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
See the Notes below.
|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|| |
|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.|
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