The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Italian Bread from The Bread Baker's Apprentice

mse1152's picture

Italian Bread from The Bread Baker's Apprentice

Last night I baked this bread for the first time. I started the biga on Thursday after dinner and made the final dough Friday around 5 p.m., finishing the bake around 9:15. The biga spent the night in the fridge (in a bowl covered with plastic wrap), and developed a skin. The skin seemed to get incorporated into the final dough alright, but next time, I'll wrap the biga in oiled plastic and zip it into a bag as well before refrigerating.

It's a soft bread with tight crumb. Since I've never made it before, I don't know if that's what Italian bread is supposed to be or not. Tastes pretty good though. I think it would be a good bread to make into individual sandwich-sized rolls.

I'm not yet able to post a photo here, so I'll include a link to my Webshots album:




Susan's picture

Sue, your bread looks Italian to me! I tried to send you an email through your webshots page, but don't know that it went thru. If you would like to get together over a cup of coffee or tea, please send me an email. Here's my junk email address, I'll be watching for a reply: gizmeaux at

Susan in Kensington