Sourdough Italian bread is characterized by its unique blend of softness and intense flavor, making it a delightful experience. What sets it apart from traditional sourdough bread is the infusion of honey and olive oil, adding a touch of sweetness and a hint of Mediterranean richness to each slice.
The method behind crafting this delectable bread is refreshingly straightforward. Relying on natural fermentation and an easy, open bake method which creates a soft, chewy texture and rich, savory taste. I just know you will love this sourdough Italian bread recipe where artisanal charm meets sublime flavor!
![inside of Italian sourdough bread](https://healingslice.com/wp-content/uploads/2023/11/sourdough-italian-bread24-284x300.jpg)
3 ways to enjoy Sourdough Italian Bread
Because this bread boasts such a soft crumb with a tender, flavorful crust it makes it so versatile for any spread. Here are a few ways you might like to enjoy it:
- Classic Bruschetta: Toast slices of Sourdough Italian bread until they are golden brown, then rub them with fresh garlic and drizzle with olive oil. Top with diced tomatoes, basil, and a sprinkle of balsamic vinegar for a traditional and mouthwatering bruschetta.
- Rustic Panini: Use Sourdough Italian bread to make a rustic, hearty panini. Layer it with your favorite ingredients like thinly sliced prosciutto, mozzarella, roasted red peppers, and arugula. Grill until the bread is crispy and the cheese is melted for a satisfying sandwich.
- Dipping Bread: Cut the soft Sourdough Italian bread into thick slices and serve as a perfect accompaniment for a dipping platter. Pair it with olive oil and balsamic vinegar for a simple and delightful appetizer, or dip it into a warm bowl of tomato soup for a comforting and savory treat.
My personal favorite is making simple sandwiches out of this lovely bread. It makes for an excellent deli sandwich with all your preferred fixings!
![slices of sourdough Italian bread](https://healingslice.com/wp-content/uploads/2023/11/sourdough-italian-bread20-768x1024.jpg)
How to make sourdough Italian bread: step-by-step
Baker’s schedule: feed your starter the night before you plan to mix the dough, mix the dough mid-morning, and plan for a 6-9 hour bulk rise. The dough will cold-proof overnight for 12-18 hours and can be baked the following morning.
Note: this recipe was tested at 68 degrees F and required a 7.5 hour first bulk rise. Depending on the temperature in your home you may need to let the dough rise more or less than this.
Note: Ensure your sourdough starter is at its peak before mixing the dough.
Ingredients & Equipment
- 450 grams of all-purpose flour
- 324 grams water
- 75 grams active sourdough starter
- 1 tablespoon of honey (21 grams)
- 1 tablespoon of olive oil (14 grams)
- 9 grams of salt
You will need:
- Mixing bowl
- Bench scraper
- Scoring tool or sharp knife
- Food scale
- Parchment paper
- Banneton proofing basket
- Pizza stone
Mix the dough
- In a medium mixing bowl dissolve the sourdough starter and honey in the water. Stir using a fork.
- Add the flour and olive oil and mix until all the flour has absorbed the water. The dough will be wet and shaggy.
- Cover the bowl with plastic wrap or a tea towel and let it rest for 45 minutes.
![Sourdough Italian Bread - Dissolve the starter & honey](https://healingslice.com/wp-content/uploads/2023/11/sourdough-italian-bread1-768x1024.jpg)
![sourdough Italian dough mixture](https://healingslice.com/wp-content/uploads/2023/11/sourdough-italian-bread2-768x1024.jpg)
Add the salt
- After the dough has rested sprinkle the salt over top of it and dimple it into the mixture.
- To ensure the salt gets mixed in and to create some strength in the dough, fold it into itself repetitively & slap it against the bowl for a few minutes.
- The dough will appear smoother, but still quite sticky. This is normal. Cover the bowl with plastic wrap again and let it rest for 30 minutes.
![Sourdough Italian Bread - add the salt](https://healingslice.com/wp-content/uploads/2023/11/sourdough-italian-bread3-768x1024.jpg)
![Sourdough Italian Bread - Dough after strengthened](https://healingslice.com/wp-content/uploads/2023/11/sourdough-italian-bread4-768x1024.jpg)
Coil Folds
Coil folding is a technique used in sourdough bread making to strengthen the dough and improve its structure. I prefer this method for this recipe as it is a softer approach to this delicate bread.
Tip: lightly wet your hands to avoid the dough sticking to them.
- Gently reach under the dough with your wet hands and lift it up.
- Stretch the dough upwards, then fold it under the center of itself.
- Turn the dough 90 degrees and repeat the lifting and stretching process.
- You can continue to turn the dough and fold it a few times, usually 4-5 times in total, to make a complete “coil.”
- Once complete, cover the dough and allow it to rest for 30 minutes.
- Perform 4 more coil folds within 30-minute increments totaling 5 coil folds. This will ensure the dough develops enough structure.
- Once all coil folds have been completed, cover the dough and allow it to rest for the remaining bulk rise (approximately 2-4 more hours).
![Sourdough Italian Bread - coil folds](https://healingslice.com/wp-content/uploads/2023/11/sourdough-italian-bread5-995x1024.jpg)
![Sourdough Italian Bread - stretch upwards](https://healingslice.com/wp-content/uploads/2023/11/sourdough-italian-bread6-825x1024.jpg)
![Sourdough Italian Bread - fold the dough under the center](https://healingslice.com/wp-content/uploads/2023/11/sourdough-italian-bread7-876x1024.jpg)
![Sourdough Italian Bread - coil folds](https://healingslice.com/wp-content/uploads/2023/11/sourdough-italian-bread8-926x1024.jpg)
![Sourdough Italian Bread -coil folded dough](https://healingslice.com/wp-content/uploads/2023/11/sourdough-italian-bread9-741x1024.jpg)
Pre-shape the dough
- After the dough has rested for the first bulk rise, it can be pre-shaped.
- Place the dough on a lightly floured surface and create a round shape by using your bench scraper. See the video below for a demonstration.
- To create a round shape place the bench scraper under the bottom part of the dough and use a circular motion. Do this repetitively until you get the desired shape. The tension will naturally settle in the middle of the dough, giving it a better oven spring when baked. You can also do this motion using your hands.
- After a round ball shape has been created, cover the dough with a towel or bowl and let it rest for 15 minutes.
![Sourdough Italian Bread - round pre-shape](https://healingslice.com/wp-content/uploads/2023/10/simple-sourdough-recipe6-871x1024.webp)
Final Shaping
- When it comes to the final shaping, you have the choice of creating a round boule or an oval batard.
- I will offer instructional videos for both shaping options, allowing you to pick the one that suits you best.
- After shaping, position the dough in the banneton basket with the seam facing upwards. If necessary, you can gently stitch or tighten the seams while in the basket.
- Now, cover the dough either with a cloth or by placing it inside a 2.5-gallon bag. Then, transfer it to the refrigerator and let it rest for 12-18 hours.
How to shape a round boule
How to shape an oval batard
![Sourdough Italian Bread - Place into the refrigerator overnight](https://healingslice.com/wp-content/uploads/2023/10/simple-sourdough-recipe7-768x1024.webp)
![Sourdough Italian Bread - Place into the refrigerator overnight](https://healingslice.com/wp-content/uploads/2023/10/simple-sourdough-recipe8-768x1024.webp)
Score & Bake
- For an optimal rise, I recommend preheating the oven to 450 degrees F for 30 minutes with the pizza stone in there.
- When ready to bake, remove the dough from the fridge and invert it onto a piece of parchment paper.
- With a sharp knife or bread lame score 3 diagonal lines down the dough. Optional: you can sift some rice flour over the surface of the dough for the scoring to pop.
- Transfer the dough onto the pizza stone using the parchment paper and place it into the oven. Simultaneously place a tray below the bread with about a cup of ice to produce steam. This will give the bread that beautiful color.
- Bake the bread at 450 degrees F for 20 minutes. After 20 minutes rotate the bread and remove the ice tray and bake for an additional 20 minutes.
- Allow the bread to completely cool before slicing and enjoying (1-2 hours).
![Sourdough Italian Bread - score & bake](https://healingslice.com/wp-content/uploads/2023/11/sourdough-italian-bread10-800x1024.jpg)
![Sourdough Italian Bread - score & bake](https://healingslice.com/wp-content/uploads/2023/11/sourdough-italian-bread11-1024x555.jpg)
![sourdough Italian bread](https://healingslice.com/wp-content/uploads/2023/11/sourdough-italian-bread15-768x1024.jpg)
Storing Sourdough Italian Bread
- Allow the bread to cool completely before slicing and storing it.
- Sourdough Italian bread lasts 2-3 days at room temperature and stores well in a paper or plastic bag.
- Additionally, you can freeze a loaf for up to 3 months. Slice it before freezing so you can take out individual slices as needed. Wrap the slices tightly in plastic wrap or aluminum foil and place them in a freezer bag. Frozen Italian sourdough bread can be reheated directly in a toaster or oven.
![Sourdough Italian Bread](https://healingslice.com/wp-content/uploads/2023/11/sourdough-italian-bread16-768x1024.jpg)
![Italian sourdough bread slices](https://healingslice.com/wp-content/uploads/2023/11/sourdough-italian-bread25-768x1024.jpg)
More sourdough bread recipes:
Sourdough Italian Bread
Equipment
- Mixing bowl
- Bench scraper
- Bread lame or sharp knife
- Food scale
- Parchment paper
- Banneton Proofing Basket
- Pizza stone
Ingredients
- 450 grams all-purpose flour
- 324 grams water
- 75 grams active sourdough starter recently fed at its peak
- 1 tablespoon honey 21 grams
- 1 tablespoon olive oil 14 grams
- 9 grams salt
Instructions
Mix the dough
- In a medium mixing bowl dissolve the sourdough starter and honey in the water. Stir using a fork.
- Add the flour and olive oil and mix until all the flour has absorbed the water. The dough will be wet and shaggy.
- Cover the bowl with plastic wrap or a tea towel and let it rest for 45 minutes.
Add the salt
- After the dough has rested sprinkle the salt over top of it and dimple it into the mixture.
- To ensure the salt gets mixed in and to create some strength in the dough, fold it into itself repetitively & slap it against the bowl for a few minutes.
- The dough will appear smoother, but still quite sticky. This is normal. Cover the bowl with plastic wrap again and let it rest for 30 minutes.
Coil Folds
- Coil folding is a technique used in sourdough bread making to strengthen the dough and improve its structure. I prefer this method for this recipe as it is a softer approach to this delicate bread. Tip: lightly wet your hands to avoid the dough sticking to them.
- Gently reach under the dough with your wet hands and lift it up.
- Stretch the dough upwards, then fold it under the center of itself.
- Turn the dough 90 degrees and repeat the lifting and stretching process.
- You can continue to turn the dough and fold it a few times, usually 4-5 times in total, to make a complete "coil."
- Once complete, cover the dough and allow it to rest for 30 minutes.
- Perform 4 more coil folds within 30-minute increments totaling 5 coil folds. This will ensure the dough develops enough structure.
- Once all coil folds have been completed, cover the dough and allow it to rest for the remaining bulk rise (approximately 2-4 more hours).
Pre-shape the dough
- After the dough has rested for the first bulk rise, it can be pre-shaped.
- Place the dough on a lightly floured surface and create a round shape by using your bench scraper.
- To create a round shape place the bench scraper under the bottom part of the dough and use a circular motion. Do this repetitively until you get the desired shape. The tension will naturally settle in the middle of the dough, giving it a better oven spring when baked. You can also do this motion using your hands.
- After a round ball shape has been created, cover the dough with a towel or bowl and let it rest for 15 minutes.
Final Shaping
- When it comes to the final shaping, you have the choice of creating a round boule or an oval batard.
- I will offer instructional videos for both shaping options, allowing you to pick the one that suits you best (see above).
- After shaping, position the dough in the banneton basket with the seam facing upwards. If necessary, you can gently stitch or tighten the seams while in the basket.
- Now, cover the dough either with a cloth or by placing it inside a 2.5-gallon bag. Then, transfer it to the refrigerator and let it rest for 12-18 hours.
Score & Bake
- For an optimal rise, I recommend preheating the oven to 450 degrees F for 30 minutes with the pizza stone in there.
- When ready to bake, remove the dough from the fridge and invert it onto a piece of parchment paper.
- With a sharp knife or bread lame score 3 diagonal lines down the dough. Optional: you can sift some rice flour over the surface of the dough for the scoring to pop.
- Transfer the dough onto the pizza stone using the parchment paper and place it into the oven. Simultaneously place a tray below the bread with about a cup of ice to produce steam. This will give the bread that beautiful color.
- Bake the bread at 450 degrees F for 20 minutes. After 20 minutes rotate the bread and remove the ice tray and bake for an additional 20 minutes.
- Allow the bread to cool completely before slicing and enjoying (1-2 hours).
Storing Sourdough Italian Bread
- Allow the bread to cool completely before slicing and storing it.
- Sourdough Italian bread lasts 2-3 days at room temperature and stores well in a paper or plastic bag.
- Additionally, you can freeze a loaf for up to 3 months. Slice it before freezing so you can take out individual slices as needed. Wrap the slices tightly in plastic wrap or aluminum foil and place them in a freezer bag. Frozen Italian sourdough bread can be reheated directly in a toaster or oven.
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