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Artisan Italian Bread Recipe

Elevate your baking game with this adaptable Artisan Italian Bread recipe! Perfect for both novice and experienced bread makers, this recipe yields three delicious loaves – two with a light, airy crumb ideal for sandwiches and pasta dishes (KitchenAid-assisted), and one with a hearty, dense texture perfect for dipping in soups and stews (handmade). Inspired by Amy Scherber, but simplified for your convenience. This recipe requires a 24-hour rise, so plan ahead for maximum flavor and texture. Get ready to experience the joy of handcrafted bread, just like Buddha intended (almost!).

Prep Time 120 mins
Cook Time 45 mins
Calories 1082.6 kcal
Protein 65g
Rating 5.0 (3 Reviews)
Artisan Italian Bread 84

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Artisan Italian Bread

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How to Make Artisan Italian Bread

  1. **Day 1: Levain (Starter):**
  2. In a medium bowl, combine 50g of active sourdough starter, 50g bread flour, and 50g water. Mix well until combined.
  3. Cover the bowl and let it rest at room temperature (70-75°F) for 4-6 hours, or until doubled in size.
  4. **Day 2: Dough:**
  5. In a large bowl, combine the levain, 500g bread flour, 100g whole wheat flour, 375g water, 10g salt, and 20g olive oil. Mix until just combined.
  6. **For KitchenAid method:** Knead with the dough hook for 8-10 minutes until the dough is smooth and elastic.
  7. **For Hand-kneading method:** Turn the dough out onto a lightly floured surface and knead for 10-15 minutes, until smooth and elastic.
  8. Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 4-6 hours, or until doubled in size.
  9. Gently shape the dough into three loaves. Place them in bannetons (or bowls lined with floured linen).
  10. Cover and refrigerate overnight (8-12 hours).
  11. Preheat your oven to 450°F (232°C) with a Dutch oven inside for at least 30 minutes.
  12. Carefully remove the hot Dutch oven. Score the loaves with a sharp knife or lame.
  13. Place the loaves in the hot Dutch oven and bake, covered, for 20 minutes.
  14. Remove the lid and bake for another 25 minutes, or until golden brown and the internal temperature reaches 200-210°F (93-99°C).
  15. Remove from the Dutch oven and let cool completely on a wire rack before slicing and enjoying!

Nutrition Information (Approximate per serving)

Sodium

97 g

Sugar

3g

Fat

2g

Carbs

75g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Preparation Occasion Healthy Breads Low Fat Dietary Low Cholesterol Low Saturated Fat Comfort Food Inexpensive Healthy 2 Yeast Low In Something Taste Mood