Italian Bread Recipe Jul 16, 2017 11:51:19 GMT -6
Post by Sylvia on Jul 16, 2017 11:51:19 GMT -6
Italian Bread Recipe
This bakes up with a soft centre and with a delicious chewy crust, if you prefer a softer crust omit the steam effect whilst baking. I love the open texture of this bread.
• 2-1/4 teaspoons yeast
• 1 teaspoon granulated sugar
• 1 cup warmish water
• 2-1/4 cups bread flour divided
• 1 teaspoon salt
• 2 tablespoons olive oil
Combine yeast, sugar, and water. Allow it to sit for approximately 5 minutes or until bubbly.
Add 2 cups of flour, salt, and olive oil to the yeast mixture and stir until combined with a wooden spoon, adding more flour if needed, add a little at a time until you get the desired consistency.
Lightly flour a working surface and knead bread together until soft and silky. Approximately 10 minutes. Form a ball with the dough and put it into an oiled bowl, turning the dough once so it's oiled on both sides. Cover with plastic wrap and let it rise for 1 hour.
After 1 hour, turn the dough out onto a floured working surface. Gently deflate with your fingertips and form a rectangle. Form the dough into a batard or torpedo shape and put it on a baking sheet lined with parchment paper or a silicone mat. Alternatively, place it on parchment paper on a hard surface like the back of the baking sheet, pizza peel, or bread board. Set it aside to rise 20 minutes.
Preheat oven to 400°F. If using a baking stone, put it in the oven while preheating. Score the bread 1/4" deep with a lame or sharp knife and place the bread in the oven. Optionally spray the oven walls with water to create steam*.
Bake for 20 minutes. Remove from the oven and allow to cool completely on a cooling rack before slicing.
*I use an enamel pie dish with water in it and put it in the bottom of the oven when pre-heating my oven, if it is deep enough it should be ok for the 40 mins in the oven, but you can top it up when you put the dough into bake or use a spray.