Ingredients
This recipe makes one large loaf, enough for about 8 to 10 slices.
Ingredient Amount
All-purpose flour 4 cups (500 g)
Warm water 1½ cups (360 ml)
Active dry yeast 2¼ tsp (1 packet)
Sugar 1 tbsp
Salt 1½ tsp
Olive oil 2 tbsp
Instructions
Total time is about 3 hours, including rising and baking. Active time is roughly 20 minutes.
Pour the warm water into a large bowl and stir in the sugar and active dry yeast. Let the mixture stand for 5 to 10 minutes. It should turn foamy and smell pleasantly yeasty. If nothing happens after 10 minutes, your yeast is likely expired or the water was the wrong temperature, so start over with fresh yeast.
Add the flour, salt, and olive oil to the foamy yeast mixture. Stir with a wooden spoon until a soft, shaggy dough forms and no dry flour remains. The dough should be slightly sticky but hold together. If it feels unmanageably wet, add flour a tablespoon at a time. A little stickiness is a good sign, since wetter dough bakes into a lighter, airier loaf.
You can knead the dough by hand on a lightly floured surface for 5 to 8 minutes, or use a stand mixer with a dough hook on medium-low speed for about 5 minutes. The dough is ready when it feels smooth and springs back slowly when poked. This recipe also works with minimal kneading if you give the dough a long rise.
Lightly oil a clean bowl, place the dough inside, and turn it once to coat. Cover with a towel or plastic wrap and let it rise in a warm, draft-free spot for 1 to 1½ hours, until doubled in size. A turned-off oven with the light on works well as a cozy rising spot.
Turn the risen dough onto a lightly floured surface. Press it gently into a rough rectangle to release large air bubbles, then roll it up from the long side into a log and pinch the seam closed. Roll it gently back and forth to lengthen it into a classic Italian-style loaf about 12 to 14 inches long, with slightly tapered ends. Keep your touch light so the loaf stays airy.
Place the loaf seam side down on a parchment-lined baking sheet. Cover loosely and let it rise for 30 to 45 minutes, until visibly puffy. Press a floured fingertip lightly into the side: if the dent springs back slowly, it is ready to bake.
While it rises, preheat your oven to 425°F (220°C).
Use a sharp knife or bread lame to make several shallow diagonal cuts, about ¼ inch deep, across the top of the loaf. Scoring lets steam escape and helps the loaf expand evenly instead of tearing in random places.
Bake at 425°F (220°C) for 25 to 30 minutes, until the crust is deeply golden and crisp. The loaf should sound hollow when you tap the bottom. For a bakery-style crackle, place a metal pan on the lower rack while the oven heats and carefully add a cup of hot water when you slide the bread in, creating steam.
Transfer the bread to a wire rack and let it cool for at least 20 to 30 minutes. It is tempting to slice right away, but the crumb is still setting inside. Cutting too early can make the texture gummy and cause the crust to soften.