Crusty Italian Bread Golden Loaf (Print Version)
Golden-crusted Italian loaf with chewy interior, ideal for sandwiches and olive oil dipping
# What You'll Need:
→ Dough
01 - 4 cups bread flour
02 - 1 ½ teaspoons salt
03 - 2 teaspoons sugar
04 - 2 teaspoons active dry yeast
05 - 1 ¼ cups warm water (105°F)
06 - 2 tablespoons olive oil
→ Topping
07 - 1 tablespoon cornmeal for dusting baking surface
# How to Make It:
01 - Dissolve yeast and sugar in warm water in small bowl. Let stand 5-10 minutes until foamy.
02 - Mix bread flour and salt in large bowl. Create well in center for wet ingredients.
03 - Pour yeast mixture and olive oil into flour well. Stir with wooden spoon until shaggy dough forms.
04 - Turn dough onto lightly floured surface. Knead 8-10 minutes until smooth and elastic.
05 - Place dough in lightly oiled bowl. Cover with damp towel. Let rise in warm place until doubled, about 1-1.5 hours.
06 - Punch down dough. Shape into tight oval or round. Place on parchment-lined or cornmeal-dusted baking sheet.
07 - Cover loosely. Let rise 45 minutes until puffy.
08 - Preheat oven to 425°F. Position empty metal pan on lowest rack for steam.
09 - Slash loaf top with sharp knife. Pour 1 cup hot water into empty pan. Bake center oven 30-35 minutes until golden brown and hollow when tapped.
10 - Cool completely on wire rack before slicing to maintain texture.
# Expert Advice:
01 -
- The crust develops these gorgeous blisters that shatter satisfyingly when you tear into it
- Nothing beats pulling a warm loaf from the oven and watching people gravitate toward the kitchen
02 -
- The steam trick is nonnegotiable for that crackly crust, so do not skip the water pan step
- Letting the bread cool completely before slicing prevents the inside from becoming gummy
03 -
- Weighing your ingredients is more accurate than using measuring cups, especially for flour
- Rotate the loaf halfway through baking for even browning