The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Italian Bread

MommaT's picture

Genzano Country Bread: Leader's "Local Breads"

August 27, 2008 - 1:08pm -- MommaT

Well, after my last experience with the flat whole wheat struan(s), I decided to take a momentary break from whole grains and build my confidence back up by trying something completely different.  I've always had good luck with Leader's breads and so borrowed "Local Breads" from the library.  Am I glad I did!

 I used some of my existing bubbling chef (Leader's recipe from Bread Alone) to create the biga naturalle used in the Genzano Country Bread recipe. Not only did the fermentation take off beautifully, but the loaf is my best to-date.   

BoiseBob's picture

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 
See the Notes below.
1Pre-heat oven to 350°F
2Add the sugar, malt syrup and yeast to the warm water and let proof.
3Stir in 4 cups of flour, basil and garlic and beat until smooth. Cover and let rest for 15 minutes.
4Beat 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.
5Once doubled, punch down and divide into half. Place back in separate bowls, cover, and let rise.
6Once 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.
7Once 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.

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:

bakerb's picture

Here's Floyd's Italian Bread again, it's a great recipe (for the recipe, just search Italian Bread)...I've used this dough for pizza, too, YUM:

Italian BreadItalian BreadItalian BreadItalian Bread

Thanks again, Floyd!   Beth

Grey's picture

Stockpiling Dough for Holiday Get togethers

December 22, 2007 - 2:11pm -- Grey

Delicious Bread Hi all, I was wondering about doing some prep work for the holidays Christmas Eve and Day my family hosts the extended family for a dinner, I've been experimenting withbreadmaking for the last few months and have an italian bread recipe that I quite like, as well I'm getting pretty good at making french bread, but I've made a point of learning without time constraints, I bake when I have time and


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