Italian Artisan Bread (Pagnotta)

4.94 from 44 votes

Discover the rich tradition of Italian Artisan Bread. Perfect for beginners and seasoned bakers, enjoy the rustic charm and unbeatable taste of this authentic Italian staple.

Prep Time15

Cook Time30

Resting Time2 15

Total Time3

Course: Basics & Preparations, Breakfast & Brunch, Side Dish

Cuisine: Italian-Inspired

Diet: Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian

Keyword: best plant based world recipes, bread, italian bread, loaf, pagnotta bread, pangotta

Season: Year Round

Diet: Nut-Free, Oil-Free, Refined Sugar-Free, Soy-Free, Vegan, Vegetarian

Method: Bake, Meal-Prep

Ingredient Group: Grain Recipes

Servings: Servings

Calories: 168kcal

Author: Gustavo De Obaldia

Cost: $4

Equipment

Glass mixing bowl (affiliate link)
Parchment Paper (affiliate link)
Rectangular Baking Tray (affiliate link)

Ingredients

17 ½ ounces flour 0 or All-purpose flour plus some to adjust and dust the working table
9 ½ fluid ounces water lukewarm
4 ½ teaspoons brewer’s yeast (dry yeast)
2 ¼ teaspoons brown sugar or powdered barley malt, or molasses
2 ½ teaspoons salt

To oil the baking tray

1 teaspoon olive oil extra virgin

Cups - Metric

Instructions

Dissolve the yeast in warm water and the sugar (you have to be very careful not to overheat it, or it may kill the microorganisms). Let it rest for 5 minutes.
In a big bowl or kitchen table, mix the flour with the yeast mixture and knead roughly with your hands, stretching holding one tip of the dough. Slam the dough ball on the table every couple of minutes to activate the gluten. Incorporate the salt, and knead well for 10 minutes.
First proofing. Oil the surface of the dough ball, make a cross with a knife and cover with plastic wrap. Reserve in a warm place in your kitchen or close to a heater. Let the dough be proof for 1 hour.
Second proof and shaping. After the time has elapsed, stretch the edges of the dough first outwards and fold inwards to the center. Put the dough upside down and give the ball a round shape pushing the downer parts of the ball with your fingertips.
Cover with the same oiled plastic wrap and let the dough proof for another 30 minutes. After 15 minutes, Pre-heat the oven to 480 ºF or 250 ºC.
Prepare the dough for baking. Place the dough on a round or edgeless baking tray with parchment paper.
Sprinkle some flour on top with your fingers and score the dough with the tip of a sharp knife. You only need to cut the surface. Do not go too deep.
Adjust the temperature. Decrease the oven temperature to 445º F (230 °C). Place an oven-resistant container with 1 cup of water on the oven floor.
Bake. Put the baking pan in the oven and bake for 25-30 minutes (until the bread looks golden brown).
Allow the bread loaf to rest about 10 minutes before cutting it.

Video

Notes

The final time depends a lot on your oven. You can insert the blade of a knife inside; if it is not wet, the bread will be cooked or measure the core temperature, which must be 205 Fahrenheits (96 °C).

Try not to do this more than once; Opening the oven and changing its temperature affects the cooking of your bread and could lead to an uncooked inside and overcooked surface.

Nutrition