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 : )
Crumb
Sylvia
Comments
I especially like the nice Italian style crust. Very pretty loaves Sylvia!.
Eric
I haven't had time to post a lot lately, but I check in every day to see the "day's bake's " from everybody, and woman you have been on a roll since Christmas! My apron's off to you!
Audra
Hi Audra and Eric. Thank you so much for the nice compliments! This bread is continued! "lol"... ;-)
Sylvia
Great job, looks delicious!
weavershouse
Hi weavershouse, Thank you for the nice compliment! The bread was very tasty.
Sylvia
I am very new to baking. Just retired so baking is like a research project. Have not made a good loaf yet, partly because being an engineer, am trying to change receipes and experiment too much.
However, can some one tell me what is the difference between French and Italian bread, as far as the ingradients and baking procedures, if any.
nijap
Hi nijap, Congratulations on your retirement...you will have plenty to keep you busy researching baking! Look up the formula's of french breads then look up the formula's of Italian breads...start with the shape...French bread is long and narrow...with more slashes..think Baguette. Italian loafs have a more flatten torpedo shape...could have one long slash down the center or fewer slashes. Plenty of reading on TFL. There are many wonderful books recommended here..One favorite book here that is highly recommended is Peter Reinhart's Bread Bakers Apprentice.
Sylvia