Italian bread, Ciabatta Rolls, and English Muffin Bread - three recipes in one, can you believe it? I've been absolutely hooked on crusty Italian bread lately—it's become my unexpected obsession! I used to be all about soft, sandwich bread (and don't get me wrong, I still love it), but there's something about mastering Italian bread that has me baking a fresh batch every single day now!
Recently, I decided to shake things up and try a 90% hydration version of my Italian bread recipe using yudane and absolutely NO ADDITIVES. Yep, no vital wheat gluten, no lecithin, and definitely no vitamin C (even though it does make it softer—trust me on this). Why mess with a good thing? Well, while the super-hydrated Italian bread with its big air pockets is amazing, this new version is just as awesome and way easier to handle without the whole fridge-rising ordeal.
This recipe is a dream for many mixers, including the infamous KitchenAid with its whisk attachment. When the dough comes together, it's like a thick cake batter. The whisks really whip it into shape, ensuring consistency and getting you to that perfect windowpane in just a few minutes—exactly how your mixer was meant to be used. Trust me, using the dough hook might sound appealing, but you'll end up giving your poor mixer a serious workout.
Artisan Italian Bread
You can bake this bread in a dutch oven for that classic artisanal feel, or go for the open-bake method, which I've been loving lately. The loaves come out so beautifully rustic—it's almost too pretty to eat! Almost.
Ciabatta Rolls
If loaves aren't your thing, try spreading out the dough on a floured surface. Sprinkle a little more flour on top (just lightly) and use a floured bench scraper to cut it into squares. Transfer these to parchment paper to rise. Voila! You've got yourself some crusty, big-holed Ciabatta Rolls. One recipe, endless possibilities.
English Muffin Mini Loaf
Characteristic of the big holes,
and crusty crust, this is a quick win!
English Muffin Bread
Now, if you're in the mood for something that's the best of both worlds—crusty on the outside and holey on the inside—look no further than this English Muffin Bread. After the first rise, gently shape the dough into a loaf and let it rise again in a bread pan. The key here is gentle handling to preserve those big, beautiful holes, courtesy of our high-hydration dough.
Italian Bread Recipe
Whisked Italian Bread, Ciabatta Rolls, and English Muffin Loaf
Crusty whole wheat Italian bread, for the best big holes. KitchenAid friendly recipe, follow the video instructions as shown for the Zacme mixer.
- 400 g wheat berries, soft white (100 g soft white, 250 g hard red, 70 g durum)
- 310 g water
- 50 g water, boiling
- 10 g sea salt, celtic grey
- 10 g honey (sugar, date syrup, barley malt syrup, or maple syrup can be used)
- 10 g yeast (instant) (I used instant, active dry can work just prove it first with some of the water)
Mill the flour
Prepare Yudane
Place a small cup on your scale, adding 25 g of flour to it.
Zero out the scale, and pour 50 g of BOILING water into the bowl.
Quickly mix into a paste, and set aside.
Mixing the dough
Add water, yudane, salt, syrup to your mixing bowl using wire whisks. Top with remaining flour
Mix on low speed until incorporated, using the whisk for the Zacme or KitchenAid mixers or the roller and scraper for Ankarsrum mixers.
Kick up the speed of your mixer to highest setting for about five minutes. The dough will change in consistency from a wet batter to dough that starts to grab on and stretch in the bowl. With whisks, the dough will climb the whisks. The sound will also change. Once this happens, turn it off.
Switch to the dough hook for the Zacme or KitchenAid mixers. Sprinkle in your yeast, and knead the dough by mixer or by hand for about 2 more minutes. Mix on speed 2 for the KitchenAid, and speed 3 or lower for the Zacme.
Fermentation (and stretch and folds)
Place your dough into an oiled bowl with room to double in size. I used the mixing bowl
Develop some extra structure in your bread by following the directions in the video. This is a special type of stretch and fold for high hydration dough.
Let the 30 dough rest for 30 minutes or until doubled.
Do another set of stretch and folds.
Shape your dough on the counter, transfer to parchment or silicone bread sling and let rest, dusted with flour and covered with a tea towel for the second rise.
Shaping
Preheat your oven to 450 F. If using a dutch oven, put it into the oven (not the lid, just the bottom part).
Shape your dough, flour it lightly. Scoring is not recommended. Transfer to parchment or a silicone bread sling.
OPEN BAKE: Transfer the bread to the oven, add a tray of boiling water for steam, and spray the loaf before closing the door
DUTCH OVEN: transfer the dough to the dutch oven. I found making a sling of parchment paper worked well. I did this by folding a long sheet of parchment in thirds the long way, and sliding it under the parchment your dough is rising on. Bake with the dutch oven lid on.
Bake at 450 F for 25 minutes
Lower the oven temp to 425 F.
OPEN BAKE: Remove the pan of boiling water.
DUTCH OVEN: remove the Dutch oven lid
Set timer for 15 minutes or to your preferred time for desired crust.
Remove from the oven and cool on a wire rack fully before slicing
Store in a paper bag, NOT plastic bags or beeswax - they will soften your crust too much. You can also leave this one on the counter, cut side down, if it'll be eaten fast enough.
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