The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Cold Fermented Italian Bread

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BoiseBob's picture
BoiseBob

Cold Fermented Italian Bread

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: http://www.rockinrs.com/Living%20Cookbook/ItalianBread.htm

Comments

Grey's picture
Grey

That doesn't sound cold fermented at all o_o,  Also, the preheating of the oven could probably be moved down a step or two (Or four, Otherwise looks pretty good, Thanks :)