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The Kitchen Table

Another recipe for Bread Bakers

13 years ago

I am working on this bread at the moment. It is in it's final rise/proof. It is a wonderfully delicious bread and the kind you just want more of.

If you like the Honey Wheat that I have posted and that Jasdip has posted....you will like this bread, it isn't my recipe but I want to share it because it is so good........There is lots of conversation about it at the Fresh Loaf

Italian Bread

Makes 2 large 2 pound loaves

Preferment:

1 cup water

1 cup bread or all-purpose unbleached flour

1/2 teaspoon instant yeast

Dough:

All of the preferment

5 cups bread or all-purpose unbleached flour

1/2 cup nonfat dry milk

1 tablespoon malt syrup, malt powder, brown sugar, or sugar

1 tablespoon salt

2 teaspoons instant yeast

1 tablespoon olive oil

2 cups water

To start the preferment, mix together the flour, water, and yeast in a small bowl and cover with plastic wrap. Leave out at room temperature for at least 4 hours and as long as 16 hours.

To make the dough, mix together the preferment, water, olive oil, yeast, salt, malt powder, and dry milk in a bowl with 2 more cups of flour. Mix thoroughly. Mix or knead in the rest of the flour a half a cup as a time until you have a slack dough but one that is no longer sticky. Total mixing time should be in the ballpark of 10 to 15 minutes.

Place the dough in a well-greased bowl and cover with plastic wrap. Allow to rise at room temperature until at least 2 times in size, approximately 2 hours. Punch the dough down and let it rise again for half an hour.

Remove the dough from the bowl and divide it in half. Shape the dough into a ball or log, cover with a damp towel, and allow it to relax for another 20 minutes.

Shape the dough into its final shape. Cover again and allow to rise for another hour until doubled in bulk.

Meanwhile, preheat the oven and baking stone, if you are using one, to 425 degrees.

Right before placing the loaves in the oven brush or spray them lightly with water. Place them into the oven and bake for 20 minutes before rotating them. Bake them another 20 to 30 minutes or until the internal temperature of the loaf reads 200 degrees. Remove from the oven and allow to cool for at least a half an hour before serving.

Here is a link that might be useful: Italian bread

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Comments (5)

Jasdip
13 years ago
How was the bread you made last week using the biga Ruthie?

Thanks for this recipe. It gives me a chance to use my instant yeast.

I don't have a baking stone, but I've read where cast-iron griddles are good as a substitute.
ruthieg__tx
Original Author
13 years ago
My husband says it was the best bread I ever made..........but then he says that with every loaf I make. I made 4 loafs last week and they have all been eaten so I wanted to make some more. I have some store bought bread that I need to use up but our homemade is so much better.

I have made this recipe several times and it just keeps getting better. It's a slack dough so you don't get a real puffed up bread. one of these days I think I will make it in a dutch oven and see how it does....Anyway, this is a good bread to make.
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Jasdip
13 years ago
I was wondering if this is similar to a no-knead bread.
I've made that in my dutch oven.

Hubby says that as well, with every loaf of Honey Wheat. lol

I'll have to look up that recipe from last week again.
We'll have to get you posting pictures Ruthie!
ruthieg__tx
Original Author
13 years ago
Here's the loaves after baking......you are supposed to slash the top but I forgot...

{{!gwi}}

And the crumb...
{{!gwi}}
Jasdip
13 years ago
Looks fantastic Ruthie!!!!

In place of the dry milk powder, and water, I'm assuming that I can just use 2 cups of milk? And you just free-formed the dough into a log and let it rise. Not in a container of any kind?

Do you use your mixer to mix the dough?

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