Sourdough Italian Bread
A long, torpedo-shaped loaf with a thin, crackly crust and a light, open crumb. This Sourdough Italian Bread will sop up your red gravy — and makes even better sandwiches the next day.
Table of contents
About this recipe
I’m from central New Jersey (yes, there is such a place!) and the Italian bread I grew up with was always a long, torpedo-shaped loaf — slightly beefier than a French baguette, with a light crumb and thin, crisp crust.
This sourdough version is the bread of my memory, made even better. The long fermentation and overnight chill deepen the flavor and promote an open, light crumb.
This bread is wonderful alongside pasta, but don’t stop there. I cut thick slabs to make garlicky roast pork and broccoli rabe sandwiches.
Ingredients
Ingredient Notes
- Sourdough Starter — This recipe was developed using a 100% hydration starter. If your starter has a different hydration, adjust the water or flour accordingly.
- All-Purpose Flour — Medium-protein AP flour builds a strong enough gluten network for good oven spring while keeping the crumb tender.
- Olive Oil — A small amount softens the crumb and crust and adds flavor.
- Sugar — Tenderizes the crumb, adds flavor, and promotes browning on the crust.
- Sesame Seeds — Optional, but worth it. They add nutty flavor and a little crunch.
Step-by-Step
Here’s what the recipe process looks like at each stage. Refer to the recipe card below for measurements and exact instructions.
Mix the dough
- Combine the starter, water, and some of the flour in a mixing bowl and set aside for 30–60 minutes.
- Add the remaining ingredients and mix until combined. The dough will be quite shaggy at first.
- Knead for about 5 minutes until the dough clings to the hook and clears the sides of the bowl. If mixing by hand, a plastic dough scraper will help you maneuver the sticky dough. You can also skip kneading altogether and let the gluten develop during bulk fermentation.
Bulk fermentation
- Set the dough aside for bulk fermentation, at least 3–5 hours at room temperature.
- Fold the dough every hour.
- Once the dough is lively and elastic and has roughly doubled in volume, transfer it to the refrigerator for an overnight cold fermentation.
Shaping the loaves
- Divide the dough into two equal pieces and knead briefly to deflate any large air bubbles — for this bread, a small, even crumb is the goal. Form each piece into a ball and let it rest for 20 minutes.
- Pat each ball into a roughly 8″×4″ oval.
- Roll the dough tightly into a cigar shape, then pinch the seam closed. Roll the log back and forth from the center outward until you have a 14″ torpedo shape..
Final rise and bake
- Arrange the loaves on a baking sheet or in Italian bread pans.
- Let rise until doubled and the dough springs back slowly when poked.
- Brush with egg white and sprinkle with sesame seeds.
- Bake until deep golden brown and the interior reads 200°F.
Suggested Baking Timeline
- Evening before or early morning of day 1: Feed your starter. Timing will depend on your kitchen temperature and starter activity — you want it at peak ripeness when you mix the dough.
- Morning or afternoon of Day 1: Mix the dough and bulk ferment for 5–6+ hours. You can bake after bulk fermentation, but a cold fermentation improves the flavor and makes shaping easier.
- Overnight into Day 2: Cover and refrigerate the dough overnight, or up to 48 hours.
- Early morning of Day 2: Shape the loaves straight from the refrigerator. The dough is easier to handle cold.
- Morning to early afternoon of Day 2: Leave the shaped loaves at room temperature to rise for 2–3 hours.
- Afternoon of Day 2: Score and bake.
Storage
Sourdough Italian Bread will keep at room temperature for 1-2 days, but it is best the day it’s baked. A whole or pre-sliced loaf can be frozen for up to 2 months. For a whole loaf, defrost and warm in a 200F oven to re-crisp the crust.
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Sourdough Italian Bread
Makes two large torpedo-shaped loaves. The long fermentation and overnight cold rise give this bread a depth of flavor you won't get from a yeasted recipe.
servings
Start Cooking
Ingredients
- 8 oz sourdough starter (1 cup)
- 16 oz warm water (2 cups)
- 25 oz all purpose flour (5 cups)
- 2 oz olive oil (¼ cup)
- 1 tablespoon sugar
- 1 tablespoon table salt
- 1 egg white (for glazing)
- sesame seeds (for topping)
Instructions
- In a large mixing bowl combine 8 oz sourdough starter, 16 oz warm water and 15 oz all purpose flour. Mix until it forms a thick batter. Cover the bowl and set aside for 30-60 minutes.
- If using a stand mixer, change to the dough hook. Add 2 oz olive oil, 1 tablespoon sugar, 1 tablespoon table salt and 10 oz all purpose flour. Mix until the dough comes together. If using a stand mixer, knead on medium-high for 5 minutes until the dough gathers on the hook and clears the sides of the bowl. If mixing by hand, incorporate as much flour as possible, then knead in the rest. This is a sticky dough — hand mixers can skip kneading and let the gluten develop during bulk fermentation instead.
- Place the dough into a lightly oiled bowl, turn once to coat the dough. Cover the bowl and set it aside at room temperature.
- After 60 minutes uncover the bowl, lift one side of the dough and fold it into the middle of the dough. Repeat with the other three sides of the dough then flip the dough over. You're basically turning the dough inside-out to redistribute the yeast and develop the gluten. Cover the bowl and every 60 minutes repeat the procedure again.
- After about 3 or 4 hours the dough should be lively, elastic and airy. If the dough is still sluggish give it another hour or two at room temperature. Cover tightly and refrigerate overnight. (see note)
- Generously sprinkle a baking sheet or Italian bread pan with cornmeal. If baking on a stone, use a peel or the back of a baking sheet for transfer.
- Turn the dough out onto a lightly floured surface and cut into two equal pieces. Briefly knead each piece, then shape into a tight ball. Cover and rest 20 minutes. Pat each ball into an 8"×4" oval, roll tightly into a log, then use flat hands to roll from the center outward into a 14" torpedo shape. Pinch the seam closed.
- Place the loaves on the prepared pan. Cover with a damp towel and rise until nearly doubled, 2–3 hours depending on dough and room temperature.
- Preheat the oven to 475°F with a shallow pan on the bottom rack. Just before loading the bread, pour ½ cup hot water into the pan and close the oven door to trap the steam.
- Score each loaf with one long slash at a 30° angle. Brush with egg white and sprinkle with sesame seeds. Bake until deeply browned and hollow-sounding when tapped on the bottom, about 20 minutes. The interior should read 200°F.
- Transfer to a cooling rack and cool to room temperature before slicing.
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Notes
For consistent results, I recommend measuring flour by weight. If you measure by volume, use the dip and sweep method (don’t scoop).
The dough develops a deeper flavor and better texture with an overnight cold fermentation. If your schedule is tight, it is possible to skip the cold fermentation and go directly to shaping and baking.
For shaping tutorials, enriched dough guidance, and troubleshooting, visit the Sourdough Guide in my Baking School.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!
