The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Crusty Italian

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ehanner

Crusty Italian

Crusty Italian

Crusty Italian

I wanted to try one of Mariana's recipes from her Journal and use the Food Processor to knead the dough. I followed her write up including the 30 seconds kneading with the steel blade. I was skeptical that this would work but I'll try anything once! I have to say I am surprised that the gluten came together so quickly. The bread baked well and the family liked the size of the loaf for a free form. The crumb is even and creamy color with a very nice flavor.

I enjoyed this as a yeasted recipe so I thought I would use this recipe as a base and add the herbs and liquor from Floyds "Pain De Provence" and do it as a sourdough sponge. I'll post that later if I can manage a decent slash.

I post the recipe with my changes below but it's really from Mariana.

Eric

 

Crusty Italian Loaf

Sponge Starter
(12oz)
6.5 oz unbleached all-purpose flour
5.5 oz water
1/8 tsp active dry yeast

 Let it ferment at room temperature until triples in volume and begins to recede, 6-8 hours. Use it before it collapses too much. 

Dough
1 lb unbleached all-purpose flour
12 oz sponge starter
3/4 tsp Instant yeast
1Tbsp kosher salt
1 1/4 cup water (cool)

Mix everything and let it rest for 15 min. Knead for 5 min (I kneaded for 30 sec in a food processor).  

Bulk fermentation: 1 hr at room temperature, then at least for 8 hours in refrigerator to develop flavor, then 2 more hours at room temp. 
Proof: 1 hour at room temperature

Bake, steamed, on a preheated baking stone for 10 min at 475F, then 15 more min at 450F.  Turn off the oven and let them finish baking for 10 more minutes. The crust should be medium to dark brown. If the crust is not brown enough, the loaves will soften as they cool. 

To properly steam these loaves, mist from a plant sprayer prior to baking, then 2 more times during the first 10 min of baking.