This recipe provides instructions for making a rustic and flavorful Classic Italian Bread, often referred to as Pane Casareccio, which translates to “homemade bread.” This type of bread is characterized by its golden-brown, often slightly thick and chewy crust and a light, airy, and slightly irregular crumb. It typically has a simple yet satisfying flavor that makes it a versatile accompaniment to various meals. The use of simple ingredients like flour, water, yeast, and salt allows the natural flavors of the wheat to shine through. The shaping is often rustic and free-form, contributing to its artisanal appearance. This bread is perfect for serving with olive oil, alongside pasta dishes, or for making hearty sandwiches. The image shows a close-up of a golden-brown loaf of bread with a slightly uneven, crusty exterior. The interior, visible in a few cracks and crevices, appears light and airy with an irregular crumb structure. The bread has a rustic, artisanal look.
The foundation of this bread is high-protein bread flour (or all-purpose flour with added vital wheat gluten), which develops good gluten structure for a chewy texture and airy crumb.
Water is essential for hydrating the flour and activating the yeast. The temperature of the water is crucial for yeast activity.
Yeast is the leavening agent, responsible for the rise and the development of flavor through fermentation. Fresh yeast, active dry yeast, or instant dry yeast can be used, with adjustments in quantity and activation method.
Salt is crucial for flavor development and for controlling the activity of the yeast, contributing to a better texture.
A touch of olive oil is sometimes added to the dough for added moisture and a slightly richer flavor, as well as to help with a softer crust.
The preparation involves mixing the flour, water, yeast, and salt to form a dough. The dough is then kneaded to develop gluten, which gives the bread its structure and chewiness. After kneading, the dough undergoes a period of bulk fermentation, where it rises significantly. It is then shaped into a loaf, followed by a second rise (proofing). Finally, the loaf is baked in a preheated oven until golden brown and the crust is firm. Some recipes include a step of creating steam in the oven during the initial baking phase to promote a crispier crust.
Classic Italian Bread is best enjoyed fresh, either warm from the oven or cooled slightly. It can be served plain, with olive oil for dipping, or as an accompaniment to meals.
The texture is characterized by a chewy and substantial crust and a light, airy, and slightly irregular crumb.
The flavor is typically clean and wheaty, with a subtle saltiness and a hint of the fermentation process. If olive oil is used, there’s a slight richness.
Classic Italian Bread (Pane Casareccio) is a rustic loaf with a chewy crust and an airy, irregular crumb, made from simple ingredients like flour, water, yeast, and salt.
The preparation involves mixing, kneading, fermenting, shaping, proofing, and baking the dough.
Ingredients:
- 500 grams (about 4 cups) bread flour (or all-purpose flour with 1 tablespoon vital wheat gluten)
- 350 grams (about 1 ½ cups) lukewarm water (around 95-105°F or 35-40°C)
- 1 teaspoon (about 3 grams) instant dry yeast (or 1 ½ teaspoons active dry yeast, or 9 grams fresh yeast)
- 10 grams (about 2 teaspoons) fine sea salt
- 1 tablespoon olive oil (optional)
Equipment:
- Large mixing bowl
- Kitchen scale (recommended for accuracy)
- Measuring cups and spoons (if not using a scale)
- Clean work surface
- Bench scraper (optional)
- Baking sheet
- Parchment paper or baking stone
- Sharp knife or lame (for scoring)
Instructions:
- Mix the Dough: In a large mixing bowl, combine the flour and instant dry yeast (if using active dry yeast, whisk it with the lukewarm water and let it sit for 5-10 minutes until foamy). Add the lukewarm water and olive oil (if using). Mix with a spoon or your hands until a shaggy dough forms.
- Autolyse (Optional but Recommended): Cover the bowl and let the dough rest for 20-30 minutes. This process, called autolyse, allows the flour to fully hydrate and helps develop gluten.
- Add Salt: Sprinkle the salt over the dough. Knead the dough by hand on a lightly floured surface for 8-10 minutes, or using a stand mixer with a dough hook for 6-8 minutes, until it becomes smooth and elastic. The dough will be slightly sticky but should hold its shape.
- Bulk Fermentation (First Rise): Place the dough in a lightly oiled bowl, turning it to coat. Cover the bowl with plastic wrap or a damp kitchen towel. Let the dough rise at room temperature for 1.5-2.5 hours, or until it has doubled in size. You can also perform a few sets of stretch and folds during the first hour of fermentation to build more strength in the dough.
- Shape the Loaf: Gently turn the dough out onto a lightly floured work surface. Shape it into a round or oblong loaf. Be careful not to degas the dough too much.
- Proofing (Second Rise): Place the shaped loaf on a baking sheet lined with parchment paper, or on a lightly floured baking stone. Cover loosely with plastic wrap or a damp kitchen towel. Let it proof at room temperature for 45-75 minutes, or until it has increased in volume by about 50-75% and looks puffy.
- Preheat Oven: Preheat your oven to 450°F (232°C) about 20-30 minutes before baking. If using a baking stone, place it in the oven during preheating. You can also place an empty oven-safe dish on the bottom rack to create steam.
- Score the Loaf: Just before baking, use a sharp knife or lame to make one or more slashes on the top of the loaf. This controls where the bread expands during baking.
- Bake the Bread: Carefully transfer the loaf (on the parchment paper or directly onto the baking stone) into the preheated oven. If using the steam method, pour about ½ cup of hot water into the empty dish on the bottom rack and quickly close the oven door. Bake for 20 minutes.
- Reduce Heat and Continue Baking: Reduce the oven temperature to 400°F (204°C) and continue baking for another 20-30 minutes, or until the crust is deeply golden brown and the internal temperature of the bread reaches 200-210°F (93-99°C).
- Cool Completely: Transfer the baked loaf to a wire rack and let it cool completely before slicing and serving. This allows the internal structure to set and makes it easier to slice.
Enjoy your delicious homemade Classic Italian Bread!