I have been having a lot of fun with this recipe. I think I'll keep it; It's that good.
Cold Fermented Italian Bread
| 3¼ c | | warm Water (110° F) | | | 1 t | | Sugar | | | 2 T | | Active Dry Yeast | | | 1¼ T | | Malt syrup | | | 2 T | | Basil, dried (Optional) | | | 2 med | | Garlic cloves, crushed (Optional) | | | ½ T | | Sea salt | | | 7 c | | Bread flour | |
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See the Notes below. |
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| 1 | Pre-heat oven to 350°F | | 2 | Add the sugar, malt syrup and yeast to the warm water and let proof. | | 3 | Stir in 4 cups of flour, basil and garlic and beat until smooth. Cover and let rest for 15 minutes. | | 4 | Beat in the salt and then add enough remaining flour to make a stiff dough. Knead until as soft and smooth as a bambino's behind. Turn in a greased bowl, cover, and let double in size. | | 5 | Once doubled, punch down and divide into half. Place back in separate bowls, cover, and let rise. | | 6 | Once doubled again, punch down and form into two pudgy long loaves. Grease heavy cookie sheets and sprinkle with corn meal. Place the loaves on the sheets, cover with a towel, and let rise. | | 7 | Once risen, mist with water and place in a preheated 350° F oven. Mist loaves with water and turn occasionally while they bake. Bread is done when golden brown and sounds hollow when tapped on the bottom, 30-40 minutes. Optimum loaf temperature is 190°F. |
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Some notes: Try this: Using a standard mix - no herbs added to the dough - I am making 1 batch, 2 loaves, through the initial mixing stage. I am then dividing the dough in half, placing in a plastic covered plastic bowl and refrigerating the dough until needed, minimum of 16 hours. Use 1 batch at a time.
Here is a link to a printable copy of the recipe: http://www.rockinrs.com/Living%20Cookbook/ItalianBread.htm
