Italian Peasant Bread

The sweet aroma of whole wheat and corn perfumes the air as the knife breaks through the crisp and crackling crust. The first slice reveals a crumb that is light and airy with an open textured with a few large fermentation bubbles throughout the loaf. You can taste subtle sweetness in the bread which is developed in the loaf from the Biga. This bread is a throwback to days when Italian bakers used a less refined flour and time to develop the subtle and complex flavors to make their bread. Baking the loaf on a hot baking stone produces a bread that has the characteristics of a bread baked in a wood-fired oven. Hand-shaped and hearth baked the Italian Peasant Bread is sure to become one of your favorite bread to make at home for your friends and family.

What is a “Biga?”

Italian bakers use a preferment known as a biga in Italy. This process of fermenting the flour for an 8 to 10 hour period before incorporating it into the final dough develops the natural sweetness of the flours without the use of any refined sugar or sweetener in the final bread. The biga also develops the final texture of the crumb and helps to preserve the bread by making it less perishable. Making the biga is short work for the baker. Combine the water, flour, and yeast, stir to combine, cover and let ferment for 8 to 10 hours. You, the baker will be rewarded with amazing flavor and texture in your bread for just a few minutes of your time the night or morning before you plan to bake this bread.

Baking Success for Hearth Baked Breads:

You’ll need a few essential pieces of equipment in order to produce the best bread possible at home.

  • Baking Stone – a high-quality baking stone can reproduce the characteristic of a wood-fired oven in your own home oven. Simulating a brick oven in your home oven by absorbing and radiating intense, consistent heat to produce a loaf of bread with a crisp, golden brown crust, with amazing oven spring. I recommend purchasing a stone that is rectangular rather than round, as it will be more useful for baking a variety of baked goods. I have found Old Stone Oven baking stones to be the best for their thickness, size, quality, and durability. I recommend preheating the baking stone for at least 1 hour before baking on it. This will ensure the best results in your baked goods.
  • Bakers Peel – A wood or aluminum baking peel will make easy work for moving your loaves of bread in and out of the oven. Choosing a peel that is similar in size to your baking stone will make it more flexible when making other baked goods like pizza.
  • Large Stainless Steel Bowl or Disposable Aluminum Pan – The use of the bowl to cover the loaf of bread in the initial 10 minutes of baking is crucial to hold in the steam created by the loaf of bread as it is heated by the baking stone. This creates a small baking chamber in which the crust is moistened by the water vapors slowing the ability of the crust to set before the loaf can reach its full size also known as oven spring. It also helps to develop the color and crisp, crackly crust that you would find in a  wood-fired brick oven or professional baking oven.
  • Baking Lame or Straight Edge Razors – Professional bakers use a tool called a lame (pronounced “LAHM”), which means “blade” in French. The baking lame or straight edge razor allows you the baker to release the energy of the loaf of bread by scoring its surface in one quick motion. Producing a cut that opens beautifully as the loaf bakes. These inexpensive sharp razors are far superior to a kitchen knife to score your loaves of bread.
  • Bakers French Linen or Heavy Canvas Cloth – Professional bakers rest the final shaped loaf of bread in a specially folded, floured cloth called a baker’s couche (pronounced “KOOSH”). Made of woven linen or 100% cotton, the couche (from the French word for lying down or sleeping) keeps the dough’s shape intact and its surface uniformly dry as it proofs and rises, helping develop a thin “skin” that bakes to a crispy, chewy crust.

See the YouTube Description for Italian Peasant Bread for the links to purchase these pieces of equipment.

As with all baking recipe I recommend you weigh the ingredients for the Italian Peasant Bread. Weighing ensures you have a consist dough each and every time. As a baker, we are always striving to remove any variables from the process of baking.

The full instructional video for Italian Peasant Bread is at the bottom of this blog post. Follow this link to “LIKE” and “SUBSCRIBE” to my YouTube Channel “Just One Bite, Please?”

Equipment: (Shop my Amazon Page for Ingredients & Equipment)

  • Mixing Bowls
  • Measuring Cups & Spoons/Electronic Baking Scale
  • Rubber Spatula
  • Plastic Bowl Scrape
  • Non-Stick Spray or Oil

Italian Peasant Bread (Biga) – Mix 8 to 10 hours before mixing the final dough.

  • Measured             Grams              Ingredients
  • 1 cup                      227 g.              Water (room temperature)
  • ¼-tsp.                     ¼-tsp.              Instant Yeast
  • ½ cup                       72 g.              All Purpose Flour (King Arthur, Unbleached, Unbromated)
  • ½ cup                       81 g.              Whole Wheat Flour
  • ¼ cup                       41 g.              Cornmeal (whole, stone ground)
  1. In a large mixing bowl, combine the water, instant yeast, all-purpose flour, whole wheat flour, and cornmeal.
  2. Mix with a rubber spatula to combine and then beat well. Scrape down the sides of the bowl.
  3. Cover with plastic wrap (cling film) and let ferment at room temperature 68º-74ºF (20º-23ºC) for 8 to 10 hours.

Italian Peasant Bread (Final Dough)

  • Measured             Grams             Ingredients
  • 2-½ cups                421 g.             Biga (fully fermented)
  • 1 cup                      227 g.             Water (room temperature)
  • ½-tsp.                         3 g.             Instant Yeast
  • 3-½ cups                490 g.             All Purpose Flour (King Arthur, Unbleached, Unbromated)
  • 2 tsp.                        16 g.             Sea Salt (fine)

Mixing, Kneading, and Fermenting the Dough:

  1. Uncover the fermented biga and add the water, instant yeast, and half of the all-purpose flour.
  2. Use a rubber spatula to mix the ingredients until thick batter forms. Beat the batter until well combined.
  3. Add the remaining all-purpose flour and sea salt. Fold the ingredient together using the rubber spatula until the mixture becomes a shaggy mass.
  4. Scrape off the rubber spatula with the plastic scrape. Scrape down the bowl and turn the dough onto the work surface.
  5. Knead the ingredients for 1 minute to incorporate the ingredients. The dough will be sticky. “Do not add any flour to the work surface.”
  6. Continue to knead the dough for 6 to 8 minutes or until the dough is strong and elastic. Round the dough into a ball.
  7. Spray a bowl with non-stick spray or oil and place the dough into the bowl. Cover with plastic wrap.
  8. Ferment the dough for 1 hour at room temperature.
  9. After 1 hour. Lightly flour the work surface. Uncover the dough and turn it onto the lightly flour work surface.
  10. Fold the dough. (See video time stamp: 4:10 – 4:26)
  11. Place the folded dough back into the bowl and cover with plastic wrap.
  12. Ferment the dough 1 hour.
  13. After 1 hour. Lightly flour the work surface. Uncover the dough and turn it onto the lightly flour work surface.
  14. Degas and fold the edges of the dough to the center to start to form the dough into a round shape.
  15. Clear the work surface of the flour.
  16. Turn the dough over and continue to pre-shape the dough into a tight round. The seam will be on the bottom.
  17. Cover the dough with the bowl and let the dough rest for 15 minutes before the final shaping.

Pre-heat the oven and baking stone to 500ºF (260ºC) for at least 1 hour before baking the loaf.


  • Baking Linen or Canvas Baking Cloth 24″ x 32″  or Large Heavy Cotton Kitchen Towel
  • Bakers Lame or Straight Edge Razor
  • Large Stainless Steel Bowl or Aluminum Pan
  • Baking Stone 14″ x 16″ (Old Stone Oven Baking Stone)
  • ¼-Sheet of Parchment Paper
  • Baker’s Peel/Pizza Peel

Final Shaping  and Proofing the Dough:

  1. After the 15-minute rest uncover the dough. Lightly flour the top of the round and turn the dough over onto the work surface with the seam side up.
  2. Degas and shape the dough into an oval.
  3. Shape the dough into “Bâtard” (loaf shape)
  4. Lightly flour the canvas baking cloth.
  5. Place the Bâtard seam side up onto the floured canvas and fold each side to cover the ends of the loaf first. Then fold the remaining canvas to enclose the Bâtard. This will keep the loaf from spreading while it is proofing.
  6. Proof the loaf for 50 minutes to a 1 hour at room temperature. Check to see if the dough is ready by the touch test. Lightly press the dough with your fingertip. The dough should hold the indentation if the dough should pushes back completely let it continue to proof until it holds an indentation from your finger. (See video time stamp: 6:46 – 6:49)
  7. Place the parchment paper onto the baking peel.
  8. Uncover the proofed loaf and place it seam side down onto the ¼-sheet of parchment paper.
  9. Use a straight edge razor or sharp knife to cut a long slash from end to end of the loaf.
  10. Slide the loaf onto the 500ºF (260ºC) preheated oven onto the baking stone. Place the large stainless steel bowl over the loaf.
  11. Bake the loaf with the bowl over it for 10 minutes.
  12. After 10 minutes, remove the bowl using tongs and kitchen hot pads.
  13. Reduce the oven temperature to 450ºF (232ºC).
  14. Continue to bake the loaf for 20 to 25 more minutes or until the exterior of the loaf is a deep golden brown. Turn the loaf to get even browning and remove the parchment paper.
  15. Using the peel. Remove the baked Italian Peasant Bread from the oven.
  16. Place the baked Italian Peasant Bread onto a cooling rack and cool completely to room temperature before cutting.
  17. Slice the loaf using a serrated bread knife and serve with extra virgin olive oil, cured meats, olives, and cheeses. The bread makes great toast too!
  18. Enjoy!

Note: Store the Italian Peasant Bread in a heavy brown paper bag at room temperature for up to 3 days. The Italian Peasant Bread can be cut in half, placed into a large freezer bag, and frozen. Thaw to room temperature before slicing or toasting.

193 thoughts on “Italian Peasant Bread

  1. Robbie K

    Hi Alejandro, thank you for sharing this beautiful video and recipe with the word, l have one question to ask you, can l make this loaf with double zero flour only. Once again thank you

    1. Alejandro Ramon

      Hello Robbie, Yes, you can use 00 Italian Flour. I would recommend using Antico Molino Napoli Antimo Caputo ’00’ Flour. The Caputo 00 Flour has about 12% protein content which is equvalant to what we know as All-Purpose flour in the United States. I would love to hear about your baking adventures. Thank you for taking the time to write and ask your question. Happy Baking!

  2. Anna

    Hi can i use a stand mixer to knead? It’s a bit difficult kneading it by hand because of how sticky it is

  3. Amy Kim

    This is my third time trying out your recipes. I’ve made pretzels and the multigrain bread, and they all came out wonderful! I like how you put down every detail that we need in order to ensure a good result. Thank you very much! This is life changing! I do have a question though. My crust didn’t expend beautifully as yours, but more of a thin crust. Maybe I didn’t slice down hard enough in order for the dough to expand? I also didn’t cover the bread in the oven because I don’t have a stainless steel bowl. Any suggestions would be greatly appreciated. Thank you!

    1. Alejandro Ramon

      Hello Amy,

      It is my pleasure to meet you. I so appreciate your kind words for the instructional directions for the recipes. There are a few variables that help to produce the optimal size for the final baked loaf of bread. Here are the most common variables that impact our final results:

      1. Final Shaping – Creating the shaped loaf with enough tension that will expand fully once proofed and placed into the oven.
      2. Final Proofing – Learning to proof the dough takes practice and proofing times will vary depending on the room temperature. I recommend using the “Touch Test.” Lightly press the dough with your fingertip. The dough should hold the indentation if the dough should pushes back completely let it continue to prove until it holds a slight indentation from your finger.
      3. Preheating the Oven – It is important to preheat the oven and baking stone for at least 1 hour before baking the bread. This allows the oven and stone to fully store the heat which will give the loaf the best oven spring.
      4. Covering the loaf with a bowl during the first 10 minutes of baking allows the steam from the loaf to be trapped around the dough keeping the crust soft and supple which allows for the dough to grow and stretch without the crust setting from the heat until you take the bowl off. You can use an overturned roasting pan or some large heat proof cooking vessel to accomplish this techique.

      Please let me know if you should have any other questions. Thank you for taking the time to write. Have a wonderful day!

      1. Amy Kim

        Hello Alejandro,

        Thank you very much for your detailed response. I really appreciate it! I have put your notes into my recipe folder so I can make sure to check off the list when next time I bake. I made your multigrain bread again today. I closely followed your recipe, and it turned out great! THANK YOU!

      1. Alejandro Ramon

        Hello Ron, It is nice t meet you. Yes, a large roasting pan works really well. Here demonstrate using the roasting pan when I made the Pane di Patate Rustic:
        The large roasting pan and a larger baking stone allows me to bake two loaves at a time. Thank you for taking time to write. Have a great day!

  4. Patty Holland

    This loaf was a bit time intensive but so worth it. I love the soft crumb and the chewy crust. I didn’t have a bowl to cover it during the initial baking phase so used a enameled cast iron dutch oven (tricky getting it on and off). I usually bake whole wheat bread so my husband was very happy when this came out of the oven. Yummy.

    1. Alejandro Ramon

      Hello Patty, It is so nice to meet you. Congratulations on your baking success! Baking with the tools we have on hand gives us the opportunity to learn even more about what produces the best results. I’m so glad to hear you forged ahead and created a loaf that brought happiness to your household. Thank you for taking the time to write and share your experince making the recipe with the Just One Bite, Please? community.
      P.S. For those who like whole-grain bread I recommend my Multigrain Recipe (straight dough method). Here is the link:

  5. Charlie

    It came out great. The crumb was nice and tight and chewy but not overly dense. The flavor was extraordinary…almost sourdough-like. Family and friends who tasted it were impressed. I just made a double batch of biga and will be making it again tomorrow. Out of the doubled recipe I’d like to try to get two slightly smaller batards and two short baguettes. Do you think that’s doable? Any advice for the baguettes? I’m planning to just start with less dough and roll them thinner.

    1. Alejandro Ramon

      Congratulations Charlie on your baking success! You have the right idea for creating smaller loaves and baguettes. I don’t have a tutorial video for shaping baguettes but here is a video that gives clear instructions:
      Have a great time baking!

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