Preview: This Crusty Bread Machine Recipe starts life with a simple “sponge mixture.” Complex yeasty flavors and a crusty exterior are your rewards.
An unexpected, unscheduled day at home can be a gift straight from heaven. (Literally, if it’s caused by snow or ice.) I get so excited contemplating possible projects while still in bed that there’s no sleeping in for me.
When one such day happened recently, I took the opportunity to make this rustic bread with my bread machine. When my youngest son was a teenager, he could eat almost a whole loaf by himself. I think you’ll like it, too.
The recipe is written for a bread machine but you can also make it in a stand mixer or by hand. (See recipe notes.)
This Tuscan recipe utilizes a two-step process that slowly develops a delicious yeasty flavor.
What is the result of this extra work? A deliciously chewy texture with a close crumb. It takes a little more time, but not much additional effort.
Please note: You won’t get big holes and spider web texture with this recipe. It’s not that kind of bread. If that’s what you’re after, check out my Ciabatta Bread for a bread machine.
What makes this bread especially tasty?
Begin by making a “sponge,” also referred to as a biga.
A “sponge” sounds kinda gross, but this mixture does look like a sponge after it rests for several hours. Don’t you think?
After the sponge has developed for 6-8 hours (or overnight), add the remainder of the flour, water, and salt to make the dough.
Do I have to use a bread machine to make this recipe?
I mix and knead the dough in a bread machine, then bake it in my conventional oven for a superior loaf. It can certainly be made by hand or with a stand mixer if you don’t have a machine. I posted those directions in the notes of the recipe.
Try making this bread the next time you find yourself with several hours at home. Yes, it requires a little more time than most homemade bread, but it’s not so much hands-on time as letting the yeast do its thing.
Your reward for patience is a bread with a better flavor that stays fresher longer.
Ingredients and substitutions:
- ALL-PURPOSE, UNBLEACHED FLOUR: You can substitute all-purpose unbleached flour or bread flour. Weights will remain the same.
- YEAST: I prefer instant, bread machine, or rapid-rise yeast. They’re interchangeable.
- WATER: Spring water is my first choice. If you don’t have it, tap water is fine.
- SUGAR: Although this is optional, I always add granulated sugar. The crust is prettier.
- SALT: Use table or sea salt. If you want to use Kosher salt, add 1/4 teaspoon extra.
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Did you enjoy this recipe? If so, you can help others and me by leaving a 5-star 🤩 rating inside the recipe below. No comments required.
Hope to see you again soon!
Paula
p.s. If you have any questions or suggestions, you can email me privately: paula at saladinajar.com.
A Round Crusty Bread Machine Recipe
This Round Crusty Bread recipe (made in a bread machine) includes a sponge process that slowly develops yeasty flavor resulting in a chewy texture with a close crumb.
Ingredients
Sponge:
- 1-1/2 cups (180 grams) all-purpose, unbleached flour
- 1 teaspoon instant or bread machine yeast
- 1 cup (8 oz) water
Dough:
- 3 tablespoons (1.5 oz) water
- 1 teaspoon sugar (optional)
- 1-1/2 teaspoon salt
- 1-3/4 cups (210 grams) all-purpose, unbleached flour
Instructions
Making the Sponge:
- Place water, yeast and flour in bread machine pan and select the "dough" cycle. Allow to mix about 5 minutes using small spatula to carefully push flour stuck in the corners into the mixing area. Unplug machine and let stand at room temperature over night or about 8 hours. Do not leave over 16 hours.
Making the Dough
- Open lid of bread machine and add water, sugar, salt, and flour.
- Restart dough cycle. Check dough after 5-10 minutes of mixing. If necessary, add additional flour 1 tablespoon at a time to form a smooth but slightly tacky ball or water if dough is too dry and bounces against the sides.
- When dough cycle ends, allow dough to continue to rise in machine for at least 30 minutes (or more if ambient temperature is cool) until double in size. If you are new to bread machines, see Six Bread Machine Tips for Beginners for more help with this step.
Preparing and Baking the Loaf
- Remove dough from bread machine pan to lightly floured board or silicone baking mat (my preference). Form into smooth ball by pulling dough around to bottom until top is smooth. Place on parchment-covered cookie sheet. Cover loosely with lightly oiled plastic wrap and place in warm place to rise until almost double.
- About 15 minutes before bread is ready to bake, preheat oven to 425 degrees. Just before putting bread in the oven, sprinkle top with flour. Using a single edge razor blade (or a sharp, serrated knife), make several cuts across top of bread about 1/2 inch deep.
- Bake 30-35 minutes until loaf is golden brown and internal temperature has reached 190 degrees. Allow to cool on rack before slicing. Or slice while it's hot at the risk of squashing your bread. It's worth it.
Notes
Directions for making bread with a stand mixer or by hand:
- Follow directions above for making the sponge. Use a medium size mixing bowl to mix the sponge and let it sit for 6-8 hours.
- To make this recipe in a heavy-duty stand mixer, add sponge and other ingredients to the bowl in the same order. Turn on low to mix until all ingredients are moistened. Using dough hook, turn speed to 2 or 3 and continue beating/kneading until dough becomes smooth and elastic, about 5-10 minutes. Cover and allow to rise in a warm place. Deflate dough gently and shape rolls as indicated in recipe.
- If making by hand, combine all ingredients into a shaggy ball in a large bowl. Turn dough out on a floured surface and knead with your hands until dough becomes smooth and elastic, a process that will likely take 10-20 minutes depending on your experience. Place dough ball into a greased bowl. Cover and allow to rise until double. Deflate dough gently and shape rolls as indicated in recipe
- Please note: If you substitute regular yeast for instant or bread machine yeast, you must dissolve it first before adding to the dry ingredients. Stir it into about 1/4 cup of the lukewarm liquid called for in the recipe. Let sit for about 10 minutes. Add to other wet ingredients and then add dry ingredients. Proceed as directed to knead and shape rolls.
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Nutrition Information:
Yield:
12Serving Size:
1 sliceAmount Per Serving: Calories: 78Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 266mgCarbohydrates: 16gFiber: 1gSugar: 0gProtein: 2g
Susie
Monday 18th of January 2021
Since my scale was handy, I measured three ounces of water. Here's what I determined. Please correct me if I'm wrong!
3 Tbl water = 1.5 fl oz 3 fl oz of water = 6 Tbl.
Is there an error in the ingredients? Fortunately, since I was unsure what to do, I put in 4 T of water, then I kept adding a little flour as the dough mixed to come up with, what I thought, looked like the dough consistency that it was supposed to be. Bread still in bread maker...to be continued (lol). Hope this turns out well--I'm eager to bite into it.
Susie
Tuesday 26th of January 2021
@Paula, thanks so much. The bread was a good first effort for an Artesian loaf. I will try it again. I love your recipes and insight.
Paula
Monday 18th of January 2021
Susie,
You are right. I just added those weights a few days ago and messed up on that one. I've changed the recipe.
But you did the right thing to just add more flour until the consistency is right. I'm guessing your bread will be fabulous!
Ju
Wednesday 6th of May 2020
The loaf rise nicely and hold the shape ?????? Good texture and taste — perfect to go with Lamb Shank Stew last night!!!
Ju
Tuesday 5th of May 2020
Gotta skip Recipe #3 for the moment...
Due to the current Movement Control Orders in my area, am still trying to buy some of the ingredients from the least crowded shop near my house.
I’ve made Recipe #4&5 before, thus making Recipe #6 (this one ☝?) to go with stew lamb shank dinner tomorrow.
The ‘sponge’ is sitting on my counter top as I typed... ???
Teddi
Saturday 11th of January 2020
HI Paula, I love your site. I’ve been spending hours reading about making bread and yogurt there.
I was all ready to try your Crusty Round Bread (made in a bread machine) recipe when I remembered that I read that Canadian all purpose flour and American all purpose flour are not the same. I read that Canadian all purpose flour contains more gluten and can therefore, be substituted for bread flour, but American flour is different. I see that you are writing from the U.S., so I thought I would ask you before trying the bread to see if Canadian all purpose flour can be used in your recipe.
Sincerely, Teddi Bread machine newbie
Paula
Sunday 12th of January 2020
That recipe will work with all-purpose unbleached or bread flour so I think you should be good. Hope you like it.
Mark French
Tuesday 19th of November 2019
This turned out great except I had to add two or three more tablespoons of water for the kneading or else it was much too dry and wouldn’t knead. Very chewy and yummy!
Paula
Tuesday 19th of November 2019
Sounds like you are a good and experienced bread baker who knows that the amount of moisture (water) and flour needed to make the perfect loaf can vary with the weather, measuring techniques, mixing method, etc. Glad you like the bread. I just made it myself this weekend. We ate it way too fast.