Italian Bread

1. 1
   prep · ~10 min

   Bloom the yeast.

   1.Pour the warm water (110°F) into a small bowl.

   2.Sprinkle the active dry yeast and sugar over the water.

   3.Let the mixture sit undisturbed for 5 to 10 minutes until it becomes foamy and creamy on top.

   TIPMake sure the water isn't too hot; above 130°F will kill the yeast.
2. 2
   knead · ~10 min

   Mix and knead the dough.

   1.In the bowl of a stand mixer, whisk together the bread flour and salt.

   2.Add the bloomed yeast mixture and the olive oil.

   3.With the dough hook attachment, mix on low speed until a shaggy dough forms, about 2 minutes.

   4.Increase speed to medium-low and knead for 8 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.

   TIPThe dough should feel slightly tacky but not sticky. If it's too wet, add flour one tablespoon at a time.
3. 3
   rest · ~120 min

   Let the dough rise until doubled.

   1.Shape the dough into a smooth ball and place it in a large, lightly oiled bowl, turning to coat.

   2.Cover the bowl with a clean kitchen towel.

   3.Let it rise in a warm, draft-free spot for about 1.5 to 2 hours, or until doubled in size.

   TIPA good test is to poke the dough with a floured finger; if the indentation remains, it's ready.
4. 4
   prep · ~5 min

   Shape the loaf.

   1.Gently punch down the dough to release the gas bubbles.

   2.Turn it out onto a lightly floured surface.

   3.Flatten it into a rough rectangle, then tightly roll it up from the long side into a log.

   4.Pinch the seam and ends closed, tucking them under the loaf.
5. 5
   rest · ~60 min

   Proof the shaped loaf a second time.

   1.Place the shaped loaf seam-side down on a parchment-lined baking sheet dusted with cornmeal.

   2.Cover loosely with the second kitchen towel.

   3.Let it rise for another 45 minutes to 1 hour until noticeably puffy.

   TIPThe loaf won't quite double this time; it should spring back slowly when poked.
6. 6
   prep · ~30 min

   Preheat the oven and score the dough.

   1.About 30 minutes before baking, position an oven rack in the middle and preheat the oven to 425°F (220°C).

   2.Once the dough has finished proofing, use a sharp knife or lame to make three or four diagonal slashes, about 1/4-inch deep, across the top of the loaf.

   TIPScoring isn't just for looks; it directs the bread's expansion and prevents it from bursting at the seams.
7. 7
   bake · ~35 min

   Bake the bread until golden and hollow-sounding.

   1.Place the baking sheet in the preheated oven.

   2.Bake for 30 to 35 minutes, until the crust is a deep golden brown.

   3.The bread is done when an instant-read thermometer inserted into the center reads 190°F to 200°F, or the bottom sounds hollow when tapped.

   TIPFor a crispier crust, place a shallow pan of hot water on the bottom oven rack during the first 10 minutes of baking to create steam.
8. 8
   rest · ~60 min

   Cool completely before slicing.

   1.Carefully transfer the hot loaf to a wire rack.

   2.Let it cool for at least 1 hour before slicing.

   TIPSlicing into hot bread will make the crumb gummy. Patience is key for the perfect texture.

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