Rustic Italian Bread

It’s simple, high-hydration, and intentionally slow — the kind of recipe where time does most of the work. No shortcuts, no unnecessary steps. Just a sticky dough, a good rise, and that moment when the crust crackles as it comes out of the oven.

If you love homemade bread and quiet Sundays, this one’s for you.

Ingredients

• 360 g flour (Type 550 or Tipo 00)

• 7 g dry yeast

• 10 g sugar

• 5 g salt

• ~420 ml lukewarm water

• 1 tbsp olive oil

Method (using KitchenAid)

1. Add all ingredients to the bowl of your stand mixer. Knead with the dough hook until the dough becomes elastic and very sticky.

2. Cover the bowl and let the dough rise for 1–2 hours, until airy and doubled in size.

3. Gently shape the dough, handling it carefully to keep as much air inside as possible.

4. Let it rest briefly while you preheat the oven.

5. Bake at 190 °C for 30–35 minutes, until deeply golden and hollow-sounding when tapped on the bottom.

Notes

• The dough will feel very wet — this is what gives the bread its open crumb and soft interior.

• Avoid adding extra flour; trust the process.

• Best enjoyed warm, with butter and a pinch of flaky sea salt.

Crunchy on the outside. Soft on the inside.
A simple loaf, made slowly — just as it should be 🤍