Basic Italian Bread
This is a Basic Italian Bread recipe that came with my Oblong La Cloche.....I added a little poolish. I placed half the dough into the frig for tomorrow! There is no oil in this Italian bread. The recipe actually stated to add yeast to 2 cups of "hot water"!!! I used a cool room temp. water and a little added a extra hydration...I also placed the dough to rise directly into the La Cloche per instructions....usually I have my La Cloche pre-heating with the oven. I have read that this helps from cracking the thin bottom on the Bell shaped La Cloche. The bread was very good with a crispy crust and tender creamy crumb...it went great with the Italian dinner...I think it would make a nice garlic toast!
Recipe from LaCloche:
1 1/2 packages active dry yeast...used less IDY
2 cups hot water-----cool room temp...used
1 Tablespoon honey
6-7 cups all purpose flour....I was out of AP...used K.A.Bread
1 Tablespoon salt .... I used a little less
Preheat Oven 400F
I autolysed with stretch and folds.
Shape by Oblong La Cloche!! Little under proofed...Our dinner's on a time schedule....today...dinner 4:30 sharp...hubby has to eat and go to work! But he got his almost cooled bread : )