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Homemade Italian Bread with Crispy Crust | Step-by-Step Tutorial

Learn how to make authentic crusty Italian bread with a crisp, golden crust and soft, airy interior. This step-by-step guide covers everything from yeast activation to steam baking so you can create artisan-quality loaves in your own kitchen.
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Prep Time 15 minutes
Servings: 1 loaf (12–15 slices)
Course: Bread
Cuisine: Italian
Calories: 120
Ingredients Method Notes

Ingredients
  

  • 4 cups all-purpose flour or substitute half with whole wheat flour
  • 1.5 teaspoons salt
  • 2 teaspoons sugar
  • 2 teaspoons active dry yeast
  • 1.5 cups warm water around 110°F
  • 1 cup cornmeal for dusting
  • Water for steam for baking
  • Optional Variations: Add 3–4 tablespoons mixed seeds replace part of the flour with spelt, or reduce salt for a lighter flavor.

Method
 

  1. Activate Yeast: In a bowl, mix warm water (110°F), sugar, and yeast. Let sit 5–10 minutes until foamy.
  2. Mix Dough: Add flour and salt to the yeast mixture. Stir until a rough dough forms.
  3. Knead: Knead 8–10 minutes until smooth and elastic. The dough should pass the “windowpane” test.
  4. First Rise: Place dough in a greased bowl, cover, and let rise 1–2 hours or until doubled in size.
  5. Shape: Punch down, then shape into a round or oval loaf.
  6. Second Rise: Place on a cornmeal-dusted baking sheet, cover, and let rise 30–45 minutes.
  7. Preheat Oven: Heat oven to 450°F with a shallow pan of boiling water on the bottom rack to create steam.
  8. Score: Cut ¼-inch deep slashes on top with a sharp knife or lame.
  9. Bake: Bake 25–30 minutes until golden brown and hollow-sounding when tapped. Internal temperature should reach 205–210°F.
  10. Cool: Cool completely on a wire rack before slicing to set the crumb.

Notes

Store cooled bread in a paper bag for 2–3 days at room temperature. For longer storage, freeze tightly wrapped for up to 3 months. To revive, sprinkle with water and warm in a 350°F oven for 10–15 minutes for a crisp crust.