Italian Style Pane

This pane recipe uses a Dutch Oven technique. Pair that with a no-knead dough and you get a crusty exterior, and a chewy inside that's scattered with air bubbles. You'll need to let the yeast activate, so I mix the dough together the night before and let it sit there.

To create the Dutch Oven you'll need a cast iron pot, or a casserole dish. As long as it can go in the oven, and has a lid, it should work just fine.


3 cups bread flour
1 1/2 cups warm water
1 tsp salt
1 tsp sugar
1 pkt dry yeast (approx. 7g)

The night before

1. Mix the warm water with sugar, sprinkle yeast over the top of the water so it floats. Leave for 15mins in a warm place, or until it starts to bubble. 

2. In a large bowl combine flour and salt and stir in yeast mixture

3. The dough should be quite sticky, but still able to come away from the sides of the bowl. Cover dough with a moist tea towel and let sit overnight

The morning after

1. The dough should be really moist and bubbly

2. Pour dough out onto a well floured surface, and with floured fingers, fold in on itself a couple times.

NT. Be gentle with it, as you don't want to lose those precious air bubbles.

3. Lay a square of baking paper, flat on the bench top and lightly oil. Place dough in centre and turn the bowl upside-down to cover dough. Allow to rest for 1 1/2 to 2 hours. In the meantime, lightly oil your Dutch Oven and place into a 230 C oven to heat through

4. BE CAREFUL for this next bit! Remove HOT pan from oven and VERY carefully turn dough into it. Try not to deflate the dough or you'll end up with a cement block. If the dough is a little uneven, just give it a little shake. Cover with lid and put back in oven for 30mins. After 30mins, remove lid and continue to bake for 10-15mins, or until top is golden brown. 

5. Turn out onto a cooling rack (At this point I usually can't resist cutting off an end, or 2, and smothering it in butter and a little sea salt. Baker's spoils.)