Did not seem hollow at all. It goes perfect with Italian dishes as well as stews, soups, and on occasion we make sandwiches with it too. It turned out perfect! Delicious! Did the yeast bubble up? Rising period was 30 mins all three times. Every step of the way, I thought “this isn’t working!” It did work, however, and was mighty tasty too! Oh no! Oh boy this was just the bread I was looking for!!!! Hi Cindy, Yes you can do that. This bread was amazing! Practice helps to turn out a consistent loaf of bread. Quickly score the bread before you bake it in the oven. Next…second rising-form your loaf after the 1st rise, put it on your pan, THEN cover & allow to rise a second time-makes for a more “risen” loaf! So much, that I’m headed to make two more loaves so I can give one to my grandma. I absolutely love this bread. Thank you!!! Thanks Lisa for following up and letting me know! There's nothing better than homemade bread, fresh out of the oven. I’ve been very satisfied with the results. Flour: Tipo 00 is a finely ground Italian flour that is considered the gold standard for pizza, pasta, and bread dough. I would start by replacing 1/3 of the regular flour with your oat flour and work your way up from there. Currently I’m struggling with my wheat intolerance and an intolerance to both guar and xanthan. Hope you’ll like our page on Facebook(Our Casa Your Casa). You just need the ingredients, fork and a bowl. Welcome, Friends! I cannot seem to find any using bread dough. This rustic bread recipe differs from other homemade breads in that it is much simpler to make. Let's get on to…. Love your idea on letting the second rise happen on the pan for an instant loaf. Yesterday we used the other batch on same stone @550 in electric oven, turned out anazing! I’m baking on a baking steel. will be using this recipe time and time again! Cut an X shape on the top of the balls with a sharp knife. Put the dough back into the bowl and cover with a kitchen towel and let it rise. Thanks again, Zwaner – It’s so great to hear that you are getting lots of use out this recipe. Maddy, Thanks so much for your feedback! My only sub was brown sugar for white. Hi Susie, It all depends on the family. I just made the bread with two risings, then patted it down and rolled it out onto the baking tray. Hi Lisa, I haven’t but that doesn’t mean you shouldn’t. At first I was scared because the yeast didn’t get really froth/thick but in the end it all worked out perfectly. 🙂. I’m in Australia and the weather is quite warm so it only took 45mins to rise and I used Tipo OO bakers flour. All Rights Reserved. Place a baking dish filled with water on the bottom rack. 🙂, Your email address will not be published. I haven’t had this issue, so I’m not 100% sure what to tell you! The texture is so similar to store-bought bread, which makes it perfect for sandwiches. I think in total it was in an hour. I moved to rural WV from a place that offer good Italian Bread within walking distance. I say experiment and see what you like best. You may also need to adjust the amount of liquid to get it to the right consistency. Then half in each pan, cover lightly with a flour cloth set in oven and wait for the second rise. I was raised on Long Island, and know from quality bread. My main problem with this recipe is the order of instructions. I think the bread might be baking too quickly when it hits the oven, creating a crust before it can expand. Directions. Can’t wait to see how your experiments go with garlic rosemary or olives! I knew this was a good sign. You are welcome! If it's a full loaf, store it in a brown paper bag to keep the crust from going soft. The bread is in the oven as we speak, it looks great can’t wait to taste it Haven’t tasted them yet, but it’s a very simple recipe to follow and if it’s as good as others say, I will be making it again. This No-Knead Rustic Bread Loaf is one of the easiest bread recipes. Hi Sandy, You don’t have to have it rise again. Let us know how you make out of you do and I will check back in. My new favorite! Ingredients. I put some broken pieces of Walnuts in the dough mixture too! You will be an expert at this recipe in a few days :). A delicious overnight rustic white bread with a crisp crust and tender crumb. This was my first time making bread and I can’t believe how easy it was. Thanks Katie for your feedback! After the 2nd rise I bundled it together gently and tried to shape it into a loaf-ish form then threw it in the oven. Thank you so much Carrie for sharing your simple fuss-free recipe! Hi Stephanie, I actually have a dough that works better with chocolate, it’s going to be in a collection of bread stories that I will be publishing soon! Also, I often turn up the oven temp. So easy, smells so good and so cheap!! Hi Sandra, I’ve never had a problem with not using all of the yeast. Had to bake the second loaf 15 min. Thanks! Bravo! I am going to have to make it everyday. the bread was soft and crusty which is exactly what i wanted cant wait to make it again, Hi Carrie! I use a combination of unbleached flour, bread flour and like 1/2 cup wheat flour. i only did the first rise but it still came out perfect, i actually made another dough the exact same but flattened it and made a beautiful italian flat bread with olive oil sea salt and fresh herbs! I am not sure when I can separate the dough into two and if I need to cook in a bread pan on top of my pizza stone or if I can bake directly on it….I live in AZ, so it is very dry here, but I do get a good rise both times. As for making bread without wheat flour you need to add a gluten substitute, such as guar gum or xanthan gum for example. My whole family loved it, and I have a feeling we’ll be making it a lot in the future! Thanks! An other artisan bread recipe I’ve been using calls for 1 T of yeast to 3 c. flour…yeast and sugar dissolved in 1 1/2 c. water and I get 2 great round loaves. A cookie sheet? Brava brava, Carrie! I added a little salt, rosemary powder and garlic powder to the top. I am trying it for garlic bread right now! I LOVE BREAD ! No fancy bread machine, or electric mixer. My young grandons and I made our 1st amazing Margarita pizzas from scratch yesterday using simple Napoletana recipe and Caputo Tippo 00 bakers flour, SAF yeast, Mediterranean fine sea salt and 62% hydration with filtered water. If not, would you happen to know of a bread dough recipe I can use for that purpose. Ever since I have associated breadmaking with ugh! Next pour the water 1/2 cup at a time into the flour mix using your fork to blend. :-), Thanks Kim for adding this, I do need to make a note on the recipe that the sugar activates the yeast and proofs it. Hi Tat, next time you try this recipe let your bread rise a little longer before baking it and see if that works. I added a little bit of sugar to prove the yeast during the step when you indicated to let it get creamy. You might want to try splitting the different between the amount of oat flour with the white or the wheat to see if that helps. Try it out and see what you think. I was able to make it perfect ( at least i think it was perfect) the first time. Continue on with the steps 1-11 below. Fresh bread in the morning is the best!!! Hi Carrie, just wanted to thank you for a great recipe. When you print the recipe, the oven temp isn’t included. http://i252.photobucket.com/albums/hh30/flameforever/ItalianBread-1.jpg. I would try this again but make sure the dough isn’t dry that it is a little sticky but not gooey. I did have to cook for additional 12 mins. Crunchy crust perfect interior, not too airy and not too dense. Pour the milk mixture into the bowl of a stand mixer with a dough hook. It’s not necessarily kneading per say. What will that do to the baking time? I hope this wasn’t a ” one off” for me. I’m made it a few times now, always with great results. I have one tiny problem with mine when i bake it…. The sugar does help the dough rise. The recipe was easy and the bread is delicious but there is no way that paper is coming off the bottom. I am so glad that you like this bread recipe and that you don’t have to move :) Best, Carrie, I have not bought bread since I found this recipe about 2 months ago. Does this bread freeze well after baking? I know that coconut flour absorbs much more liquid than regular flour. Still, I soldiered on! What temperature n the oven roughly? Hi, Less flour? Or, do you know of any sites or books using this flour. Cover loosely with plastic wrap and kitchen towel. We like to eat it straight out of the oven too, it’s hard to resist! Hi Roberta, I am wondering if you need to bake the bread at a higher temperature. I used wheat germ + flour and it was marvelous! The kids love it when they see it in the oven. I just discovered this recipe, it’s exactly what I’m searching for, really easy and no-fuss to make, loving it. By 35 I still had not accomplished bread that wasn’t hard or overly dense or that rose properly. Hi, After 30 minutes, it wasn’t brown. Add the water and stir with a … Thanks for the recipe. The darker bread in the pictures above is the oat based recipe. Since I found your recepe I bake bread every week. Thank you. The microwave keeps it free from drafts on a cold winter night, like tonight (here in PA). I am dying to try this out now. This is my husbands new favorite bread, he said “I’m so glad this bread is part of our marriage” guess I’ll be baking bread regularly now! I’m new to baking bread, and I’ve been experimenting with recipes, and this one has been my favorite. The only bread I’ve been able to make successfully – and it is TOTALLY successful, every time – is one of the no-knead loaves that requires an oven pre-heated to 350 degrees C; hence my lack of confidence. Am I not letting it rise long enough? It never fails. Just made this recipe and OMG so addictive. I am curious if this recipe can be used for Italian stuffed bread? Flour your hands and begin to form the round ball. Glad you like the recipe :) Best, Carrie. Hi Rebecca, I hope you tried it again. Along with some other slight modifications, this one was a hit. Does bread always come out differently each time? Made a second batch with no mixer, waited for the 2nd rise, tried with olive oil and sea salt on top— even better than first time! I am a food writer, photographer, and stylist based in Houston, Texas, where I live with my husband and two children. If I come across anymore recipes with Tipo 00 I will let you know. Just put it in the oven. This gave it a nice crisp crust as you expect from rustic Italian breads. Instead of oiling my loaves I spray them down 3 times in the first 15 Thank you so much. Wow, I’m super impressed. Hi Tony, I’ve only made this recipe in single batches. Question. I have the recipe and routine memorized now. good eats 3 of 7 Rustic Whole Wheat Bread… I did add a couple of tablespoons of water, and then flour to get the moisture how I wanted. I bet it was tasty with the fresh herbs. We will for sure be making it again! But if you give it a try, let us know! Just wondering why the inside of the bread is really dense. My family LOVE it very much… Definitely will keep this receipe. Ha, I’m not sure why you couldn’t? Dough rose perfectly but then sank back down as I scored it (my knife needed to be sharper). We live SW of Denver in the mountains between Conifer and Bailey and are at 9,000 ft. altitude. Can’t say enough about it. Did two loaves, one I followed the directions to a Tee, the bread rose nicely and after 35 minutes in the oven, on a pizza stone, came out golden brown. I would recommend this recipe to anyone. We made a morning of it! My co-workers went crazy for it! I hope you get to try it. Hi Nancy! I have not tried to freeze this dough but I am sure it would be fine. Even non-bakers can have this turn out perfectly delicious every time! Set for second rise and will bake to have for dinner. Hi Susan, I usually work it all in the bowl as I continue to add flour to it. I came across your website when searching for Italian bread recipes. Yeast was creamy so it wasn’t that, maybe it was the amount of sugar. I’m sure it will taste great. New Year’s Eve Food Traditions: What to Eat for Good Luck! Welcome, Friends! Another thing you could try is baking it at a lower temperature, I would try 10 degrees less. I have tried it several times with just oat flour and have not gotten the best results. 🙂. Give it a try and let us know how you like it! 🙂. Didn’t really think I could do it this fast, but with a warm oven and pan of hot water I can get a good rise in 30-40 min. :( Five more minutes did the trick. Do you use that type yeast in 2? Made it tonight for my inlaws and it was enjoyed by all. I just want to make sure I’m doing it right. Other than that this recipe is amazing!! I have searched for the perfect bread recipe the last 20 years. This time the bread is way fluffier, although when I slashed it with the knife, it deflated some. Breadmaking…simple? This one ☝️ is a thinker, wildly creative and, I’ve been working on my first book - a brea, Spritz Cocktailsare popular aperitifs in Italy, One of my favorite spots for cocktails before dinn, It’s official, we have a high school gradua, Zucchini Flower Quiche: Quiche Con Fiori di Zucca, A delicious Italian Wedding Soup Recipe – Minestra Maritata, http://pinterest.com/pin/123215739777557844/, http://chefincollege.blogspot.com/2013/06/homemade-italian-bread.html, https://forthefeast.com/2010/10/sfinciuni, https://www.instagram.com/p/BBq7UluyYF5/?taken-by=cftodd. Also if you want to do an Egg Wash that would work TOO. I’m so happy I stumbled on this recipe! My husband’s favorite bread recipe he says lol this wife has pleased her husband surely thank you so much. I always thought I needed specialized tools… although thinking about it now seems silly because way back in the day they didn’t have all that stuff! I used Italian flour and it came out great, I did let it rise twice. It turned out awesome! I completed this recipe 3 times in a row. Hi Vera, You can put in the oven after the 2nd rise! Just a quick question, how (if possible) could I sub out the dry yeast for sourdough starter? I am a chronic failure at bread making – seeing this recipe has reignited my willingness to bake not just an edible but delicious (and beautiful) loaf of bread!! Second and third were wonderful! I was out of honey so I used a 1/8 cup of agave sweetener, and 1/2 cup more of water after combining the yeast water and flour since the dough seemed pretty dry, even though I only used 3/4 cup of flour for every 1 cup. I’m a South Wales, UK lady living in Southern Italy…. I left it in my mixing bowl, covered it with a damp towel and put it in a warm oven with the oven turned off. I love salt so I rubbed sea salt all over the top and made one heck of a sandwich minutes after it came out of the oven. The crust was so perfectly crunchy, but I don’t know what to change next time. At that point, you can repurpose it for something else, if that's your thang. Idk what I did wrong either bc it’s my second time making it and it didn’t work. @Jules I haven’t but it’s worth a try- go for it. Are you weighing it or using a measuring cup? 🙂. Hi, Can I prepare the dough, refrigerate and make next day? I made this bread. Pizza dough was fermented in fridge 3 days, once warmed to room temp and formed, it immediately turned to blackened toast on pizza stone. I agree with Dave P. on technique #2; it was foolproof. 😉. That’s great to hear that it’s working with your GF flour blends. Oh wow, that sounds amazing! Please advise what I might be doing wrong. I also let it rise twice and a little bit before I put it in the oven while on the parchment paper. Next time I’ll egg wash it before doing that. If the bread is hard, lower the oven temperature by 25°F and cook for 5-10 minutes longer. Thanks Lori! The yeast was definitely more foamy. 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