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Video recipe for hard dough bread

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Video recipe for hard dough bread



Prompted by my friend Ivan, who loves this kind of bread (which you can’t find here in the USA), I decided to make this video recipe.

I had been looking for a good recipe for hard dough bread which was easy and quick to make. As I often say, haste is an enemy for good bread, however, hard dough bread is a welcome exception to the rule.

You need two hours and an electric stand mixer to make this recipe (or a lot of patience and strength in your arms!). For excellent results, you would have to make this bread with a starter dough as well, but to make things easier and quicker, I used a more express way and made it with just one dough.

Hard dough bread Video Recipe

In Italian bakeries, they use special machines to shape this bread. In my video, I show you how to simulate the same procedure, but by hand. I even had my baking Guinea pig try it out, my good friend Minollo, who confirmed it works. Let me know how you do!!!


To make 4 “Caravanini” buns about 2oo g each

  • 300 g water at room temperature
  • 10-12 g salt
  • 30 g Extra Virgin olive oil
  • 550 g flour
  • 25g fresh yeast (or 9 g dry yeast)


  • Dissolve salt in the water
  • Add oil and half the flour
  • Mix
  • Add yeast
  • Mix in remaining flour a little at a time
  • Mix for at least 15 minutes in your stand mixer

It is essential that you get a nice, smooth dough. To do this at home you have to knead it longer. It’s not exactly the same as with professional machinery, but it’s an effective alternative.

  • When the dough is ready, you can knead it immediately, without letting it rest, in fact just work it without letting it rise.

  • Cut dough into four equal parts
  • Now shape each part into a “Caravanino” bun
    • Use a rolling pin to flatten the dough and then roll it up as explained in the video until you get a small baguette shape
    • Flatten down the baguette to get a flat strip of dough
    • Roll up the strip to make a bun like the one in the picture
    • This procedure strengthens the dough. The stronger the dough, the better it will grow when you cut it and put it in the oven.
  • Cover and let rise for 45 minutes (make that 55 in winter)

  • Pre heat oven to 180- 200°C
  • Using a very sharp knife or a razor blade, make a deep cut in the center of each bun and put them in the oven

  • The cut makes all the difference between a good and a bad result
  • After five minutes in the oven, the buns should begin o open up

  • After ten minutes they should be nice and open and after 20 minutes they will have their final shape
  • Bake for a total of 50-55 minutes
  • Let the bread cool

  • Thanks to the firm inside which traps moisture, this bread keeps for two or three days (even longer if you store it in the fridge after it has cooled down)
  • Impress your friends and relatives with this recipe and enjoy the well deserved result of your hard work!



Vittorio e Angelo sono i creatori e curatori di VivaLaFocaccia.com, il blog con le video ricette semplici per fare il pane in casa. Nato a Genova e cresciuto nel panificio di famiglia, con i suoi video tutorial Vittorio insegna i trucchi del mestiere a tutti gli appassionati e appassionate di arte bianca per fare il pane in casa come quello dei migliori panifici Italiani.

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3 Comments Hide Comments

Ciao Vittorio – oggi ho fatto un secondo tentativo (anche il primo era andato bene) e questa volta ho usato 50% semola di grano duro e 50% farina media forza (entrambe della Caputo, sono stranamente riuscito a trovare quella di grano duro al supermercato qui a San Francisco (deli on Chestnut St). Devo migliorare la tecnica di taglio ma sapore, profumo, consistenza e gusto sono venuti molto bene!

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