Rustic Italian Crusty Bread Recipe (2024)

FAQs

What is the secret of crusty bread? ›

Use a pizza stone or cloche

So heat and steam are a key part of getting that crust of dreams. To help even more, pre-heat a pizza stone in the oven before starting to bake. Place the baking tray or tin directly onto the baking stone. This brings a hot surface into (almost) direct contact with the bread you're baking.

Simply put, it has to do with the starch in flour. As bread bakes, its outer layer (crust) eventually reaches 180°F. At that point, the starches on the surface burst, become gel-like, and then harden in the oven's heat to a crackly consistency. Steam hitting the bread's surface facilitates this process.

What is rustic bread? Rustic bread is roughly shaped and not baked in a loaf pan. It is usually made of only yeast, flour, salt, and water. It has an “imperfect” look.

Although a little vague like artisan bread, the general consensus is that rustic bread is not shaped with a pan and it is only made with simple ingredients such as just flour, water, salt, and yeast (or starter). Rustic bread is usually baked at a higher temperature which results in a thicker crust.

Bread storage takeaways

Wrapping in plastic (or foil) rather than cloth keeps bread soft longer. Large crusty loaves can be stored unwrapped (to preserve their crispy crust) at room temperature for a day or so, cut side down on the counter.

As the loaf cools, any moisture which is left in the loaf escapes through the crust as steam and this is what causes the softening.

A steamy environment is key to both a crackly crust and a good rise. Professional bread bakers get this with steam injectors in their ovens. At home, you can generate steam with a covered pan that traps moisture. Once that steam hits the dough, the starches on the surface gelatinize.

One of the most crucial steps in making bread. is incorporating steam while baking. Baking a loaf on a sheet pan without steam. will give a crust that is dull, thick, and chewy. To bake with steam at home, try using a Dutch oven or combo cooker. They trap both the water that evaporates from the dough.

Crusty bread can be stored uncovered at room temperature for the first day. By the end of the day, it's best to wrap it in foil (not plastic) or in a paper bag and kept at room temperature for a second day. After the second day, it's really best to freeze it.

Ciabatta

The bread was inspired by French baguettes but with a more rustic, chewy texture and a thicker crust. This bread is made with a high-hydration dough that is fermented for a long time, which gives it a unique texture and flavour.

What makes Italian bread different? ›

Italian bread often contains a bit of milk or olive oil, and sometimes a bit of sugar. French bread tends to be longer and narrower. Italian bread loaves tend to be shorter and plumper. French bread tends to be hard and crusty on the outside, with a light and soft crumb.

A “tight crumb” aka small holes in the interior of your bread can be the result of different factors: under-fermenting, over-fermenting, and a lack of gluten development. The most confounding part of sourdough bread baking is that the rise times of recipes are just a suggestion or range.

Nutrient Powerhouse: Artisanal breads often utilize whole grains and organic flours, rich in vitamins, minerals, and fiber. This is in stark contrast to refined white flour, stripped of much of its nutritional value. A Happy Gut: Sourdough bread is a natural source of beneficial bacteria (probiotics).

Creating the perfect steamy, hot environment is essential to getting a rich, dark sourdough crust. As a home baker, using a Dutch Oven is the easiest and most consistent way to create the steamy environment needed to bake great sourdough bread.

An egg yolk lightly beaten with 1 teaspoon of cream produces a very shiny deep-brown crust, beaten with 1 teaspoon of milk, it gives a shiny, medium-brown crust. Melted butter or oil makes for a soft velvety crust. Glazes can also be used to "glue" or attach seeds to bread before baking.

The short answer is: yes, bread crusts do contain more nutrients. The reason for this is that the baking process causes the exterior of the bread to become firmer and more browned. This chemical baking process also results in changes to the nutrients in the crust of bread.