Crusty Sicilian Bread

A two-day slow-risen Sicilian loaf with a shattering crust and an open, chewy crumb — worth every hour of the wait.

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240 cal / serving 48g net carbs 7g protein 1g fat Prep: 30 min Cook: 60 min 8 servings

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Ingredients

Pantry

5.5 cups all-purpose flour (for dough)
2.5 cups bread flour (for sponge)
1 tbsp instant yeast (for dough)
1 tbsp instant yeast (for sponge)
2 cups warm water (for dough)
1.5 cups warm water (for sponge)

Instructions

1. Make the sponge: mix bread flour, 1 tbsp instant yeast, and 1.5 cups warm water until combined. Cover and let rise overnight (or for at least 8 hours).

2. The next day, stir 2 cups warm water into the sponge. Place the dough flour and remaining yeast in the bowl of your stand mixer, add the sponge mixture, and mix with the dough hook on slow speed for 6 minutes. (By hand: mix until incorporated, then knead on a floured surface for 6 minutes until smooth and elastic.)

3. Transfer dough to a lightly oiled bowl, turn to coat, cover, and let rise until doubled — about 60 minutes.

4. After the first rise, cover the dough, place in a cool spot or the refrigerator, and let rise a second time overnight.

5. When ready to bake, bring the dough to room temperature and let rest 1 hour. Divide in half and gently shape each half into a round, smoothing the top and folding it to the bottom. Place on a lightly oiled baking sheet, cover, and let rise 1 more hour.

6. Preheat oven to 400°F. Place the bread in the oven, immediately throw 5 ice cubes on the oven floor, and quickly close the door (the steam creates the crust).

7. Bake for 60 minutes until deep golden brown. Cool on a rack — listen for it crackle and sing as it cools!

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