Overnight Crusty Italian Bread (Edit recipe)

This is the BEST homemade crusty Italian bread recipe made with just 5 simple ingredients. Crusty on the outside and soft and chewy on the inside, this simple bread recipe is great to make ahead.

30 minutes

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	334
Fat:	9 g
Carbohydrates:	55 g
Protein:	9 g
Cholesterol:	12 g
Sodium:	288 mg
Fiber:	2 g
Sugars:	0 g
Calculated per serving.

by scarlatifamilykitchen

View original recipe

Serves: 8

Ingredients

12 oz Water, warm (approximately 110˚ F)
1 tsp Active Dry Yeast
20 oz Bread Flour, (approximately 4 cups)
1 tsp Sea Salt, fine
2 Tbsp Extra Virgin Olive Oil
1-2 Tbsp Cornmeal, (for dusting the baking sheet)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large bowl, combine the warm water and yeast. Stir to combine and let sit for 5 minutes until the yeast starts to foam.
Add the bread flour, salt and olive oil and stir to form a rough dough.
Turn the dough out onto a lightly floured surface and knead and 5-7 minutes until the dough is smooth and elastic.
Lightly grease a large clean bowl with extra olive oil and add the dough. Turn it over in the bowl so it's covered with the oil and cover it tightly with plastic wrap. Place in a warm spot to rise 1-2 hours or until doubled in size.
Move the covered bowl to the refrigerator for 12-24 hours to get the best flavor and texture to the bread.
Take the dough out of the refrigerator and let it sit at room temperature for 30 minutes.
Punch down the dough and split into two equal pieces.
Roll each piece of dough out into a large rectangle that is about 1-2 inches thick. Starting on the long side, roll the dough up and then pinch the ends into a point to form a baguette shape.
Place the two baguettes on a sheet pan that has been sprinkled with a little bit of cornmeal or lined with parchment paper.
Cover the loafs lightly with a tea towel and let them rise in a warm place for 45-60 minutes until doubled in size.
When the dough is almost done rising, preheat the oven to 450˚ with a large cast iron skillet on the bottom rack of the oven.
After the dough is done rising, remove the towel and use a sharp knife to run a 1 inch slit down the top of each loaf.
Add the sheet pan with the loafs to the middle rack and then add enough water to the cast iron skillet below so it's filled about halfway.
Immediately close the oven door and bake the bread for 18-20 minutes until golden brown. The bread should also have a hollow sound when you knock on the top of it.
Transfer the bread to a cooling rack to cool for at least 15 minutes before slicing and serving.

Notes

Stand Mixer - The bread can be mixed together and kneaded in a stand mixer. Mix the yeast mixture with the other ingredients on low until the dough comes together. Increase speed to medium and mix and knead until smooth and elastic. No Overnight Ferment - Letting the dough sit in the refrigerator for 12-24 hours develops the best flavor and texture to the bread. In a hurry, this step can be skipped. Follow the instructions for shaping, the second rising, and baking the bread as directed. Shapes - Instead of shaping the dough into two baguettes, shape the dough into two rounds or one larger oval shape.