Perfect Italian Bread Recipe Recipe

This is probably the easiest bread I've ever made, and it tastes absolutely heavenly! If you're looking for authentic Italian bread with a thin, crispy crust and incredibly soft, airy interior, this recipe is for you.

What I love most about this bread is how forgiving it is. The dough is softer than usual, and there's no kneading required - just a simple mix and fold technique that develops the perfect texture. The irregular shapes of these rustic rolls add to their charm and authentic appeal.

Perfect Italian Bread Recipe

Ingredients

240 ml water(1 cup)
3 g fresh yeast(or 2g dry yeast (½ tsp))
300 g bread flour(2½ cups)
6 g salt(1 tsp)

Instructions

1
Mix the dough: In a bowl, combine 240ml water with 3g fresh yeast (or 2g dry yeast) and mix. Add 300g bread flour and 6g salt. Mix until there's no dry flour visible - just mix, no need to knead. The dough should be softer than usual, which is the right consistency. Cover and let rest for 30 minutes.
Timer Available:First Rest (30:00)
2
First stretch and fold: With a wet hand, stretch the 4 sides of the dough and fold to the center. Lift the dough and slap it back down (I call this "lift and slap"). This takes around 15 seconds. Cover and let rest for 30 minutes.
Timer Available:Second Rest (30:00)
3
Second stretch and fold: Repeat the stretching and folding process. The dough will be much more elastic now and should look smooth and perfect. Cover and let rise until doubled in size, usually about 2 hours.
Timer Available:Bulk Rise (2:00:00)
4
Shape the bread: Sprinkle flour on your work surface. Fold the dough in half and press down very gently, aiming for a rectangular shape. Cut into 6 pieces. Space them out on your work surface so they won't stick together - this is the final shape! Their irregularity is beautiful and authentic.
5
Final rise: Cover the shaped pieces with a towel and let rise for 20 minutes.
Timer Available:Final Rise (20:00)
6
Prepare for baking: Place the bread pieces upside down on a baking tray, giving them enough space (not too close together). Cover with another tray of the same size.
7
Bake: Bake at 430°F (220°C) for 15 minutes covered. Remove the top tray and bake for 10 more minutes until golden brown.
Timer Available:Bake Covered (15:00)
8
Cool and enjoy: The bread should be incredibly light and hollow-sounding when tapped - this means it's perfectly baked. Let cool slightly to appreciate the thin, crispy crust and amazingly soft, airy interior. The smell is incredible!

Tips for Success

Softer dough is correct: Don't worry if the dough feels softer than you're used to - this is what creates the light, airy texture.
Embrace irregularity: The rustic, irregular shapes are part of the charm of authentic Italian bread.
Listen for hollow sound: When you tap the bottom of the bread and it sounds hollow, you know it's perfectly baked inside.
Spacing matters: Make sure to space the pieces adequately on the baking tray so they don't stick together during the final rise and baking.

Watch the Video Tutorial

See every step in action! Follow along with the complete video guide for perfect results.