Discover how to make a delicious crusty Italian bread in your home oven using all-purpose flour. This recipe is simple, irresistible, and you are sure to fall in love with it. Follow the step-by-step instructions below:
Ingredients for Homemade Italian Bread:
- 4 cups (500g) All-purpose flour
- 3 ½ cups Water (Note: adjust based on flour absorption)
- ¼ tsp (1g) Instant dry yeast
- 2 tsp (10g) Salt
How to make Italian Bread at home:
- Start with the autolyse process: mix the flour and water just until hydrated. This step allows for an enzymatic reaction that helps form the gluten structure. Cover with plastic wrap and let it rest for 20 minutes.
- After resting, dissolve the instant dry yeast in a small amount of reserved water and incorporate it into the dough. Mix well with wet hands until the dough is elastic. Cover and let it rest for another 20 minutes.
- Perform the first set of folds by adding the salt and gently folding it into the dough. There is no need to knead. Cover again and let rest for another 20 minutes.
- Repeat the folding process two more times, every 20 minutes, to build the dough’s strength.
- After the third set of folds, let the dough ferment until it doubles or triples in volume. The time will vary depending on your kitchen’s temperature.
- Next, shape the bread into an oval using a bench scraper and your hands. Dust a proofing basket or a bowl with rice flour or all-purpose flour. Place the dough seam-side up and let it proof until it has grown significantly.
- Preheat your oven to 450°F (230°C). Place a shallow pan with water on the bottom rack to create steam. Transfer the bread to a baking sheet and score the top with a sharp knife for a beautiful crust.
- Bake for approximately 35–40 minutes, or until deep golden brown with a crispy crust. Remove from the oven and let it cool completely before slicing.
Pro Tip:
Experiment with different types of flour to see how much water each absorbs. Start with a 60% hydration ratio and gradually increase it until you find the sweet spot for your specific flour.
Did you know?
The autolyse technique improves dough hydration, color, and digestibility. Getting to know your flour is key to achieving bakery-quality results at home.
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