Bread Baking 103: Italian Casereccio & Rustic Table Bread

In Bread Baking 103, we take our next step into long, slow fermentation — the kind of bread baking that lets time do the work for you. This Italian-style dough is mixed one day, rested overnight in the refrigerator, and baked the next, producing bread with a deeper flavor, better texture, and a beautifully crisp crust.

From one simple dough, we make two different breads: a rustic, easy “stretch bread” perfect for everyday meals, and a round casereccio-style loaf baked in a Dutch oven for maximum oven spring. There’s no kneading here, no complicated steps, and no rushing. This lesson is about learning how hydration, cold fermentation, and gentle handling transform basic ingredients into truly satisfying bread.

If you’ve ever made bread that was edible but not lovely — you’re in exactly the right place. This recipe builds on the skills from Bread Baking 101 and 102 and introduces a technique you’ll use again and again as we continue the series.

A printable recipe and method sheet is included so you can bake right along and add it to your Bread Series binder.

For The Printable - CLICK HERE