Stop Making Sourdough! Bake Fluffy Bakery-Style Italian Bread
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Stop Making Sourdough! Bake Fluffy Bakery-Style Italian Bread
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Learn how to bake an authentic Rustic Italian Olive Bread at home with a golden, crispy crust and an incredibly soft, fluffy crumb! Packed with aromatic olives, extra virgin olive oil, and fragrant Italian herbs, this artisan loaf is so deeply flavorful that you can enjoy it completely on its own without butter or toppings.
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❗️I recommend weighing the ingredients, because measuring by cups or spoons can vary a lot depending on how the flour is scooped or packed. Using a scale makes the recipe more accurate and ensures consistent results every time ✨
For the Poolish Preferment:
• Bread flour – 100g (approx. ¾ cup + 1 tbsp)
• Water – 100g (approx. ⅓ cup + 1 tbsp)
• Instant yeast – 1/8 tsp
For the Main Dough:
• Bread flour – 200g (approx. 1 ⅔ cups)
• Water – 130ml (approx. ½ cup + 1 tbsp)
• Olive oil – 2 tbsp
• Fine salt – 1 scant tsp
• Italian herbs – 1 heaping tbsp
• Chopped olives – ½ cup
00:00 - Introduction & Olive Harvest Inspiration
01:04 - Making the Poolish Preferment
02:59 - Poolish Fermentation (3–4 Hours)
03:37 - Mixing the Dough & Adding Olives & Herbs
06:11 - First Rest & Dough Development
06:35 - Stretch and Fold Technique
07:00 - Second Proofing
07:38 - Dividing & Pre-shaping the Dough
10:23 - Final Dough Proofing
11:18 - Baking in the Oven
11:35 - Slicing & Serving Delicious Olive Bread
#bread #breadrecipe #italianbread #homemadebread #artisanbread
🔔 Subscribe to my channel
👍 Like this video
🌍 Turn on subtitles in the language that’s most comfortable for you
❗️I recommend weighing the ingredients, because measuring by cups or spoons can vary a lot depending on how the flour is scooped or packed. Using a scale makes the recipe more accurate and ensures consistent results every time ✨
For the Poolish Preferment:
• Bread flour – 100g (approx. ¾ cup + 1 tbsp)
• Water – 100g (approx. ⅓ cup + 1 tbsp)
• Instant yeast – 1/8 tsp
For the Main Dough:
• Bread flour – 200g (approx. 1 ⅔ cups)
• Water – 130ml (approx. ½ cup + 1 tbsp)
• Olive oil – 2 tbsp
• Fine salt – 1 scant tsp
• Italian herbs – 1 heaping tbsp
• Chopped olives – ½ cup
00:00 - Introduction & Olive Harvest Inspiration
01:04 - Making the Poolish Preferment
02:59 - Poolish Fermentation (3–4 Hours)
03:37 - Mixing the Dough & Adding Olives & Herbs
06:11 - First Rest & Dough Development
06:35 - Stretch and Fold Technique
07:00 - Second Proofing
07:38 - Dividing & Pre-shaping the Dough
10:23 - Final Dough Proofing
11:18 - Baking in the Oven
11:35 - Slicing & Serving Delicious Olive Bread
#bread #breadrecipe #italianbread #homemadebread #artisanbread
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