I decided to make it with my Kitchenaid instead of using the fork as your recipe suggested. Thank you…. Thanks Charleen, I am so glad it worked out for you. I have a bread maker so I made this recipe exactly, set the bread maker to the dough setting (just mixes it, doesn’t bake), then after it had risen twice shaped it onto a baking pan. Leave on the table to rest for 10 minutes. I’m excited because I have made very hard dense bread in the past when trying to make Italian bread. Delicious! Just put it in the oven. I just discovered this recipe, it’s exactly what I’m searching for, really easy and no-fuss to make, loving it. One thing I will be doing different next time is letting the final rise be while on the pan instead of the bowl.When you turn it out on the pan it needs to rise or it will deflate. Since I found your recepe I bake bread every week. I hope mine looks as good as Jeannette’s!!! I’ve been trying to successfully make bread since I was a teen. The dough should double in size, leave a bit longer if not. Again — thanks. A cookie sheet? Hi Gloria, I love the microwave tip! Have you tried the recipe with oat flour? Continue mixing until the dough can be heard slapping against the edge of the bowl. Thank you soon much for this recipe! The texture turned out great, I think this would make a great pizza dough as well. I am 14 years old and I love to cook and bake. If less than the total 2 cups water is needed, you’re not using the full 2 1/2 tsp of yeast. Glad you like the recipe :) Best, Carrie. Did not seem hollow at all. ★☆ I had to bake it a little longer than 30 minutes but…wow!! I’d love to try the recipe with oat flour, as you indicate it can replace the AP flour. I think the bread might be baking too quickly when it hits the oven, creating a crust before it can expand. Quickly score the bread before you bake it in the oven. (I did add extra flour initially since it was so wet). Just made dough and leaving to rise for first time. The dough will spread out on the pan. It’s simple and rustic! (If dough is sticky, knead in additional flour before shaping.) I have been in love with the Pane Cassericio for years, but I wanted to know if I could improve it somehow. Less flour? We made a morning of it! I have made this bread in different variations at least 5 times in the past year and have loved it every time! I live in a dry climate (southern az) and used just short of the full two cups of water. Made it tonight for my inlaws and it was enjoyed by all. I like to use the Italian Flour Tipo 00 instead of all-purpose. I use just a fork and my hands. It never fails. And you have the perfect recipe ! Once your yeast is active you can add it to the dry ingredients. Now I have a nice easy recipe – thank you very much. I have my loaf in the oven right now but have a question about the process for the next time I try this. As An Amazon Associate I earn from qualifying purchases. Set for second rise and will bake to have for dinner. I am dying to try this out now. Thanks so much :). Thank you. I have a question I made the bread however it came out very dense. I just wanted to let you know that I made this ‘last minute’ before my church’s annual dinner last night. Rate this Rustic Italian Bread(Cook's Illustrated) recipe with 11 oz bread flour (about 2 cups), 1/4 tsp instant yeast, 1 cup water, room temperature, 16 1/2 oz bread flour, plus extra for working (about 3 cups), 1 tsp instant yeast, 1 1/3 cups water, room temperature, 2 tsp salt I would try it again but I would make sure the yeast is frothy and that you gently handle the dough like a baby. We used the Caputo tipo 00 bread flour for the rest of the flour blend and topped it with garlic powder, onion powder, sesame and poppy seeds.