Ingredients (Makes 2 Loaves)
- 4 1/2 tsp (2 packets) active dry yeast
- 2 tsp granulated sugar
- 2 cups (480g) warm water
- 5 cups (600g) bread flour
- 1/4 cup olive oil
- 1 3/4 tsp kosher salt
Mix and Knead the Dough
In the bowl of a stand mixer, combine the yeast, sugar, and warm water (~110°F). Let it stand for 5-10 minutes.
The mixture should become foamy and active. This tells you the yeast is alive.
Add 4 cups of the bread flour, the olive oil, and salt. Using the dough hook attachment, mix on low speed until a shaggy dough forms.
Increase the speed to medium and knead for ~7-8 minutes. Gradually add just enough of the remaining 1 cup of flour until the dough is soft, smooth, and elastic.
The finished dough should pull away from the sides of the bowl and spring back slowly when poked.
If you are kneading by hand, turn the shaggy dough out onto a lightly floured surface and knead for ~10-12 minutes, adding flour as needed, until you achieve the same smooth and elastic texture.
Let the Dough Rise
Shape the dough into a ball and place it in a lightly oiled bowl, turning it to coat.
Cover the bowl with plastic wrap and let the dough rise in a warm place for ~1 hour, or until it has doubled in size. If you poke the dough with a floured finger and the indentation stays, it’s ready.
Shape the Loaves and Let Them Rise Again
Line a large baking sheet with parchment paper.
Turn the dough out onto a lightly floured surface, gently punch it down to release the air, and divide it into two equal pieces.
Shape each piece into a torpedo-shaped loaf (a batard), about 12 inches long.
Place the loaves on the prepared baking sheet, leaving a few inches between them. Cover with a tea towel and let them rise for another 20-30 minutes, until they look puffy.
Bake the Bread
Preheat your oven to 400°F. For a crispier crust, place a small metal pan on the bottom rack of the oven while it preheats.
Using a sharp knife or a bread lame, make a few 1/4-inch deep diagonal slits across the top of each loaf.
Just before you put the bread in, carefully pour a cup of hot water into the pan on the bottom rack to create steam. Be cautious of the steam.
Bake for 20-25 minutes, until the crust is golden brown and the internal temperature reaches ~200°F.
Let the bread cool completely on a wire rack before slicing. The bread continues to set as it cools; slicing it too early can result in a gummy texture.
Classic Italian Bread
Ingredients
Ingredients (Makes 2 Loaves)
- 4 1/2 tsp active dry yeast 2 packets
- 2 tsp granulated sugar
- 2 cups warm water 480g
- 5 cups bread flour 600g
- 1/4 cup olive oil
- 1 3/4 tsp kosher salt
Instructions
- Combine yeast, sugar, and warm water (110°F) in stand mixer bowl. Let stand 5-10 minutes until foamy.
- Add 4 cups flour, olive oil, and salt. Mix with dough hook on low until shaggy.
- Knead on medium speed 7-8 minutes, adding remaining flour until dough is smooth and elastic.
- Place dough in oiled bowl, cover with plastic wrap. Let rise 1 hour until doubled.
- Divide dough in half. Shape into two 12-inch torpedo loaves.
- Place loaves on parchment-lined baking sheet. Cover with towel, let rise 20-30 minutes.
- Preheat oven to 400°F. Place metal pan on bottom rack.
- Score diagonal slits across loaves.
- Pour 1 cup hot water in bottom pan. Bake loaves 20-25 minutes until golden and internal temp reaches 200°F.
- Cool completely on wire rack before slicing.
