When I saw Sylvia's sandwiches I immediately knew what we were having for Father's Day! I made BBA's Italian Bread. Thanks to information gleaned from David's posts I knew to increase the mixing time. I think it took about 10 minutes on medium speed in my KA to pass the window pane test.
I used a regular biga (is there really any such animal?) that I made the day before and held overnight in the refrigerator. I made one loaf and 4 hoagie-style rolls (each roll weighed about 5 ounces).
Note to self: whenever putting sesame seeds on the outside of loaves, rolls, etc., brush the target with egg white wash or most of them will be on the floor and not in your mouth. I can't tell you how many times I swept the kitchen floor yesterday! Before bagging the breads, Jim said, "Why don't we just scrape the seeds off!" I agreed whole-heartedly!
My meatball recipe is oddly (just kidding) similar to Sylvia's. It comes come foodtv's Ina Garten. You can read it here if you are interested.
I, like Sylvia, really think San Marzano tomatoes are the best and use them in all my special dishes.
The meal was a winner and the bread held up very well to the meatballs and sauce. I dressed the meatball with a semi-firm whole-milk mozzarella and popped them under the broiler for a few minutes.
I wanted my picture to look like just like Sylvia's but was out of parsley, so I had to substitute a sprig of cilantro :-) which I threw away after taking the photo.
Happy Father's Day to all,