crunchy italian bread

Crispy Italian Bread

A simple dough of flour, water, yeast, and salt is kneaded and shaped into a loaf, then allowed to rise before baking at high heat. The oven’s intense temperature creates a crisp, golden crust while the interior remains airy and tender. Steam during the initial baking phase enhances crust development, giving the bread a characteristic crackling exterior.

As the loaf bakes, the dough expands and develops flavor from natural fermentation, producing a slightly chewy, flavorful crumb. The crust hardens while the inside retains moisture, creating a satisfying contrast. The preparation emphasizes careful kneading, proofing, and baking techniques to achieve classic, crusty Italian bread with a light, airy interior.

Print Recipe
Prep Time: 5 hours 15 minutes
Cook Time: 20 minutes
Total Time: 5 hours 35 minutes
Bread
Italian
Servings: 6

Equipment

  • stand mixer
  • 2 13″ x 18″ baking sheets

Ingredients

  • 550 g bread flour
  • 1 Tbsp. sugar
  • 1 Tbsp. salt
  • 2 ¼ tsp. instant yeast
  • 400 mL water

Instructions 

Mix Dough

  • In a bowl, combine flour, sugar, and instant yeast.
  • Add water and salt.
  • In stand mixer with the dough hook attachment, mix for 3 to 5 minutes until the ingredients are combined into a dough (3-5 minutes). The dough will be wet and sticky, but should be together.
  • Oil the ball of dough, put it in a bowl, cover it with cling film, and let it rest for 1 ½ to 2 hours until the dough doubles.

Portion & Rest

  • Dump the dough out onto a floured surface.
  • Divide the dough into six even portions.
  • Roll the dough portions into balls. Lightly wet the surface to help the dough stick.
  • Place the dough balls on a parchment-lined baking sheet dusted with flour.
  • Cover the dough balls and let rest for 30 minutes.

Shape & Rest

  • Flatten a dough ball on a floured surface.
  • Roll the dough up into a cylinder and pinch the seam closed.
  • Pinch and roll the ends to close.
  • Slightly wet the surface and roll the dough into the shape of a hoagie roll.
  • Roll the shaped dough in flour to keep it from sticking on the baking sheet.
  • Place the dough on 13" x 8" baking sheets parchment with enough parchment to pinch up between each loaf.
  • Cover the baking sheets and let rest for 45 minutes.

Bake

  • Preheat oven to 450°F.
  • Dust each loaf with flour and score down the middle of each loaf.
  • Sprinkle the loaves with water.
  • Put four ice cubes in the bottom of the oven to generate steam.
  • Bake each sheet pan of loaves on the middle rack at 450°F for 20-25 minutes. Check after 20 minutes and make sure the bottoms are not getting overdone.