Italian Supermarket Bread (Overnight Crusty Style)
Discover the rich flavor and history behind Italian Supermarket Bread Learn recipes, tips, and variations for authentic, crusty loaves straight from Italy.
Ingredients
- 500 g durum wheat flour or Italian Tipo 00 if preferred
- 350 g water about 70% hydration
- 10 g sea salt
- 100 g sourdough starter or 4g instant yeast if not using a starter
- 10 ml olive oil optional, for enhanced crust and flavor
- Extra flour for dusting
Instructions
Mix (Autolyse):
- In a large mixing bowl, combine the flour and water. Stir until no dry bits remain. Cover and let rest for 30 minutes to allow autolyse.
Add Salt and Starter:
- Add the salt and sourdough starter (or instant yeast) to the dough. Mix gently by hand until the dough becomes cohesive and all ingredients are fully integrated.
Stretch and Fold (Strengthen Dough):
- Over the next 2 hours, perform a series of stretch-and-folds every 30 minutes. This builds dough strength without kneading.
Bulk Fermentation:
- Cover the dough and leave it to ferment overnight at room temperature for 12–18 hours. The dough should double in size and be bubbly.
Shape the Dough:
- Lightly flour your surface. Turn out the dough and gently shape it into a round or batard (oval loaf). Avoid degassing too much.
Proof:
- Place shaped dough on parchment paper or in a banneton. Cover and let it rise again for 1–2 hours, until noticeably puffy.
Bake:
- Preheat your oven to 230°C (450°F) with a Dutch oven inside. Carefully transfer the dough into the hot Dutch oven.
- Bake covered for 20 minutes.
- Remove the lid and bake another 15–20 minutes until deep golden brown and crusty.
Cool and Serve:
- Let the bread cool on a wire rack for at least 1 hour before slicing to avoid a gummy interior.
Notes
Nutrition Information (Per Serving)
- Calories: 250 kcal
- Protein: 8g
- Fat: 2g (Saturated Fat: 0.3g)
- Carbohydrates: 50g
- Sugar: 1g
- Fiber: 2g
- Sodium: 360mg
- Cholesterol: 0mg