The Fresh Loaf

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Rustic AP flour Italian bread ✓

The Roadside Pie King's picture
The Roadside Pi...

Rustic AP flour Italian bread ✓

Self explanatory.


Isand66's picture

That’s a great looking crumb.  What was your formula?

The Roadside Pie King's picture
The Roadside Pi...

The formula is advertised as no knead However, I did some stretches & folds. Still the wet dough make a flat loaf

Quick as a jiffy, no knead Italian bread.

I decided to proof the round in a bannoton because it is such a wet dough. (87% hydration) the proofed dough looks great. However, due to obthe high hydration I know it will be a bear to score. So I put it bannoton and all into the freezer for a quick 20 minutes. The end game soon

 It would have benefited from a few steach & folds during the first rise. That being said, it looks good. I will add the crumb shot tonight.

OMG! So good, light as a feather! Make sure you check all the photos!



406g. (3 1/4 cups) Unbleached AP Flour. 

2 tsp. Instant yeast

1 tsp. Diastatic malt powder (Substitute granulated sugar)

1tsp  kosher Salt

355g ( 1 1/2 Cups) warm water 90°F




1 Mix the flour, Malt, yeast, and salt in a large bowl

2 Add the water and mix well. Making sure all the dry ingredients  are hydrated. It will be sticky.

3. Continue to work the dough just until a wet shaggy ball forms. Handle the dough as little as possible.

4 cover the bowl with plastic wrap.

5 allow bulk ferment (rising) for 2-3 hours until doubled in volume.

6. Flour the work surface and your hands. Fold the dough over itself on all the tour sides.

7 shape into a nice round. Place on a baking tray or parchment paper to transfer on to your stone.

8 allow to proof (second rise) About 45 minutes to 1hour. Untill doubled.

Meanwhile preheat the oven to 500°F

9 score the top of the dough. Just a simple X is fine.

10 transfer the banking sheet to the oven, or directly to your stone.

Add about 1/2 cup of water in a shallow pan on the bottom right f of he oven.

11 lower the oven temperature to 450°F

12 Bake for 45 minutes. Until golden brown, and tapping the bottom of the bread sounds hollow.

13That's all folks!



Benito's picture

Wonderful crumb Will, looks tasty.


The Roadside Pie King's picture
The Roadside Pi...


kqbui1995's picture

Fabulous loaf and method! Did you stretch and fold at all prior to letting it sit for 2-3 hours bulk ferment? or during the 2-3 hours?

The Roadside Pie King's picture
The Roadside Pi...

Yes, during the first hour two on the 1/2 hours.