Classic Italian Loaf

Classic Italian Loaf

This loaf is kneaded in the evening and left to rise overnight, then shaped and baked in the morning. Wake up to the tempting smell of freshly baking bread!


1 half kilo loaf

Preparation Time

20 minutes

Resting Time

12 hours

Baking Time

30 minutes


500 g Italian type 00 flour
4 g yeast
1 tsp sugar
250 g warm water
20 g salt


Sieve the 500 g of type 00 flour then add 4 g of yeast, a teaspoon of sugar and mix on a work surface. Form a well in the centre and slowly add the 250 g of warm water in which you have dissolved the salt. Knead into a smooth, even dough.  Place the dough in a bowl, cover with plastic wrap and leave to rest for 30 minutes then leave in the refrigerator overnight. The day after, remove the dough from the refrigerator before using it so that it returns to room temperature. Then stretch it to form a rectangle and then roll it from the long side to form a long, slightly curved loaf shape. Place on a baking tray lined with baking paper and make small slashes on the top in the form of an X.

Leave to rest for at least half an hour, or until almost doubled in size

Pre-heat the oven to 220°C, and put a small oven dish with water in it at the bottom of the oven.  Bake the loaf for20/30 minutes until golden.