdough for a few years, this is hands down, easier and very pretty too! I wonder if I could put it in a baneton to rise for say 10 minutes after the first rise? or would that make things get weird?
A friend would like to know if she could use buckwheat flour? I know there’d be some adjustments, but would you know?
You should be able to shape it any shape you like just don’t overwork it and yes you might wanna give it 15-20 extra minutes on the counter to rise after shaping. I would not suggest using just buckwheat flour, it’s gonna be way to dense, I’d start with a 20% buckwheat and all purpose flour and tweak it from there.
I wish I could rave about this receipe like your many reviews above. But I can’t. I followed your directions word for word, with the exception of a pizza stone. I used an upside down cookie sheet as suggested by another review. I measured my
flour in grams (1015 gr. as Dannie above suggested). It was extremely heavy and doughy. Sadly, it was inedable. I use Fleishmans Active Dry Yeast and their website states that 1 pack (2 1/4 tsp) raises 4 cups of flour. Perhaps you could confirm with me the flour measurement in grams. Thanks very much.
Sorry Mary, this recipe is measured in cups, I don’t have a scale so I couldn’t even tell you in grams until i get one. It’s meant to be a very simple recipe anyone can make without mush fuss so it uses a standard measuring cup.I’ll report back when i get my hands on a scale and weigh the flour.
I’ve been looking for a recipe that mimics my Sicilian grandma’s daily homemade bread recipe. No one has her recipe anymore, so I decided to try different ones to find the one that tasted the closest to her’s. I think I have found it with yours! It is perfect!
I’m so happy Kathleen 🙂
I don’t have sea sale- will regular salt work?
Yes any salt will work.
Hello there. We made this bread today and was nice and simple, but although it looked great coming out of the oven it was quite heavy and doughy. Any thoughts?
Thank you.
Sounds like the dough was overworked most likely when you shaped the loaf. It’s really important to not knead it a second time, just shape it and place on the cardboard or baking sheet whatever you are going to use to “slide it” into the oven on the pizza stone. If you think you overworked it during shaping the loaf then give it another 20 minutes or more on the counter before baking. Hope that helps!
This bread was good! The biggest issue that I had was that the dough was too wet– even with adding 1/2c less water and 1c more flour. That being said, it still baked pretty nicely. VERY crunchy crust, and a nice structure on the inside.
Hi there! I Made this bread a couple of times before and it turns out sensational! I am looking to half the recipe this time around. Does this affect the baking time?
What a great recipe ! Great tips too ! Tried it for the first time tonight and the result is fantastic 🙂 Many thanks for sharing it. WoW !
Love the taste and it is so easy. I had one issue, a big crack on the side, what would cause that to happen?
Hello! I really loved this recipe, so easy and so good!
Do you think it’s possible to double the recipe? Will it turn out okay?
Hi Frida, I haven’t doubled it before I just mixed two separate batches when I wanted to make two loaves.
Bravo!! This bread recipe is all it says it will be! Crispy, Crispier, the Crispiest.. followed the recipe and it was absolutely delicious. I fired up some eggplant and ate it as a sandwich. My husband lives all bread but this was his favorite thus far! Grazie!!
I have never seen such mess in all my life! I followed the direction exactly and it was so runny I couldn’t have possible put it on a pizza stone. Anyone else have this experience or a solution. Very disappointing.
Sorry about that Dana, sounds like the yeast didn’t do its job but can’t tell for sure, I’ve never had that issue before.
Hi Dana, I had the same sticky mess. I followed the recipe and ended up with a runny blob. I added flour and kneaded to make it work. I also did a second proof for 30 minutes after. I have yet to put it in the oven to bake.
Dana,
I made this for the first time yesterday. It was so easy and came out perfect. I even messed up and put the yeast in the warm water then added it to the dry mixture.
Sorry this happened to you. Give it another try.
PS this is only the second time I’ve made bread in my life and I’m in my 80’s.
Just found this recipe today and tried it. I was a little worried because it was so sticky and didn’t form a loaf very well. I baked it in a dutch over that I pre-heated. It came out looking beautiful and tastes great. Thanks for the wonderful recipe, that was so easy to make.
During the pandemic we are staying at home and unable to get the Whole Foods rustic Italian bread we use for panini. We tried this recipe, and it is a keeper! It is very easy and the results are a 10. We won’t be buying store bought bread for our panini ever again. We think this is superior. The amount of flour called for is exactly 2# so buying a two pound bag of flour works perfectly. We wondered if we needed to spray our cast iron pan with Pam. We chose not to, and it was the right choice. We cut out a piece of parchment paper for the bottom and that worked perfectly. In my oven it was ready in about 37-38 minutes rather than 40-45. I am an experienced bread maker and the amount of water made me nervous because usually I would use 2C liquid for this amount of flour. I trusted that the recipe was right, and used the full 3C. It will be a very sticky dough from what you may be used to, but it’s supposed to be. I used an 8×8” Pyrex casserole dish for the water. I have already shared this recipe with several friends.
Honestly, the prettiest loaf ever! Grazie per la ricetta!
I made this bread today…irst attempt to make homemade bread. Absolutely delicious! Thank you!
Would it be possible to cut this recipe in half and if so how do you think it would affect the rise/bake time ?
I haven’t tested that, sorry.
Does the yeast need to be prepared or can it just go straight into the bowl?
straight into the bowl like the video shows 🙂
Hello! I read thru most of the comments and didn’t see this question- can I use a 1:1 gluten free flour to make this bread? I would love to make this recipe but can’t eat wheat. Thank you!
Sorry, I have not tested this with any gluten free flour, I really don’t think it would work that great to be honest.
Ciao Fiorentina, just like 99.99% of the people who have commented. This recipe is incredible. I would like to perfect it though using the flour, yeast, etc. available to me,including my oven. MY oven has a proofing feature
That I decided to use. After about 80 minutes, it was up over the large Pyrex dish I had it in so I took it out, shaped it and put it in the other preheated oven with a pizza stone that already had the water container in it. After 25 Minutes the bread had risen beautifully but was very, very dark. I watched for a bit more, tapped on it…hollow sound, so I took it out, let it cool and it is beautiful, full of holes and crunchy. Have you ever had yours cook that quickly?
That sounds exciting Angela, I have not had mine cook that quick, sounds like you have an amazing oven, i need an upgrade haha
My bread also cooked in much less time. 30-35 minutes. It was perfect!
Hi! I made bread with this recipe a couple days ago and it was super fun and easy but the bread was a little too dense. Is there anyway I can fix that?
Sounds like you probably overworked the dough while shaping the loaf. If you feel like you might have done that I suggest giving another 20 minutes or so after shaping to rise again before baking.
For crusty bread, do you have to put a bowl of water underneath even if I use a dutch oven.
Not if you use a dutch oven.
Love this bread recipe….made it once and it was amazing, gave recipe to a friend,
she had great success too.
I just made it again, and I FORGOT to heat the cast iron pan before baking. Will this
be a disaster? I’m about to find out. I did heat up the bowl of water while heating
up the oven, but that was it!!!
Your instructions are perfect! I wish I paid attention to the recipe more 2nd time!!
Thank you for a great recipe!
This bread had a really lovely flavour.
I normally make a slow rise bread but I’ll definitely keep this in my recipe list for a quick bread.
Thank you for the recipe
I baked this bread in my Dutch oven that I oiled and coated the bottom with corn meal. This bread came out FANTASTIC!!!!! Absolutely will make this again and again and again!!! Thank you!!
This is not an average-sized loaf. 6.25 cups of flour makes a humongous loaf of bread. That amount of flour easily makes 3 average-sized Italian loaves. I kinda knew that when I started because that’s about the amount of flour used for bread dough in the basic recipe for “Artisan Bread in Five Minutes a Day”. Nevertheless, I followed the recipe and it does indeed make a decent loaf, without the overnight resting that 5 Minutes recommends. Because it makes such a big loaf, baking times need to be adjusted, or you get a well-baked loaf on the top but the bottom is dense and wet. I did use parchment paper to slide the mass onto the baking stone and probably should have removed it after about ten minutes, which may have contributed to the denseness on the bottom. I’ll use this recipe again but make adjustments to prevent back pain from maneuvering it.
Very good bread! I can’t wait to try various toppings and add ins. I baked it on a cast iron skillet but put the water pan in at the pre heat so I do not think the skillet got quite hot enough, I will do that different next time. I had to pretty much pick the dough up and place it on the skillet, how do you get it to slide off of the pizza peel? Or would it work to just bake it on quillon parchment paper? Between this, fresh baked scali bread and a few others I may never buy bread again.
Thank you, Rick T
Yes just use parchment paper if that makes it easier, just make sure to check temperature on the box first.
Made this for the 5th time in my Dutch Oven using parchment paper. I LOVE this recipe! Thank you 🙂
I just made this today for the first time. I’ve read a lot of the comments and I know that I must have worked the bread a little too much. Lesson learned, but it is still so good! Husband had suggested spaghetti for dinner so there has to be bread!! I DID make a smaller loaf. I changed the measurements to serving for 4 and it turned out great. I also baked it on my Pampered Chef pizza stone that I have had since about 2005. Maybe the older ones were okay to heat that high, I’ve also used it while making French bread in a Dutch oven preheated to 500. No cracks. Can’t wait to make this again!
My family loves this bread! My husband is from Chicago, and we miss good bread here in southern Indiana. If I were to make 2 loaves, would I need to put 2 dishes of water in the bottom? Thanks!
Just one dish of water for the steam is fine or you could bake them inside cast iron dutch oven for the same effect.
I’m going to try this on my new cast iron griddle in the oven, my husband put my pizza stone on the top shelf of an 8 foot shelf lol. I’ll let you know!
For that same reason I got a library ladder installed in my kitchen, this 5.3 woman has had enough lol. I’ll post the remodel photos on my VeggieSociety.com blog soon if you wanna see them 🙂
Hi!
I made the loaf last night and it came out great! I wanted to make a baguette style bread. Can I use this recipe and shape the dough carefully dividing it in two?
Thanks!
Yes you can.
Where should the rack be placed in the oven for the loaf ?
Middle rack!