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Nothing like fresh bread out of the oven, especially if it’s Homemade Italian Bread. This traditional Italian recipe does take time, but believe me it is worth every second of it.

Serve it with your favourite stew or soup or why not grab a slice just because. I love to serve a few slices with my Thick Italian Beef Stew or my Beef Stew with Peas.

I remember the days when my mother-in-law would take her baskets of freshly risen dough down to the wood burning oven and make her amazing Bread and Pizza. Those were certainly the days!

But now I love to get my hands (or my mixer) dirty with flour and make my own Italian Bread. This is the traditional way, with a Biga to start. The taste is amazing and yes even the Italian was impressed!

How to make Homemade Bread

To make the Biga – In a large bowl add the water and yeast, let sit five minutes then stir to combine.
Add the flour and stir just until the flour has absorbed all the water. Do not form a dough.

Cover the bowl with a clean tea towel, place in a warm draft free area and let rise.

Once the time as passed, in the bowl of the stand up mixer add the Biga and add part of the water, combine with a spatula.

adding the biga and water to the mixing bowl

Add the flour, yeast, salt and the remaining water.
Start to knead the dough for about four minutes or until the dough starts to pull away from the sides of the bowl.

knead until the dough pulls away from the bowl

Move the dough to a lightly floured flat surface and knead to form a smooth dough ball.

the dough in a lightly oiled white bowl ready for rising

Place the dough in a lightly oiled bowl, cover with a towel and let rise.

Form the dough into a round or long loaf or even small buns.
Place on a parchment paper lined cookie sheet.

place formed dough on parchment paper cookie sheet

Cover and let rise.

Place a pan of water on the bottom of the oven.
Make a score in the bread and bake.

Remove from the oven and immediately place the loaf on a wire rack to cool. This keeps the bottom from becoming soggy.

fresh baked bread on a wooden board with a blue cloth

What is a Biga?

You may think that a Poolish and a Biga are the same, but the main difference is that a Poolish is a liquid dough and a Biga is a solid dough.

A Biga is a type of rise used in Italian baking. Many popular Italian breads, including a ciabatta and Pandoro, are made using a Biga.

The addition of a Biga is said to add more flavour to the finished product and is also used in breads that need a light, open texture with holes.

Is the yeast active?

The yeast you are using could be old or dead, to tell if the yeast is still active, in a small bowl add a 1/2 cup of water, sprinkle 1 1/2 teaspoons of yeast and a pinch of sugar over the top, stir it up, then let it stand for about 5 minutes.

If the yeast is still active, it will dissolve completely into the water and the liquid will start bubbling.

Make sure your water isn’t too hot or too cold. Too hot and you will kill the yeast, too cold and it will take a long time for the dough to rise. The perfect temperature is 100-110F.

Why do you need to place a pan of water in the oven?

The water in the pan will create steam which helps keep the crust soft. It also lets the bread to continue expanding freely. The steam that settles on the exterior of the bread also helps to dissolve the sugars in the dough.

Bread Flour or all purpose?

I personally use all purpose but if you prefer bread flour works just as well, some people swear by it. It will give your dough a chewier and denser bread.

How to score it

I love the look of a beautifully scored fresh loaf of bread. I discovered an interesting video on the different ways to score bread, you might want to check out the Foodgeek if you need an idea.

How to store the bread

Cool the bread completely, then store it in a plastic airtight bag, storage container, wrap in foil or the Italian way and, place the loaf in a paper bag then place it in a plastic bag and close tightly. It can be kept at room temperature for about two to three days.

Can you freeze it?

Yes you can freeze it, let the loaf cool completely, then you can either slice it or leave it whole. Be sure to wrap tightly with foil or freezer safe wrap and then place it in a freezer safe bag or container. Properly stored, it will last for about 3 months.

Different types of Italian Bread

Apparently there are over 250 different types of bread in Italy that are actually made today. I certainly haven’t tried even close to that many, but a few of are favourites are a Ciabatta, Genzano, Lariano and the Italian can never pass up a Cazzottini or two.

More Delicious Bread Recipes

Probably the most famous saying in Italian referring to bread is “fare la scarpetta” which means “make the little shoe,” it refers to a small piece of bread used to mop up the last of the sauce on your plate. So remember to leave some sauce next time.

So if you are ready and have the time why not make a loaf of Homemade Italian Bread? Let me know how you like it. Enjoy!