Rustic Italian Crusty Bread

Ingredients

• 3.25 cupall-purpose flour, plus more for dusting
• 1 tspsea salt
• 1.5 cupwarm water
• 2 tspactive dry yeast

Method

1. 1In a large mixing bowl or stand mixer, add the flour, salt and yeast. Use a spatula or the paddle attachment and mix to combine well.
2. 2Pour in the warm water and keep mixing until everything is incorporated and a soft dough has formed. It will still stick to the bottom of the bowl — this is normal.
3. 3Cover the bowl loosely with plastic wrap and a tea towel. Allow the dough to rise at room temperature for 2 to 3 hours until doubled in size.
4. 4Sprinkle some flour on your kitchen counter and dump the dough onto it. Flour your hands to help it out of the bowl as it will be sticky.
5. 5With floured hands, fold the dough onto itself to form a round ball. Do not knead it — handle as little as possible. Use a sharp knife to lightly carve an X in the top of the loaf, or make a few cuts across.
6. 6Place the bread dough on a lightly floured pizza peel, cardboard or parchment paper and allow it to rest while the oven heats.
7. 7PIZZA STONE METHOD — Preheat oven to 450°F with a pizza stone inside for about 45 minutes before baking. Fill an oven-proof bowl with 2 inches of water and place it on the bottom rack to create steam for a crispy crust.
8. 8Once the oven is hot, sprinkle the pizza stone with semolina flour or corn meal and carefully slide the bread loaf on top. Bake for about 30 to 45 minutes until golden brown all over and cooked through.
9. 9Transfer to a cooling rack and allow to cool completely before slicing. You can also let it cool inside the oven with the door slightly open.
10. 10DUTCH OVEN METHOD (alternative) — Preheat oven with a dutch oven inside. Once hot, carefully place the bread loaf inside using parchment paper for easy transfer. Cover with the lid and bake for 30 minutes. Remove lid and bake another 5 minutes until golden brown on top. Remove bread from dutch oven and transfer to a cooling rack immediately or it won't stay crispy.