I need a recipe for Italian sour bread to make the crust crunchy.?

Question

I tried some recipes, but they all came out as regular homemade bread.

Answer 1

Ciabatta (North Italian Sourdough "Slipper" Bread)

DESCRIPTION: A traditional Italian sourdough white bread baked in long, flat Loaves Although this scrumptuous bread derives its tangy flavor from a rye sourdough starter, the flavor of rye is not apparent in the bread. A Superb Bread with crisp crust and chewy crumb.

STARTER: 3/4 cup rye flour, 3/4 cup tepid water, 1/2 teaspoon milk and a few (2-3) granules active dry yeast

SPONGE: 3/4 cup rye sourdough starter (from above), 3/4 cup tepid water, 2 1/2 cups unbleached white bread flour

DOUGH: 1 teaspoon active dry yeast, 1/3 cup warm water, 1 Tablespoon olive oil, 1 1/8 cups tepid water, 3 3/4 cups unbleached white bread flour, 1 Tablespoon salt, Cornmeal for dusting baking sheet,

Make the rye sourdough starter.
Combine listed ingredients. Use exact measurements; do not add extra milk or yeast. Stir and place in glass, plastic, or ceramic container, covered. Keep at cool room temperature for at least 3 days, stirring twice or more daily. The starter will bubble up, expanding to about 3 times its original volume, then gradually settle down and behave normally. It will do this every time it is fed, also, so leave enough space in the container for the expansion. After the mixture has taken on a pleasantly sour character, it may be kept in the refrigerator for up to a month, unattended; possibly longer. Stir from time to time. If it is not fed regularly, it will lose vigor, but can be restored by feeding the yeast and waiting a day before using.
To feed, add equal parts rye flour and tepid water. Add
absolutely nothing else.
Prepare the sponge. Mix together 3/4 cp
of the starter with 3/4 cup tepid water. Add 2 1/2 cups unbleached white bread flour. The mixture will be somewhat soft and sticky.
Knead briefly (5 min.), adding only what additional flour is
necessary to permit the kneading process. When the dough begins to develop elasticity, place in a lightly oiled bowl, cover, and let rise for 2-4 hours at room temperature, or overnight. Allow the sponge to triple in volume. The purpose of the long rise is to develop flavor.
Make the dough. Add 1 teaspoon yeast (1/2 package)
to the 1/3 cup tepid water and allow to proof. Meanwhile, add 1 1/8 cups tepid water and the olive oil to the sponge and mix well. Add salt and gradually add the remaining flour. Turn out onto a lightly floured board and knead hard for 10 min, or until dough becomes elastic and returns a fingerprint. Add additional flour as you knead if the dough becomes too sticky. Shape into a ball and place in an oiled bowl to rise until doubled in volume.
Shape the loaves. Turn the dough out onto a floured board and divide into 4 portions. Roll each portion into a cylinder and pat into a long rectangle about 3/4 inches high. (3 1/2" by 12"?).
Some ciabatta bakers make very long loaves, as long as their ovens allow. Square off the ends and dust with flour. Place loaves on a cornmeal dusted baking sheet; cover loosely with plastic wrap and allow to rise until doubled. Do not cheat on the final rise.
It could take as long as 2 hours or more. Do not depend upon "oven spring."Bake the bread. Preheat oven to 425 degrees for at least 30 min.
Place a cast iron or other heavy metal pan on the bottom rack
when you turn on the oven. Just before placing the bread in the
oven, pour a cup of water into the heated pan to create steam.
Bake the loaves for about 30 min.

To refresh loaves and crisp up the crust, reheat bread in a hot
oven for 10 min. Ciabatta keeps well for about two days.

Answer 2

Best thing i've found to make the crust crunchy is to dab a 'cooking paintbrush' in olive oil, and 'paint' the surface of the bread, then put in the oven. It always has a yummy effect, and in this way you won't be putting a lot of oil, so it wouldn't be unhealthy

Answer 3

Sourdough Italian Bread

1 1/4 cup Starter
1 tsp Salt
1 cup Lukewarm water
1 1/2 cup Flour
2 x Cakes or packages yeast
1 1/3 cup Lukewarm water
1/2 cup Plus 1 tsp. grated Romano or Parmesan cheese
1/2 tsp Salt
1/2 tsp Black pepper (coarse)
4 x To 5 cups flour
1 tsp Sesame seed

Early in the morning combine the starter, 1 tsp. salt, 1 cup lukewarm water and 1-1/2 cups flour. Beat to blend thoroughly. Cover with a clean towel and set aside for approximately 5 hours. If the sponge has to set for a little longer or shorter period of time, it won't be hurt.
When ready to finish the dough, stir the sponge down. Dissolve the yeast in the lukewarm water and add to the sponge. Now stir in the next 4 ingredients in the order given, adding 4 cups flour first, and then using the other cup of flour if needed. Turn the dough out onto a lightly floured breadboard and knead thoroughly, about 7 to 10 minutes. Then return the dough to a buttered bowl, cover with a clean towel, and set aside to rise until doubled, about 1 hour. When doubled, punch the dough down and set aside, covered, for another 1/2 hour.
Now turn the dough out onto a lightly floured board again, and divide into 6 pieces of dough. Roll and stretch each piece of dough into a long rope.
Braid 3 of the ropes together for each loaf. Tuck the ends under, and lift each braid into a buttered glass loaf pan. Cover and set aside to rise until doubled again, about 1 hour. Brush loaves with melted butter and sprinkle each loaf with a mixture of 1 tsp. each sesame seed and grated Romano or Parmesan cheese. Bake loaves in 375 oven until browned and done, about 40 to
45 minutes.