Ingredients

• Overnight Starter
• 3/4 cup (90g) Flour
• 1/2 cup (113g) Water
• 1/8 teaspoon Yeast
• Dough
• 2 3/4 cups (326g) Flour
• 3/4 cup (170g) Water
• 2 teaspoons Yeast
• 1 1/4 teaspoons Salt
• Egg Wash
• 1 Egg
• 1 tablespoon Water

Instructions

1. Combine flour, water, and yeast in a small bowl for the overnight starter. Cover and let rest at room temperature overnight.
2. In a large bowl, stir together flour, salt, yeast, and warm water until a cohesive mixture forms for the dough. Mix in the starter, then knead the dough until soft and fairly smooth.
3. Transfer the dough to a lightly greased bowl, cover, and allow it to rise for 45 minutes. Then, gently deflate the dough, turn it over, and let it rise for another 45 minutes.
4. To shape the Italian bread into a braid: Divide the dough into three pieces, roll each into an 18-inch rope, braid them together, tucking the ends under, and place on a lightly greased baking sheet.
5. To shape the Italian bread into a loaf: Press the dough into a 9x13-inch rectangle. Fold the bottom edge up and over, then continue rolling towards the top edge. Pinch the seams and ends to seal. With a sharp knife, make several slits at an angle on top of the loaf.
6. Cover the shaped dough and let it rise for 60 to 90 minutes, until very puffy. Preheat the oven to 425°F towards the end of the rising time.
7. Once the dough has risen, brush it with egg wash and bake for 25 to 35 minutes, until golden brown.
8. Remove the bread from the oven and cool it on a rack.

Notes

• Store the Italian bread in a paper bag for up to 24 hours or wrap it in plastic and freeze for longer storage.

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